Hello friends,

Hope you are doing well and waiting to get through the ‘Covid-19’ pandemic. While most of us are locked in our homes due to social distancing guidelines and majority of shops/restaurants are closed, lot of people are trying get rid of boredom in various ways like creating videos, singing, dancing etc. Out of these the most common trend has been to cook something interesting and posting pictures of their dishes on social media. As the lock-down dates are being revised multiple times, it’s quite likely that you may need newer ideas to cook something different to avoid repetition. With the same thing in mind, I am presenting “Broccoli Paratha” an uncommon type of paratha which is both delicious and full of nutrition. While broccoli is full of goodness, paneer is great in taste. The combination of these two, added with the savory mix of spices makes it a complete food and can be enjoyed with just pickle, chutney or raita. The recipe is fairly easy but the outcome is highly satisfying. Try this Broccoli Paratha and your lock-down experience will be a bit less painful. Let me know your experience in the comments section.

Ingredients:

• 1 cup- Shredded or grated broccoli (Barik kati hui broccoli)
• ½ cup- Grated cottage cheese (Kisa hua paneer)
• 1½ cups- Multi grain Flour/ Wheat flour (Whichever preferred or available)
• ½ inch- Grated ginger (kisa hua adrak)
• 2 teaspoons- Red chili powder (Lal mirch powder)
• 2 teaspoons- Coriander powder (Dhaniya powder)
• 2 teaspoons- Cumin powder (Jeera powder)
• 2 teaspoons- Dry mango powder (Amchoor powder)
• ½ teaspoon- Asafoetida (Hing)
• Salt (as per taste)
• Olive oil/ Refined oil for roasting parathas

 

Method:

• Take flour, 1½ tablespoons oil and salt as required in a big bowl and mix. Now add water in portions and knead it into a soft dough. Cover the dough and keep it aside.
• For making the filling, heat 2 tablespoons oil in a pan and splutter cumin seeds, add grated ginger, turmeric powder, asafoetida and roast for a while. Now add shredded broccoli, red chili powder, coriander powder, cumin powder, dry mango powder and salt as per taste. Mix everything and roast for another 2 to 3 minutes on medium flame. Switch off the flame and add grated paneer, give it a mix and let it cool for some time.
• Make small-medium balls of the dough and take one ball, dust with dry flour, gradually press the rolling pin on all sides of the ball and make 3 to 4 inch circle, now put a spoon
  full of filling in the center of the circle. Seal the edges of the dough, softly press with fingers and roll it in a circle with help of rolling pin. Be very careful to apply
  pressure evenly.
• Heat a pan/ tawa on a medium high flame. Transfer your parantha on a hot pan and flip it when you see bubbles.
• Brush both the sides of parantha with little oil and roast on a medium-high flame until brown spots appear on both the sides.
• Serve hot with raita/chutney/ketchup/curd or pickle (as per your choice).

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