I woke up today a little excited because Monday is a holiday in Sydney for labor day. I mean not every day does one get a 4-day working week, so the excitement is bound to happen. And for me, food has to be a part of all the excitement. So I made Broccoli Parathas for breakfast because let’s face it there is nothing else that makes a Punjabi happier than the sight of Parathas cooking away in your kitchen.
Drizzled with an unhealthy amount of Ghee or Butter, it is truly a delicious Paratha to have. The recipe is the same recipe that I use for making Cauliflower parathas where I have just replaced the Cauliflower with Broccoli. You can also add Carrots if you want to and they taste just as delicious.
This filling can be made a day or two in advance and also be used as a stuffing for Kachoris or Pooris.
Recipe for the stuffing: (Makes a filling for 10 – 12 parathas)
1 Broccoli washed, chopped and grated in a food processor
1 large tsp freshly grated Ginger
2 – 3 green chilies finely chopped
1 tsp Cumin seeds
1 tsp Ajwain (Bishops weed)
Salt to taste
1 tsp Red chili powder
1 tsp Cumin powder
1 tsp Vegetable oil
Heat oil in a pan and add the cumin seeds, green chilies, and ginger.
Add the grated Broccoli and continue to cook on a low flame for 10 minutes or so until the moisture is completely evaporated.
Add the Red chili powder, cumin powder, Salt, and Ajwain. Mix well, cook for 2 minutes and turn off the gas.
Let this mixture cool completely before you use It as a stuffing for Parathas with freshly kneaded wholewheat dough.
Tip: Sprinkle a little wholewheat flour on top of the stuffing before you roll it in the dough to ensure any excess moisture is absorbed by the flour. Else your parathas will tear.