Broccoli Pratha ( stuffed broccoli bread )

Broccoli Pratha ( Broccoli Stuffed Bread)

Broccoli Paratha is an Indian stuffed bread that is loaded with the goodness of broccoli. It is a great breakfast, lunch, or dinner option and is a great way to sneak in the veggies in your family’s diet.

Parathas are a favorite North Indian Breakfast and today I made make a Stuffed Paratha, using Broccoli.

Broccoli is considered as one of the most nutritious vegetables. It is extremely rich in Vitamin C and in addition, it is also rich in fiber, essential vitamins, and minerals. Broccoli is a good source of beta-carotene and is low in calories. 

Ingredients:

• 1 cup wheat flour

• 1 tsp Red chilli powder

• 1 tbsp + as needed Oil

• Salt - As needed

Stuffing

• 1 & 1/2 cup Broccoli grated

• 1 tsp Finely chopped garlic

• 3/4 tsp Red chilli powder

• 1/2 tsp Garam masala powder

• 1/8 tsp Turmeric powder

• 1 tsp coriander powder

• 1/2  tsp dry mango powder 

• Salt - As needed

• 2 tsp Oil

• 1 tsp Cumin seeds

Method :

• Prepare dough with approx. 1/2 cup water (plus or minus as needed) Keep aside .

Make equal sized balls out of it at the time of rolling.

• Wash and tap the excess water from broccoli. You can either grate or run it in a food processor. I used my grater.

• Heat a pan temper with jeera. Add garlic and grated broccoli and mix for a minute.

• Add turmeric, salt, red chili, and garam masala powder. Mix and cook covered for 2 minutes on medium flame.

•Take a two equal-size dough roll the dough ball into the thick circle as shown in the picture and stuff with 3 tbsp of the prepared broccoli is cover it with another same size rolled dough and press and stick it and pinch and lock all the sides. 

• Dust it with a dry flour generously and start rolling ours into thick parathas. 

Reverse the paratha while rolling in between and dust with flour if needed.

• Heat cast iron skillet until hot and cook the rolled out paratha both sides in medium flame. Apply butter or ghee on top.

Serve hot with curd and pickle.

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