Broccoli Paranthas

Methods

• Take whole wheat flour in a mixing bowl, add salt and mix. Add water gradually and knead into a soft dough. Cover the dough with a damp cloth and rest for 15 minutes.
• Boil sufficient water in a deep non-stick pan, add broccoli florets and salt and boil for 3 minutes.
• Drain water and chop the florets finely. Place them on a cloth and squeeze out the excess water.
• Transfer the broccoli into another mixing bowl, add onion, green chilli, red chilli powder, cumin seeds, carom seeds, coriander leaves and salt and mix well.
• Divide the filling into equal portions. Divide the dough into equal portions. Shape each dough portion into a katori, place 1 filling portion in it, bring the edges together and press together to seal.
• Roll out each stuffed ball into a parantha.
• Heat a non-stick tawa, place one parantha at a time on it, and cook, turning sides and drizzling a little oil on it till both sides are equally done.
• Arrange the paranthas on a serving platter, place a dollop of butter on each and serve hot with a bowl of thick yogurt and a bowl of pickles.