Showing posts with label Broccoli. Show all posts
Showing posts with label Broccoli. Show all posts

December 17, 2016

Broccoli stuffed paratha recipe - Broccoli paratha

Broccoli stuffed paratha recipe - This is an easy to prepare paratha which can be served with subzis, chutneys, pickle and raita. Even you can eat this paratha with a dollop of ghee or butter. There are many ways to make parathas such as stuffing method, mix and roll method like thepla, and double roti method. Stuffing method which I have followed in this recipe is the most popular way of making parathas. I have already posted several paratha recipes adopting various methods. Do try these recipes and enjoy. 

The broccoli filling is very easy to prepare with broccoli and other basic ingredients which are easily available in the kitchen. Broccoli takes only a few minutes to cook. So, it can be prepared in the morning rush to serve as a breakfast and to pack in the lunch box. This is a filling dish which can also be served during lunch and dinner.

Broccoli Stuffed Paratha Recipe

broccoli stuffed paratha in a serving plate
Broccoli stuffed paratha is a delicious paratha which can be served as breakfast dish and is a perfect main course dish for lunch and dinner. It can be packed in the lunch box very easily.

Prep time : 20 mins    
Cook time : 30 mins    
Total time : 50 mins
Recipe type :  Paratha-Indian flat bread
Cuisine : Indian  
Yield : 7 Parathas
Author : Vidya Chandrahas

Ingredients 
  • 300 grams broccoli or 4 cups grated broccoli
  • 1 ½ tsp chilli powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp garam masala
  • 3/4 tsp salt or as required

For the tempering
  • 2 tbsp oil or as required
  • 1 tsp cumin seeds / jeera
  • 1/4 tsp asafoetida / hing

For the dough
  • 2 cups wheat flour
  • Salt to taste

Method
  1. Clean and wash the broccoli thoroughly. Grate them in a large plate and set aside. 
  2. Heat oil in a pan. Add cumin seeds, allow to crackle. Add the asafoetida and saute till it releases nice fragrance. Add the grated broccoli and mix well.
  3. Add the chilli powder, turmeric powder, garam masala, salt and saute for a minute.
  4. Cook covered on low flame for 10 minutes or till the broccoli become soft. 
  5. In the meantime, combine the wheat flour and salt in a large plate. Gradually add water and knead to make a soft dough. Cover with lid and set aside for 10 minutes. 
  6. Take a large lemon sized dough and roll out a poori sized roti. Place 2 tbsp of broccoli mixture on the roti.
  7. Lift the edges to the top and join them to make a round ball. Slightly flatten the dough ball with hand and coat with wheat flour.  Roll out gently to make a paratha. 
  8. Heat a griddle and pour 1/4 tsp oil on it. Place the paratha and cook on medium flame till dark spot appears from the base. 
  9. Pour 1/4 tsp oil on top and spread. Flip and cook  till brown spot appears from both sides. 
  10. Serve hot with subzis, raita, yogurt and pickles.

Broccoli stuffed paratha - step by step pictures

1.  Clean and wash the broccoli thoroughly. Grate them in a large plate and set aside.
2.  Heat oil in a pan. Add cumin seeds, allow to crackle. Add the asafoetida and saute till it releases nice fragrance. Add the grated broccoli and mix well.
3.  Add the chilli powder, turmeric powder, garam masala, salt and saute for a minute.
4.  Cook covered on low flame for 10 minutes or till the broccoli becomes soft.
5.  In the meantime, combine the wheat flour and salt in a large plate. Gradually add water and knead to make a soft dough. Cover with lid and set aside for 10 minutes. Take a large lemon sized dough and roll out a poori sized roti. Place 2 tbsp of broccoli mixture on the roti.
6.  Lift the edges to the top and join them to make a round ball. Slightly flatten the dough ball with hand and coat with wheat flour.
7.  Roll out gently to make a paratha. Heat a griddle and pour 1/4 tsp oil on it. Place the paratha and cook on medium flame till dark spot appears from the base. Pour 1/4 tsp oil on top and spread. Flip and cook  till brown spot appears from both sides.
8.  Serve hot with subzis, raita, yogurt and pickles.

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