Broccoli and Paneer Paratha Recipe
Broccoli and Paneer Paratha Recipe is a healthy and delicious paratha recipe which makes an awesome breakfast and also a superb kids lunch box. Serve this with a raita of your choice.
Broccoli and Paneer paratha is a simple and easy to make the recipe that is perfect for a breakfast or for kids a lunch box.
Broccoli has many health benefits including cancer prevention, cholesterol control and it is also a very powerful antioxidant. Including broccoli, it in our diet in any form is highly recommended. Whenever you find that fresh broccoli is in the season you must try this recipe, it is wholesome, packed with nutrition and is delicious too.
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Ingredients for the dough
- 2 cups Whole Wheat Flour
- 1 teaspoon Salt
- 2 teaspoon Oil Ingredients for the filling
- 1-1/2 cups Broccoli , grated (approximately 1 large head)
- 1 Potato (Aloo) , boiled and mashed
- 1/2 cup Paneer (Homemade Cottage Cheese) , crumbled
- 1 Green Chillies , finely chopped
- Salt , to taste
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Chaat Masala Powder
- Ghee , or oil for cooking the paratha
How to make Broccoli and Paneer Paratha Recipe
To begin making Broccoli Paratha recipe, we will first make the dough for the paratha.
To make the dough, combine the flour and salt for the dough in a large bowl. Add a little water at a time and knead to make a smooth dough. Drizzle a little oil on the top and continue to knead until the dough is smooth and not sticky. Cover the dough and allow it to rest until we prepare the filling for the parathas .
To make the filling, combine all the ingredients for the filling in a large bowl. Check for the salt and spice levels in the filling and adjust to suit your taste.
Now that we have both the dough and the filling ready, we will begin the process of making the stuffed Broccoli Paratha.
Divide the dough into 6-8 equal portions. Take one portion and dust in dry flour. Roll the dough to make a 3-4 inch diameter circle. Place 2 tablespoons of the filling in the center on the circle and bring the dough edges together towards the center. Seal the edges of the dough and pinch out any excess dough from the stuffed paratha.
Flatten the paratha with your fingers, dust it in flour once again and roll the paratha applying very gentle pressure to make a 5 to 6 inch diameter circle.
Proceed the same way with the remaining dough portions and stuff with the filling and roll into a paratha.
Our next step is to cook the paratha; for this preheat a skillet (roti tawa) (preferably iron skillet).
When the skillet is hot; place the stuffed rolled our paratha on the skillet and cook for a minute on both sides until you notice a few brown spots appear.
When you notice the brown spots, smear some ghee or oil on both sides and cook until the paratha has turned golden brown and lightly crisp on both sides. Cook on medium and not high heat as you want the paratha to get cooked evenly. Once the paratha is done, place it on a platter and proceed to cook the remaining parathas.