Stuffed Broccoli 110% Paratha


    For Dough:
  • 1 and 1/2 cup Kosh Oats + Wheat Atta
  • 1/4 cup Milk
  • 1 tsp oil
  • Salt to taste
  • Required water to make dough
    For Stuffing:
  • 2 tsps Plain Oil
  • 1 tsp Cumin Seeds
  • 1 medium size broccoli or 1 cup Grated Broccoli
  • 1 tsp Red Chilli Powder
  • 1 tsp Dry Mango Powder
  • 1/2 tsp garam masala
  • Salt to taste
  • 1cup Grated Cheese


    For Making Dough:
  • Take the flour in a wide mixing bowl.
  • Add milk, oil and salt. Mix well.
  • Add the water slowly and make soft and stiff dough. You may require less than 3/4 cup of water for making smooth dough.
  • Knead well for 5 minutes. Set aside by covering it by kitchen towel or using a plate.
    For Making the Stuffing:
  • Cut the broccoli into small florets.
  • Add to the florets to hot boiling water for under a minute. Drain well and grate or pulse it finely.
  • Heat the oil in a pan. Add cumin seeds and let it splutter.
  • Add the florets followed by red chilli powder, dry mango powder (amchur), garam masala and salt. Saute well for 4 minutes. This steps makes the florets to bind well while rolling parathas.
  • Allow the sauteed florets to cool down to room temperature and add the grated cheese.
    For Rolling Paratha:
  • Divide the dough into equal number of balls.
  • According to the size of the dough balls, divide the stuffing into equal sized balls.
  • Roll the dough ball into a small circular disc of 4 - 5 inch diameter.
  • Place the stuffing to the center of it and gather edges to seal it. Pinch off the excess dough if any during the sealing process.
  • Pat it, with the help of flour, roll again to a circular paratha. Repeat this step for the remaining dough and stuffing.
  • Heat the skillet / tawa/ dosa pan. When it is hot, smear the surface with oil and place the paratha, turn on to cook both the sides.
  • Serve hot with raita and curry.