Servings: 9 parathas
Ingredients:
Content
|
Quantity
|
Comment
|
Broccoli
|
1 medium size
| |
Onion
|
1 big
|
Chopped
|
Wheat flour
|
As required
|
For dough and dusting
|
Salt
|
To taste
| |
Turmeric
|
¼ tsp
| |
1 tsp
| ||
Coriander powder
|
1 tsp
| |
Amchoor powder / Dry mango powder
|
1 tsp
| |
Chilli powder
|
1 tsp
| |
Oil / Ghee
|
For cooking
| |
Holige paper / Puran poli paper
|
1 medium
|
If you have banyan leaves, you can use them too
|
Method:
Separate the broccoli florets, wash and drain. Grate the florets into a bowl. Add the chopped onions, salt, turmeric, amchoor powder, chilli powder, coriander powder, jeera powder and mix. Add the wheat flour bit by bit and knead it into a dough. Set it aside for 1 minute.
Grease your palms with oil or ghee and make small balls of the dough. Roll the dough ball into paratha, while dusting in between as required. If required, grease the holige paper once before rolling each paratha. Heat a tawa on medium flame and cook the paratha on one side for a minute. Flip it and apply oil. Repeat the same on the other side. Roll the remaining dough into parathas.
Serve hot with curd and pickle.
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