Broccoli paratha is a small variation to the traditional parathas. Instead of stuffing the vegetables inside rolled out rotis, we grind the vegetable into a smooth paste and add the paste to the atta while kneading the dough. This method is especially easy for making parathas with watery vegetables like spinach (palak chappatti), avocado chappatti, radish (mooli chappatti), turnip (shalgham chappatti), tofu chappatti etc.
INGREDIENTS
Whole Wheat flour - 1 cup
All purpose flour - 1 cup
Broccoli - 1 bunch
Onion - 1/2 (minced)
Garlic - 1 clove (minced)
Green chillies - 2
Garam masala - a pinch
Turmeric powder - a pinch
Carom seeds or bishop's weed (Ajwain) - 1/2 tsp
Salt - to taste
Oil - for making parathas
METHOD
1. Wash the broccoli and cut into florets.
2. Bring some water to boil and add app. 10 florets to it with some salt.
3. After 2 minutes remove the florets and grind it into a fine paste with turmeric powder, garam masala and green chillies.
4. In a mixing bowl add wheat flour, all purpose flour, the ground mixture, some minced onions, garlic, carom seeds and salt.
5. Knead it like chappatti with required water.
6. At this stage you can let the dough rest for some time.
7. Make small balls similar to chappatti. Roll out each ball similar to making
chappattis.
8. Heat a griddle and put the paratha on it. Pour few drops of oil/ghee on top. Cook till both sides are browned. Serve with pickle, curd or some spicy gravy.
