Stuffed Broccoli Paratha | Broccoli Paratha Recipe


Today we’ll make Broccoli Parantha

extremely tasty and healthy parantha

you’ll love always

Let’s get started

to make broccoli paratha,

take 2 cups of wheat flour

knead a dough of it

add 1/2 tsp of salt

and 2 tsp of oil

mix the ingredients

with luke warm water,
knead a soft dough

like we knead for normal parantha

in winter season

to knead dough, take luke warm water

feels good to hands

and dough is also kneaded fastly

soft dough is ready

for this dough

1 cup of water is taken and 2 tbsp is still left

cover it

and leave for 10-15 mins to set
then we’ll make parantha

till our dough sets

prepare the stuffing

to make broccoli parantha

take broccoli

take 300 grms of floret broccoli

washed properly

now grate it

broccoli is grated

heat the pan to make stuffing

add 2 tsp of oil

in hot oil, add 1/2 tsp of cumin seeds

turn the flame low

1/2 inch grated ginger

or take 1/2 tsp of ginger paste

and 2 finely chopped green chillies

1/4 tsp of turmeric powder

saute them lightly

1 tsp of coriander powder

mix them

now add grated broccoli

1/2 tsp of salt

1/2 tsp of red chilli powder

keep the quantty as per your choice

1/4 tsp of garam masala

garam masala adds very nice flavour to the broccoli

but don’t add too much

1/4 tsp of dry mango powder

mango powder is optional

mix them and saute the broccoli for 2-3 mins

after 2 mins

stuffing is ready

1-2 tbsp of finely chopped coriander leaves

afetr 20 mins

dough is also set

apply oil to the hands

and press the dough little more

make it smooth

make the paranthas

take a dough lump

roll it

and press it to make a peda

coat with dry flour

and roll into 3-4 inch of diameter

apply some oil to it

now place the stuffing

keep the stuffing as per your need

but dn’t add too much

close the stuffing taking the roti from all sides

press it with fingers

to spread the stuffing equally

and coat it with dry flour

and with the help of finger and thumb
make a chackloi

by doing this, parantha does not
tear while rolling

spread the parantha with fingers

make it bigger

apply dry flour

roll the parantha with light hands

dont apply pressure

it has stuffing, parantha wil tear

parantha is rolled

heat the tawa

apply some oil to tawa

or make them with ghee

keep the parantha to cook

and let it cook from bottom

till this parantha cooks

prepare the other parantha

parantha is cooked from bottom
and has become dark from upwards

flip it

cook it from other sie till turn golden brown

cooked from other side as well

apply oil to first side

flip the parantha

apply oil to this side

parantha is bloomed

press it with corners and cook till turns golden brown

keep the flame medium

to make parantha crispy

parantha has golden texture
on both sides

parantha is cooked

all the parantha are ready

and with this dough

6-7 paranthas are ready

remove the bowl rom bottom
as the parantha has cooled down

broccoli parantha is ready

serve with, dahi pickle or any dip

or with any gravy dish

everyone will love it

do give it a try

have it,
and share your experiences with me

and comment down below
what should I make next for you

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