Ready to serve Broccoli paratha with curds & Chili pickle
Makes 14-15 of the above size
Broccoli is an edible green plant in the cabbage family, whose large flowering head is used as a vegetable. Broccoli is high in vitamin C and dietary fiber. It also contains multiple nutrients with potent anti-cancer properties.There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli, often referred to simply as “broccoli”, named after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks. It is a cool season annual crop. Sprouting broccoli has a larger number of heads with many thin stalks. Purple cauliflower is a type of broccoli sold in southern Italy, Spain, and the United Kingdom. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.
When we both came here to live with my son’s family for a while i prepared a couple of dishes of Broccoli and one of them is the stuffed paratha which tasted great and so i thought of sharing the same with my fellow bloggers to add to the long list of parathas on this blog. Here it goes:
What you need to have:
1. Fresh grated Broccoli – 3 cups
2. Chopped onions – 1 and 1/2 cups
3. Cumin seeds – 2 teaspoons
4. Grated ginger – 2 Teaspoons
5. Green chili grated – 1 Teaspoon
6. Garam masala powder – 3/4 Teaspoon(home made)
7. Turmeric powder – 2 pinches
8. Cooking oil – 2 Tablespoons
9. Salt – as per taste Fresh Broccoli
Ingredients of Seasoning
What you do with what you have:
1. Wash and pat dry broccoli and grate it barring the stem of the veggie.
2. Wash, peal and chop onions fine, grate green chili, also grate ginger, and keep it aside with other ingredients as shown in the above image.
3. Place a skillet with 2 tablespoons of cooking oil in it on medium flame. On heating add cumin seeds to it. When it splutters, add chopped onions and salt to it and fry till transparent. Cumin seeds being fried in oil
Chopped onions being added with salt
4. When done, add grated green chili , ginger, red chili powder, garam masala powder to it and give a strong stir. All powders, grated green chili & ginger added
5.When done add grated Broccoli to it and cook till soft. Grated Broccoli being dded to the seasoning
6. Allow it to cool and make lemon size balls and is as shown in the image below. Stuffing being shaped into round balls
Ingredients of the outer dough:
1. Wheat atta – 2 cups
2. Salt – as per taste
3. Cooking oil – 5-6 teaspoons Ingredients of the outer dough
1. Sieve atta with salt and transfer it to a bowl. Add oil and water in steps to make a paliable soft dough. Pinch out lemon sized dough , knead it and roll it into 5″ diameter disc and place the stuffing ball from step-6 into the rolled disc and bring the edges together to join them and flatten and roll it dusting in atta to required thickness. Repeat the same process for the remaining parathas. Knead atta, Pinched out ball, closed edges after placing the stuffing & the stuffing placed Rolled Broccoli paratha
3. Place a roti tawa on medium flame and on heating, splash a little oil on it and place the rolled paratha on the heated tawa and splash oil onthe roti. Rolled roti being placed to fry
4. When fried at the bottom flip and fry on the reverse till dark brown dots appear and it fluffs up if rolled in a phased manner. Roti being fried on the reverse Roti being fried till done
5. Transfer it to a serving plate and enjoy with curds and chili pickle. yummmmm!!!! Ready to serve Broccoli paratha with curds and chili pickle
Good to remember: 1. Use fresh veggie for best results.
2. Let the outer dough be soft but easy to roll.
3. Rolling it very thin will not give the actual texture to the paratha , hence roll it to medium thick consistency.