Sprouts broccoli stuffed paratha
Sprouts broccoli stuffed paratha with moong sprouts and broccoli cooked with spices to make it suitable for Indian tastebuds. The dough also is made spicy to make it extra delicious and tasty.
Servings: 5 parathas
Ingredients
- 1 cup Broccoli pulsed in mixie
- ½ cup Green moong Sprouts
- 1 Onion
- 1 teaspoon Ginger chopped
- ½ teaspoon Red chilli powder
- ½ teaspoon Coriander seeds powder
- ½ teaspoon Garam masala powder
- ¼ teaspoon Turmeric
- 2 teaspoon Oil
- 1 teaspoon Cumin seeds
- ⅛ teaspoon asafoetida
For dough
- 1 cup Atta wheat flour
- 2 teaspoon Oil Ghee
- ½ teaspoon Ajwain
- ½ teaspoon Red chilli powder
- ⅙ teaspoon Turmeric
- Salt water as needed
Instructions
- Take flour, salt, chilli powder, turmeric powder, ghee/ oil and ajwain in a mixing bowl. mix well.
- Add luke warm water little by little. Make smooth, soft dough. Keep aside for 10 mins. Divide into 5 equal sized balls.
- Wash and pat dry broccoli. In a mixer, pulse broccoli florets few times.
- In a pan, heat oil. Splutter cumin in low flame, add finely chopped ginger, asafoetida. Add finely chopped onion. Fry for a minute.
- Add broccoli and sprouts. Give it a fry. Add chilli powder, turmeric, coriander seeds powder, garam masala powder, required salt.
- Cook in medium flame for 2 minutes. Broccoli and sprouts should get soft.
- Spread the dough ball into a thick palm size disc. Take same, dough ball size, of the stuffing.
- Cover from all sides like we cover modak. Pinch off excess dough if any on the top. Flatten and dust well.
- Spread evenly to parathas. Dust while rolling to avoid sticking.
- Heat tawa and cook parathas both sides. Add ghee/ oil on top while cooking.
Notes
- If the dough is not soft, the stuffing might get squeezed out. Also the stuffing should be dry.Cook paratha in moderate heat.