An Unsual Stuffed Parantha: Broccoli Parantha | Recipe

Drawing resemblance to cauliflower, broccoli actually belongs to the cabbage family and happens to be one of the most nutritious vegetables. According to the internet, broccoli happens to rank as the world’s fifth most popular vegetable. 


Now I am not sure whether that’s actually a fact or not, but I was on a lookout for suggestions to make something interesting with broccoli. Not the usual stir fry or baked with cheese, but something different. A suggestion that was given by a couple of my followers on Instagram was Broccoli Parantha


Without thinking twice, my mum and I decided to give it a shot. I hunted for recipes online which involved steaming or blanching the broccoli, but those recipes didn’t turn out well. Because of the increased moisture, the stuffing wouldn’t settle. Hence, mum devised her own version of it, and it was delicious, to say the least. 

Ingredients:
For dough:
1 cup whole wheat flour
Water to knead the dough

For the filling:
1.5 cup grated/roughly blitzed broccoli
2 tsp gram flour(besan)
2 chopped green chillies
1/2 tsp red chilli powder
1/2 tsp garam masala
A pinch of turmeric
Salt to taste
1 tsp ghee + ghee to cook the parantha

Cooking time: 20-25 mins

Steps:

  1. Knead the dough and let it rest for 10-15 mins.
  2. Cut broccoli florets and blitz them in a food processor to achieve a coarse mince. Alternatively, you may use a grater.
  3. In a pan, add some ghee and chopped green chillies. When the chillies start to splutter, add red chilli powder,garam masala and turmeric powder. After cooking for a few seconds, add broccoli.
  4. Stir the broccoli on low flame for 5 mins. Remove from heat and let it cool for 5 mins. Add salt and gram flour to the mixture. The flour will help to bind the filling together, thereby, making it easier to stuff.
  5. To prepare the parantha, roll out two pieces of dough, like that for chapati/poori.
  6. On one rolled piece of dough, spread the filling and cover it with the other rolled piece of dough.
  7. Sprinkle flour and flatten it a little.
  8. Cook on a high flame on a tawa with ghee and serve hot with pickle and curd.

Happy Cooking!

Note:

  1. 1 small broccoli makes stuffing for two paranthas.
  2. To make it healthier, you may opt for multi-grain flour.
  3. You may substitute ghee with olive oil.
  4. We add salt, in the end, to prevent broccoli from releasing excessive moisture.

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