The first time I was introduced to a good broccoli dish was at Blimpie’s Sandwiches with a delicious Broccoli and Cheese soup. I found the creamy texture of cheese and lots of broccoli with lots of black pepper very appetizing. So, I decided to try this combination in a day to day recipe by experimenting with it as a stuffing in a Paratha or Bread. I am glad that this idea delivered results because everyone’s eyes lights up in my house when this is on the menu. It’s quick, easy, colorful and healthy meal. It has a bit of western flavor and bit of Indian flavor with good amount of green chilies, and optional onions and garlic, which makes it appealing to all!
Recipe Makes 10 Parathas
Cooking time : 20 min
Preparation time : 15 min
- 4 1/2 cup chopped broccoli including thick parts
- 7 hot green chillies
- 1 onion diced
- 4 pods of garlic diced
- 1/2 cup oil
- 1/2 tsp fresh ground black pepper
- 2 cheese slices
- 3 cups water
- pinch of asofoetida.
- For Dough
- 2 cups wheat flour
- 1 cups water
- 1/2 tsp salt
- oil to grease the parathas
- Heat about 1/2 cup oil in a broad pan. Add chopped garlic and saute for 2 min. Add chopped onions, and green chillies and saute for 6 minutes on medium flame.Add broccoli including the thick stem part finely diced, salt and and stir.Add 3 cups of water and cook on medium high for about 15 min.Add cheese slices and stir for another 5 min.Add fresh black pepper and stir for 2-3 min. Let it cool. If the mix feels too chunky then either you can cook some more, or mash the big chunks a bit.
- Making of Dough
In a broad pan/dish, mix flour and 1/2 tsp salt.Add upto3/4 cups water at intervals to the flour and knead to a soft but firm dough.Refrigerate the dough for 30 minutes at least, ideally for 60 minutes.
- Making the Paratha
- Place 1/3rd cup of broccoli mix into the center.Cover from all sides towards the center and close. Twist a bit and remove the excess from the top. Roll it again to a round circle about 7 inches wide.
- Cooking the Broccoli Cheese Paratha
Heat a round thin pan or griddle on a medium flame. Lay the paratha top side down on to the griddle.
Cook on a medium flame and dot with oil when brown spots appear and flip.
- Serve hot Broccoli Cheese Paratha with pickle, yogurt or [aio_button align=”none” animation=”none” color=”blue” size=”small” icon=”none” text=”Pomegranate Raita” relationship=”dofollow” url=”http://cookingbyinstinct.com/pomegranate-yogurt-dip”]
Remove any yellow portion of broccoli, and make a point to use the thick stems which are loaded with iron, in this recipe.
If the dough is well kneaded, it will not stick while rolling the broccoli cheese paratha. Even if some chunks come in the way, it will be possible to roll, over it in such cases. Also if you do not see much brocolli after rolling, then your dough ball is too big.
Jain Variation: Replace the onions and garlic with 1 tsp of aamchur powder.
Rolling to a round shape will come by practice, with the ability to apply even pressure all around.
Broccoli and Cheese, now loaded with nice dose of spicy chillies and black pepper for everyday healthy meal at home, work or school and a different way of sourcing iron for the body.[contact-form-7 404 "Not Found"]