As winter months approach…paranthas are one of our fav go-to confort food…welcome any time of the day!
But have you tried making Broccoli stuffed parathas? Spicy minced vegetable between thin layers of dough that make for an absolutely delicious treat!
Here’s how I make them…
A large head of broccoli
1/2 inch ginger
4-5 green chilllies
1 heaped tbsp whole wheat atta
Salt, red chili pwdr and amchoor to taste
Whole wheat atta to make dough
Wash, cut and mince broccoli head and tender stem along with ginger and green chillies.
Gently saute minced broccoli, ginger and green chillies along with salt, red chili pwdr and amchoor for 2-3 minutes.
Add the tbsp of atta and cook for another 2min.
Set aside to cool.
Meanwhile make a slightly stiff roti dough using atta, salt to taste and a little ajwain seeds (about 1/2 tsp). Divide dough into small balls.
You will need two balls of dough for each parantha.
Roll out 2 balls into very thin roti
Place filling generously on top of one roti.
Cover with the other thin roti.
Press with fingets to seal.
Roll gently with rolling pin into an even thickness.
Cook on hot tava till golden using a little oil.
Or if you’re watching your calories….you can cook without oil.
Serve hot with chilled butter/dahi and your fav pickle.