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Spicy Broccoli Paratha - An Experiment

Written By Srimathi Mani on Sunday, November 16, 2008 | 9:28 AM

The Santa Ana winds were blowing yesterday and it was so hot to be out doors. I decided to stay home and catch up on things. With lunch to prepare I was thinking of what to serve. Ever since I had aloo paratha at the Indian Diwali Mela in San Diego last week I was thinking of making some soon. But then when I opened the fridge I saw this huge bag of broccoli looking at me and so I decided to experiment with them to make a paratha. On mentioning it to my husband he told me that it would not taste good as the veggie has an after taste, but he was ready to try. I followed the ground rules for making the paratha and what turned out was a very delicious spicy paratha that made me want to blog about. If you are wondering if it was that good I invite you to try them and believe me it might be your favorite soon. Since the parata was very spicy serving them with store bought Greek yogurt and sweet pickle was so perfect.




Gadgets:

Bowls
Grater or food processor
Towel or salad spinner
Wok
Griddle
Spatula
Measuring spoons and cups
Cutting Board
Rolling pin
Knife
Cover

Ingredients:

For dough:



Whole wheat flour/atta - 3 cups plus extra for rolling paratha
Salt - 1 tsp
Oil - 2 tsp plus 1 tsp for coating the dough
Water - 1 cup plus 1/4 if required.
Ghee - a few tbsps for the paratha

For Filling:



Broccoli - 4 cups shredded
Salt
Ginger - 2 tsp grated
Garlic - 3 cloves
Red Onion - 1/4 thinly sliced
Jalapeno - 1/2 deseeded
Chilli powder - 1 tsp
Cumin powder - 2 tsp
Coriander powder - 2 tsp
Oil - 1 tbsp
Cilantro - 1/2 bunch washed and finely chopped


Preparation:



1. The flour salt and mix well. Add oil and mix well and then the water. Either using your hands or using the food processor work the dough into a ball.Apply some oil, cover and put the dough in the fridge for 20 minutes.

2. Heat the wok with some oil.Add garlic, ginger, onions and green chilli and cook it well. Either using the grater or food processor grate the broccoli that are pre washed and all water is removed using the salad spinner.

3. Add this grated broccoli to the wok and cook well. Add the powders and cilantro and allow it to cool before making the parata.

4. Taking a little over a golf ball size dough roll it out the dough into a circle in such a way that the center has more dough and the outer area are thin.

5. Place a ladle full of the cooled broccoli mix in the center and gather the corners of the dough to the center so as to cover the mix inside.

6. Flatten it with your palm and remove all air bubbles that might have been trapped with the poke of a knife reseal it and roll out the paratha.

7. Heat the griddle to med high and cook the parata on both side by adding some ghee.

8. Serve them hot with some thick yogurt, sweet it spicy pickle and lassi.



6 comments:

  1. I don't get broccoli in Goa, but I make parathas with cauliflower. Not the same I know. :)
    Maybe I can try this when I go back home.

    ReplyDelete
  2. A unique parantha. I love cauliflower paranthas, and can't wait to try your variation

    ReplyDelete
  3. How beautiful is that? Rolled up and ready to be eaten, looks yum

    ReplyDelete
  4. I tried your brocolli paratha today & it was awesome. It is a wonderful way to use brocolli. Thanks a lot for the tasty recipe.

    Just a quick question- When I rolled out the paratha , my filling seemed to end up on one side. Yours look so perfect. Is there any special trick?

    Regards,
    Kate.

    ReplyDelete
  5. Hi Kate, I know its been a while since you asked me a question regarding rolling out the paratha. Please refer to step 4 and 5. The trick is to have more dough in the center so that as you cover and spread the filling does not spill out. Please try that and let me know.

    ReplyDelete

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