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Broccoli Cheese Paratha

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Broccoli Cheese Paratha
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 onion and garlic, which makes it appealing to all!
Course Entree
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Entree
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. 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.
  2. Making of Dough In a broad pan/dish, mix flour and 1/2 tsp salt. Add utp 3/4 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.
  3. Rolling the Paratha Divide the dough into 10 equal parts and shape into round balls. On a flat surface, using a rolling pin and dusting flour, roll a ball into 4 inch circle. 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.
  4. 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. Flip when orange spots appear. Dot some oil on the top. Cook the back side of Paratha in the same manner.
  5. Serve hot Broccoli Cheese Paratha with pickle, yogurt or https://cookingbyinstinct.com/pomegranate-yogurt-dip
Recipe Notes

Tips:
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.

Jain Variation: Replace the onion garlic with 1/2 tsp of aamchur powder.

Instinct Factor:
Rolling to a round shape will come by practice, with the ability to apply even pressure all around.

Feel Factor:
Broccoli and Cheese, now loaded with nice dose of spicy chillies for everyday healthy meal at home.

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