Stuffed Paratha with Cauliflower and Broccoli
Everyone at my house is a big fan of stuffed paratha. Even I like to make this for breakfast so, I don’t have to make any curry or side dish for serving. The most usual stuffed paratha’s at my house are aloo paratha, cauliflower paratha, radish paratha. But this time I had used broccoli and cauliflower for the stuffing and I must say it turned out awesome. I love broccoli in any form and ofcourse it has alot of nutritional values. so, I just find ways to include this veggie in my meal.
- 3 cups whole wheat flour, kneaded
- 1/2 of small size cauliflower, grated
- small broccoli, around 5-6 florets attached, grated
- 2 green chillies, de-vined and chopped
- 1/2 teaspoon ajwain
- 1/4 teaspoon garam masala
- 1/4 teaspoon red chilli powder
- Salt to taste
- Oil for greasing paratha
- Knead dough as you do it to make roti’s and keep it in a fridge for sometime, so that it gets little easier to handle the dough while stuffing.
- Take the cauliflower and grate it gently, after grating salt the grated cauliflower enough so that it releases all the moistures from it and leave it for 10 minutes, after 10 mintues take some of the grated cauliflower in your hand make a fist and press hard to release all the moisture and you should have almost dry grated cauliflower. Repeat this to complete the rest of the grated cauliflower.
- Follow the same procedure for broccoli.
- I always prepare till here the night before i have to make it and keep it in the fridge.
- Now to the almost dried/less moistured grated cauliflower and broccoli, add chopped green chillies, ajwain, red chilli powder and garam masala, mix it well and you have stuffing ready for the paratha. You don’t need to salt the stuffing anymore.
- Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
- Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
- Press this stuffed pouch in between your palms to flatten it, so that you can roll it into circle.
- Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
- The paratha is done when both the side is golden brown or crispy.
- Serve it with curd and pickles of your choice.