Broccoli belongs to the same cruciferous family like cabbage,kale, cauliflower,collards and Brussels sprouts. It is a low calorie vegetable and is loaded with fibre, vitamins A, C folic acid and is also known for it’s anti-inflammatory properties. It must be noted that eating raw broccoli has actually more benefits than eating these in the cooked form as some of the antioxidants and vitamin C are destroyed by heat.
Ingredients for Broccoli Paratha:
For the stuffing:
- Broccoli, grated: 2 cups
- Ginger: 1″ piece grated
- Garlic(optional): 4 cloves grated
- Green chilies(optional): 1-2 finely chopped (adjust to individual heat tolerance)
- Red chili powder: 1-2 tsp (adjust according to individual heat tolerance)
- Coriander powder: 1 tbsp
- Cumin powder: 1/2 tsp
- Amchur powder: 1-2 tsp
- Turmeric powder: 1/2 tsp
- Cumin seeds/Jeera : 1 tsp
- Salt: to taste
- Oil: 3 tsp
Ingredients for the dough:
- Whole Wheat flour: 2 cups
- Salt: 1/4 tsp
- Oil: 2tsp
- Water: as needed to make a soft dough
- In a deep bowl put the ingredients for the dough and knead adding the water a little at a time. Once you have a soft dough, keep aside for at least 30mins. Knead once again and keep it aside.
- For the stuffing, heat a kadai, add the oil, when it is hot enough add the cumin seeds then the turmeric.
- Add the grated broccoli, ginger+garlic and the rest of the spices,salt and saute till the broccoli starts to wilt.
- Let it cool. Portion it out into equal sized balls.
- Roll out a small ball of the dough, place an equal quantity of the stuffing in the center.
- Fold the sides of the dough so as to cover the stuffing completely.
- Flatten it from the middle, roll in some flour and roll out.
- Heat a tawa, place the rolled paratha and let it partially cook on one side.
- Flip it, spread a couple of drops of oil on the cooked side and flip and do the same on the other side.
- Serve hot with pickle or yogurt.