Hey guys! Broccoli can be used in so many variations in salads, as subji or as stuffing in paratha. We often mistreat the dear broccoli thinking it smells and tastes weird but used in the right way broccoli can be as tasty as any other vegetable. The variation I am posting today is in form of stuffing for a paratha. The paratha can be made for breakfast or lunch or dinner and it is very simple to make this recipe with readily available ingredients. So lets get cooking…..
Ingredients:
For stuffing:
Broccoli – 200 grams
Yellow bell pepper (finely chopped) – 1 medium
Red bell pepper (finely chopped)- 1 medium
Onion (finely chopped) – 1 medium
Grated cheese – 1 cup (processed)
Fresh coriander leaves (finely chopped) – 1/4 cup
Black pepper powder – 1 tsp
Chilli flakes – 1 tbsp
Ginger-Garlic paste – 1 tbsp
Green chilly (finely chopped) – 1-2 pieces
Pizza seasoning – 1 tbsp
For dough:
Wheat flour – 2 cups
Salt – 1/2 tsp
Oil – 1 tbsp
Water for kneading
Oil for greasing the paratha
Method:
For Stuffing:
1) Blanch the broccoli in boiling water for 2 mins. Take it out and dry it on a cloth for few minutes and after that squeeze out the excess water by wringing the broccoli in the cloth itself lightly. Once dry finely chop the broccoli.
2) In a bowl take all the remaining ingredients for stuffing including the chopped broccoli and mix it well using a spatula or spoon. Do not mash it or mix it too hard or else the water will release and your parathas will crack while rolling.
Tips: In stuffing do not use salt as the cheese and seasoning both have salt and using salt makes the stuffing loose lot of water and it becomes very soggy. Do not add the seasoning unless you are making it immediately. You cannot pre make this stuffing and keep it or else it will start leaving water and become too soggy.
For Dough:
1) In a bowl take the flour, salt and oil and mix it all together. Now using water knead into a soft dough. Cover with a cloth and keep aside the dough for few minutes.
Parathas:
1) Make balls out of the dough (Approx 8). Roll one of the balls using rolling pin to about 4 inches circle. Add the stuffing prepared in the center of the circle and fold the outer edges of the dough together and seal the stuffing. Now using your finger slightly press and roll the paratha to spread the stuffing bit evenly. Now roll the stuffed ball into oblong shape using roller and fingers and make parathas using all the dough this way.
2) Heat a non-stick tawa (griddle) and cook the paratha using oil until golden brown spots appear on both the sides on medium flame (do not keep the flame slow). Serve hot.
Tips: For cooking these parathas first apply oil on the tawa then place the uper side on the tawa and let it cook completely. Then apply oil on the lower side and turn and cook it completely. Do not keep turning the parathas or else it will break as the cheese makes the paratha top loose. If at any point you feel you are unable to manage the stuffing then make double parathas, add the stuffing on one paratha and seal it with the other paratha on top. Seal the edges with water and then cook on tawa. The tawa has to be non stick.
‘This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with RRE Studios and ShowCase Events.’
Cooking with Shail 
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