Broccoli Parantha

Name: Broccoli Parantha
Cuisine: Indian
Ingredients: 1 cup whole wheat flour; as needed Water to knead the dough; 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; 1 pinch turmeric; to taste Salt; 1 tsp ghee + ghee to cook the parantha

Karan Tripathi (Food Fanatic) @karanfoodfanatic

New Delhi

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.

Not sure of whether that's true or not, I was on a lookout to make something unique with broccoli and then parantha popped up in my mind. Confused and excited, I decided to give it a shot. Fortunately, the end result was absolutely delicious and the recipe is definitely worth a shot!

Karan Tripathi (Food Fanatic) @karanfoodfanatic

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Ingredients

For dough:
1 cupwhole wheat flour
as neededWater to knead the dough
For the filling:
1.5 cupgrated/roughly blitzed broccoli
2 tspgram flour(besan)
2chopped green chillies
1/2 tspred chilli powder
1/2 tspgaram masala
1 pinchturmeric
to tasteSalt
1 tspghee + ghee to cook the parantha

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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. On one rolled piece of dough, spread the filling and cover it with the other rolled piece of dough.
6

Sprinkle flour and flatten it a little.
7

Cook on a high flame on a tawa with ghee and serve hot with pickle and curd.