Pakashastra

Pakashastra

Sunday, September 22, 2013

Broccoli Parantha


Ingredients:

For Stuffing:

Broccoli - 500 gms
Green Chillies - 5
Carom Seeds/Ajwain - 1 tsp
Dry Mango Powder/Amchoor - 1 1/2 tsp
Garam Masala Powder - 3/4 tsp
Vegetable Oil - 2 tsps
Salt to taste

For Dough:

Whole Wheat Flour - 2 cups
Salt to taste
Water as required

Flour for Dusting
Oil/Ghee for roasting


Method:


  1. Knead whole wheat flour and salt using water into a soft dough. The dough must be pliable. Keep aside, covered.
  2. Wash broccoli crowns thoroughly under running water and pat them dry.
  3. Shred the broccoli crowns. I cut them into small pieces and pulsed a couple of times in a blender. Keep aside.
  4. Shred green chillies.
  5. Heat oil in a pan.
  6. Add carom seeds. When they start sizzling , add shredded green chillies. Saute for a minute.
  7. Now add shredded broccoli and saute for 2 minutes.
  8. Add salt, dry mango powder and garam masala powder. Mix well. Saute for a minute.
  9. Turn off the heat and let it cool down completely.
  10. Knead the dough again and make large lemon sized dough balls.
  11. Heat a griddle.
  12. Lightly dust the dough ball with some whole wheat flour and roll into small, thick disc using a rolling pin.
  13. Place 3-4 tbsps of stuffing mixture in the centre of the rolled disc.
  14. Bring the edges of the disc together and seal tightly by pressing gently and roll into a ball again.
  15. Dust it with some flour again.
  16. Gently roll it into a 1/2cm thick disc. Do not use much pressure while rolling the disc.
  17. Place it on a heated griddle. Set the flame to medium.
  18. When small brown specks form on the bottom side of the disc, flip the side.
  19. Smear 1/2 tsp oil/ghee on top.
  20. When brown specks form on the other side, flip side again and smear 1/2 tsp oil/ghee on top.
  21. Serve hot with curd and pickle.

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