Friday, 24 March 2017

Broccoli Paratha Recipe | Broccoli Recipes

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Broccoli attracts me so much that I always end up picking one in my vegetable shopping though my DH doesn't like much. He likes to have only Broccoli Lollipop. Broccoli paratha is so soft and flavoured that I could not click photos and was tempted to eat them immediately. I stopped clicking after a few angles and sat down to eat. They were so soft and delicious!!!

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Recipe Category:Indian / Dinner
Preparation Time: 30 minutes Cooking Time: 10 minutes Serves: 4

Wheat Flour / Atta - 1 cup
Red Chilli Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/2 tsp
Salt - to taste
Oil/ Ghee - 1 tbsp
Water - 1/2 cup or less (depends on flour)

Broccoli Stuffing:

Broccoli - 1, medium, florets
Water - as required to boil broccoli
Oil - 1 tbsp
Carom Seeds (Ajwain) - 2 tsp
Ginger - 2 tsp, finely chopped
Garlic - 2 tsp, finely chopped
Onion - 1, finely chopped
Red Chilli Powder - 2 tbsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1 tbsp
Salt - to taste

  • After sealing the dough with the filling, gently flatten with your hand. Dust enough flour, if not it will tend to stick up because of the filling. While transferring to the skillet for cooking, dust off the excess flour.
  • Rolling them thin or thick is your preference. 
  • Adjust the spice level of filling to suit your taste. This recipe is medium spicy. 
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Method of Preparation:

1. Prepare the required ingredients for the recipe. In a big vessel, add flour, turmeric powder, red chilli powder, cumin seeds and salt. Mix well with hands. Slowly add water little by little to form a smooth dough using ghee/ oil. Cover the dough with a damp cloth and set aside for 10 minutes. Then divide the dough into required parathas and cover again for 10 minutes or till the filling is ready. 
2. Boil water in a vessel, add broccoli florets at bubbling stage of water and then turn off the heat. Gently toss the florets in the water for 3 minutes. Strain through a filter and let the broccoli florets dry and be free of moisture. Keep aside. Heat a non stick tawa, add oil. Once the oil is hot, add ajwain seeds. 
3. Add finely chopped ginger and garlic. As the aroma starts to release, add onions and sauté for 2 minutes in medium heat. Meanwhile, add the dry broccoli florets in a food processor and pulse it for few seconds till it becomes coarse or grainy. 
4. Add the broccoli to the onion mixture. Sauté for a minute till the broccoli is cooked. Add spice powders: red chilli powder, turmeric powder, garam masala and salt. 
5. Keep sautéing in low heat for 5-8 minutes. The masala's must get blended with broccoli and the broccoli should be cooked. Remove and let it cool. Then make small broccoli balls as required for the number of paratha's. In chappathi board, dust with flour and press or roll the dough ball thinner on the sides and slightly thicker in the centre. (Refer pic below)
6. Place a broccoli ball in the centre thicker area, gather the dough from all sides to the centre to close and remove off any excess on the top and flip to the other side. Press with the palm or roll to thin paratha's. 
7. Dust off the excess flour and cook the paratha in a tawa with oil/ghee. 

Serving Suggestion:

Curd, Pickled Onion, Pickle and Red Chilli Chutney. In Picture: Topped with Chat Masala and served with red chilli chutney. 

broccoli paratha recipe, paratha recipe indian, Indian paratha recipes, broccoli recipes


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