Thursday, April 19, 2012

Broccoli Paratha Recipe

Recently had the Chicago's deep dish pizza followed by three full days of cheese, cheese & cheese. Never imagined I could survive without the Indian dishes(especially rice) for these many days. After the over dose of cheese, the first thing I prepared was rice & Udupi rasam with some papad. The next day, I made this broccoli paratha for our brunch & after that we felt, we were back home :)

Cooking time: 30 minutes
Preparation time: 10 minutes

Ingredients:
For the dough:
Wheat flour: 3 cups
Salt: 1 tsp
Oil: 1 tsp
Water: As needed

For the stuffing:
1 medium sized broccoli or 2 cups grated broccoli.
Oil: 1 tsp
Green chilli: 3 nos, grated
Salt: As needed
Lemon juice: 1 tsp

Other ingredients:
Oil: 1 tsp for each paratha
wheat flour, for dusting
Butter: 1tsp, on each paratha (for the extra zing!)


Method:
For the dough:
Mix all the ingredients mentioned for the dough (except water). Slowly add few tablespoons of water at a time & prepare a soft dough. The dough should not be sticky. Knead for 5 mins until the dough becomes pliable. Rest the dough covered for a minimum of 30 mins.

For the stuffing:
Heat oil in a broad pan. When oil is hot, add the grated green chilli & broccoli. Sprinkle salt. Mix well & saute on a high heat for 2 mins. Reduce the heat to medium & cook for another minute. Turn off the heat. Add lemon juice & mix well. Keep it aside.

For making the parathas/Stuffed Indian bread:

  • Knead the dough again & divide the dough into lemon sized balls.
  • Roll the ball using a rolling pin to 3/4th the size of the palm. Place 1 tbsp or a little more of the stuffing in the center of the rolled ball. Cover the stuffing (refer pictures below). Pinch out the extra dough if any (refer pictures below). 

  • Generously dust the stuffed ball. Flatten the stuffed ball carefully into a 3 inch diameter circle.

  • Heat a tawa/tava/griddle. When the tava is hot place the rolled paratha & shallow fry it with a tsp or more of oil on a medium/high heat
  • Flip the paratha & cook on the other side too.
  • Remove the cooked paratha from the heat. Add a blob of butter & serve immediately!
  • Repeat the procedure with the remaining dough balls.
  • I served the paratha with green gram dal.


Notes:

  • It is very important to keep the stuffing dry, else the stuffing will start oozing out when you start rolling the stuffed balls.
  • If you are beginner at making parathas, try with a little stuffing at a time. May be a tsp to begin with. Increase the stuffing as your confidence in preparing them increases.
  • The safest stuffing to start with for making parathas are green peas stuffing, broccoli stuffing and paneer stuffing, because they don't ooze out water like potato stuffing or raddish stuffing. 
Are you interested in few other broccoli recipes? Here you go:
Broccoli ka kheema/Minced broccoli with Indian spices