Broccoli Prantha

Ingredients

• 1.5 cup Wheat Flour
• 2.5 cup Broccoli
• 1.0 Green Chilli
• 5.0 tbsp Ghee
• 1.0 pinch Red Chilli Powder
• 0.5 tsp Dry Mango Powder
• 1.0 pinch Salt
• 1.0 cup Water
• 0.5 tsp Garam Masala
• 1.0 tbsp Besan

Cooking Steps

1. First take 1.5 cups whole wheat flour, 1/4 teaspoon salt and 1 to 2 teaspoons oil in a mixing bowl or pan. Mix very well.
2. Then add ¼ cup water.
3. Begin to knead. Add more water if required while kneading. I added overall ½ cup water. Depending on the quality of flour, you can add less or more water.
4. Knead to a soft and smooth dough. Cover and keep aside the paratha dough for 30 minutes.
5. Blanch 250 grams broccoli in 2.5 to 3 cups hot boiling water. First heat water till it begins to boil. Switch off the flame and then add the broccoli in it.
6. Cover and blanch for a minute. Then drain very well and chop or break the florets. Blanching step is optional and only if there are insects or worms in broccoli.
7. Add the broccoli florets in a mixer.
8. Then using the pulse option of the mixer, just mince the broccoli for some seconds. You do not need to make a paste. Just a coarse mince of the florets. Keep aside.
9. I have used mixer to mince the broccoli. You can use a grater. You can even break the broccoli in large florets and then blanch if using the mixer or food processor. You will need 1.25 to 1.5 cups grated or minced broccoli.
10. Heat 2 teaspoons oil in a small pan. Add 1 chopped green chili. Stir.
11. Then add the minced or grated broccoli.
12. Mix very well and on a low heat saute the broccoli.
13. Saute for 2 to 3 minutes on a low heat.
14. Then add the following spices - red chilli powder, garam masala powder and amchur powder (dry mango powder) and salt as required.
15. Mix very well.
16. Then add besan (gram flour).
17. Mix well and saute for a minute or two. Check the taste. If required add more red chilli powder, garam masala powder or dry mango powder.
18. If you do not have amchur powder, you can add ½ teaspoon lemon juice or as per taste. Let this stuffing cool at room temperature.
19. Pinch medium sized balls from the dough. Roll them and keep covered.
20. Take a dough ball. Flatten it a bit. Sprinkle with some whole wheat flour.
21. Roll to a round of 5 to 6 inches in diameter.
22. Place 2 to 3 tablespoons of the broccoli stuffing on the rolled dough.
23. Begin to pleat the edges.
24. Then bring them together at the center and press them at the center.
25. Flatten the pressed edges with your fingers and dust some flour on the stuffed dough.
26. Gently roll to a paratha of about 7 to 8 inches. Sprinkle flour as required while rolling.
27. Heat a tawa or skillet and let it become hot. Place the broccoli paratha on the hot tawa. On a medium to high heat, begin to roast the paratha.
28. When one side is partially cooked (about ¼th) then flip the paratha with the help of tongs or a spatula.
29. With a spoon spread some oil or ghee on top.
30. Flip again. Now spread some oil or ghee on this side too. If the broccoli paratha has been stuffed and rolled well, it will start puffing up while cooking.
31. Flip again. Press the broccoli paratha edges with a spatula too, so that they are also roasted well.
32. Flip once more and roast till the paratha is evenly cooked and has golden blisters on top.
33. Serve them hot. You can also stack them in roti basket and later serve warm.
34. Serve broccoli parathas for breakfast with a side accompaniment of a sweet mango pickle. You can also serve with some butter or curd.
35. They can also be packed for lunch box. You can have them for lunch or as an evening snack as well.