Broccoli & Onion parantha
2016-10-08 14:46:12
Serves 3
Crisp & tasty paranthas that none can refuse, the stuffed Broccoli & Onion paranthas is a wonderful way of preparing healthy Broccoli. Whole wheat flour & a liberal amount of Broccoli make this a nutritious dish, while aromatic herbs like coriander & mint along with green chilies give these paranthas a naturally strong aroma that kindles one's appetite. Serve these paranthas any time of the day with yogurt or pickle of your choice.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the dough
- Whole wheat flour - 1 1/2 cup
- Ghee - 1 Tbsp
- Salt - to taste
- Water/ Milk to knead the dough
For the stuffing
- Broccoli - 1 cup (grated)
- Onions - 1 (medium chopped)
- Green chilies- 2 (chopped)
- Fresh mint - 2 Tbsp - (chopped)
- Coriander leaves - 1 Tbsp (chopped)
- Salt to taste
- Red chilli powder - 1/2 Tsp
- Carom seeds- 1/2 Tsp
Other ingredients
- Whole wheat flour - for rolling
- Ghee - for greasing & cooking
Method for the dough
- Combine the whole wheat flour, ghee and salt in a bowl & mix well.
- Add the water or milk gradually and knead into a stiff dough.
- Cover & keep aside for 15 minutes.
Method for the Broccoli stuffing
- Heat the ghee or oil in a broad non-stick pan, add the onions, saute for few seconds, add broccoli, green chilies, salt, red chilly powder, ajwain. Mix well & cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the coriander, mint & cook for 2 minutes on a medium flame while stirring occasionally.
- Divide the stuffing into 6 equal portions and keep aside.
How to proceed
- Divide the dough into 6 equal portions and roll 1 portion into 150 mm. (6") diameter thin circle using a little whole wheat flour for rolling.
- Place one portion of filling on the center of the dough disk and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.
- Flatten the stuffed ball and dip it into the dry flour on both sides.
- Using the rolling pin, roll out the stuffed ball into a tortilla shaped disk. The parantha should not be too thin.
- Place the rolled parantha on a heated skillet and cook until bubbles start to appear or color changes.
- Start to roll the next parantha while one is cooking to get a process in place.
- Once bubbles appear, flip the parantha over & lightly smear with ghee.
- Allow underside to cook for approx 1 minute and flip it over once more. Again, lightly smear with ghee.
- Keep flipping & cooking the parantha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
- Keep the parantha in a covered or insulated container and repeat process for remaining paranthas.
- Serve hot with pickle or yogurt.
Hungry soul by Abha https://hungrysoulbyabha.com/
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