Broccoli Paratha with Mint and Paneer
Broccoli Paratha is a delicious flatbread recipe with a scrumptious filling of chopped broccoli, mint leaves and crumbled paneer.
Ingredients
For the Broccoli filling
- 1 Broccoli medium sized
- 100 g Paneer
- Mint Leaves a handful
- ½ tsp Red Chilli flakes
- Salt and Pepper
- Ghee for frying
For the dough
- 2 cups Wheat Flour
- 1 cup Water
- ½ tsp Salt
Instructions
Broccoli filling for the paratha
- Take a large bowl of hot water and dunk the entire head of broccoli into the hot water. Leave it in the hot water for a minimum of 15 minutes. In another bowl of warm water add the 100 g of paneer inside to allow it to soften up.
- Once the broccoli has blanched, remove as much water as possible from it. Let it drain on a surface for a couple of minutes. Cut up the broccoli into really fine pieces and put them in a bowl.
- To the same bowl, crumble the paneer into small pieces with the use of your fingers and hands.
- Add the chopped green chillies, chopped mint leaves, salt and pepper too. Mix all the ingredients well.
- To remove any moisture in the paratha filling, add 2 tsps of besan/chickpea flour. Mix well, adjust the seasoning according to your taste. The Broccoli paratha filling is ready.
Making the dough for the Paratha
- Take a large plate or a bowl and add two cups of wheat flour to it. Sprinkle the salt into the bowl of flour and mix with your hands.
- Now, add water to the dough little by little and starting kneading the dough. Make a smooth and soft dough without any pockets flour in it.This process roughly takes 5-10 minutes.
- You know it is ready for resting when you do not see any cracks in the dough.
- Cover the container or plate with another lid or a moist muslin cloth. Let it rest for a minimum of 15 minutes.
Cooking the Broccoli Paratha
- Take the rested dough and divide them into equal sized balls.
- Pick one dough ball and dip it in wheat flour. Sprinkle some wheat flour on the surface and start rolling out the dough.
- When the dough is about 5 inches wide, take a small portion of the broccoli stuffing and place it in the centre.
- Close the stuffing by bringing the sides of the dough together and pinch off excess dough.
- Dip the stuffed dough in some more wheat flour on both sides. Roll it out as thin as you can. If you see any moisture seeping through, just sprinkle a little wheat flour to absorb the moisture. If you have difficulty because of thick broccoli stalks, remove those large chunk and roll it as much as you can.
- Place an iron tawa on medium to high flame. Once the tawa is hot, place the rolled out paratha.Let the paratha cook on one side until you see a few brown spots. Flip to the other side and allow for brown spots to appear.
- At this stage, lower the flame and apply some ghee on top of the paratha. Flip the paratha and apply ghee to the other side as well.