New Delhi: Broccoli Parantha is a unique recipe that you can pair it up with super delicious Onion relish and curd.
Ingredients:
- ½ cup whole wheat flour (gehun ka atta) + for dusting
- ¼ cup pearl millet flour (bajra ka atta)
- ¼ cup sorghum flour (jowar ka atta)
- ¼ cup finger millet flour (ragi ka atta)
- 300 grams of broccoli, grated and squeezed
- ½ tsp carom seeds (ajwain)
- 1 tbsp white sesame seeds
- 1½ tbsps ghee
- Salt to taste
- ½ cup grated cottage cheese (paneer)
- 2 tbsps chopped fresh coriander leaves
- 1 medium onion, finely chopped
- ¼ tsp red chilli flakes
- ½ tsp cumin powder
- ¼ tsp garam masala powder
- ½ tsp red chilli powder
- ½ lemon
- Ghee for drizzling
- Yogurt to serve
- Butter to serve
Method:
- To make the dough, take whole wheat flour in a large bowl. Add pearl millet flour, sorghum flour, finger millet flour, carom seeds, white sesame seeds, ghee, salt, and ¾ cup water and knead into a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
- To make the stuffing, take broccoli in another large bowl. Add cottage cheese, coriander leaves, onion, red chilli flakes, salt, cumin powder, garam masala powder, red chilli powder and squeeze the juice of lemon and mix till well combined.
- Dust the worktop with some whole wheat flour. Take a portion of the dough and shape it into a ball. Make a cavity into the centre and stuff with a generous portion of the stuffing and bring the sides to the centre and press to seal. Roll it into a disc.
- Heat a non-stick tawa. Place a disc on it and cook for 2-3 minutes on medium heat, flip and apply some ghee on top. Continue to cook for 2-3 minutes on the other side as well. Drizzle some ghee and cook till done.
- Serve hot with yogurt and butter.
