Broccoli Paratha Recipe
For The Dough:
- 2 cups Whole Wheat Flour
- ½ tsp Salt
- 1 tbsp Oil
- ¾ cup Water
For The Stuffing:
- 1 Broccoli
- 1 tsp Grated Ginger
- 1-2 Green Chilli
- ¼ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- ½ tsp Cumin Powder
- Salt To Taste
Make The Dough:
- In a large bowl, combine atta (whole wheat flour), 1 teaspoon oil and salt.
- Add enough water (in small increments) and knead to make a soft and smooth dough. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead 2-3 times.
- When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
- Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 mins and up to 30 mins while you prepare the filling.
Make The Broccoli Stuffing:
- Using a grater, grate the broccoli in a plate/bowl. You can grate the head or cut into large florets and grate it
- Use the medium/small side of the grater, so that the grated broccoli can be easily stuffed in the paratha. Stop grating when you reach the stalks.
- Combine all stuffing ingredients to the grated broccoli. Mix well.
Rolling The Paratha:
- Make equal portions of the dough (about 55-60 grams). Roll with your palms into a smooth ball and flatten it. Dust the dough ball with dry flour. Roll it out into a 5 inch disc with a rolling pin.
- Next, optionally spread some ghee on the rolled dough. Then scoop some stuffing in the centre of the disc, leaving about 1 inch of space from the sides.
- Gather the edges and form pleats and form a smooth ball out of the stuffed dough. When the pleating is complete, the stuffing will not be visible and it'll look like a dumpling.
- Next, flatten this dumpling in the center, sprinkle some flour and roll it evenly.
- While rolling the dough, use light and even pressure to prevent the paratha from breaking. Roll from one side to the other, dusting with dry flour as needed.
- If by chance any filling comes out, simply cover the torn end with a small piece of dough. The paratha is typically 7-8 inches in diameter.
Making The Paratha:
- Heat the tawa (skillet or griddle). Place the rolled paratha on the hot tawa. Cook until you start seeing small air pockets and the color of the dough starts to change.
- With a flat spatula, flip the paratha and top with ghee just enough to make the surface of the paratha greasy (about ½ teaspoon). Spread the ghee or vegetable oil evenly over the paratha with the back of the spoon.
- Now we want to cook until there are some brown spots on the paratha.
- Flip the paratha and top with ghee/oil on the other side. Spread it evenly over the surface. Cook until there are brown spots while pressing gently with the spatula.
- Spread ghee/ oil on the second side and press the edges of the paratha till it is evenly brown and well cooked.
- When both sides have golden brown spots, transfer the paratha to a plate lined with a paper towel.
- Repeat these steps till all the parathas are cooked. You can keep parathas in an insulated container or in a roti basket wrapped in a towel.
- This will ensure they stay warm by the time you are ready to eat. Serve hot with white butter, pickle, raita or a cup of hot chai.
- Add salt to the broccoli filling when you are ready to make the parathas. This helps to not make the filling too moist, which can make it hard to roll the parathas.
- You can also add finely diced onions to the broccoli filling.
- Make sure the dough is rested before your start rolling.