I had some of my green chutney, cream cheese mixture left over from making the pinwheels. I mixed this with some chapati flour, for making parathas. I made a stuffing with some blanched broccoli and added some mashed potatoes to the mixture too. A really tasty and healthy paratha from leftovers.
Ingredients:
3 cups chapati flour
2 tbsp green chutney + cream cheese mixture(optional)
salt to taste
1 tsp oil + 1 tsp ghee for brushing the parathas
For stuffing:
1 medium potato
1 small head broccoli
1/2 tsp garam masala
1/2 tsp ginger garlic paste
salt to taste
Method:
Make the dough by mixing the green chutney and cream cheese mixture with the chapati flour and salt. Add enough warm water and salt and knead to a soft dough. Cover this dough and let it rest while you make the stuffing.
Bring some water to a boil in a pan. Blanch the potato and the broccoli in the boiling water. Drain, let cool and grate it into a bowl. Mix in the ginger garlic paste and salt. Knead to make a doughy mixture. Divide this mixture into 12 balls.
Divide the dough into 12 balls. Take one ball of dough and flatten to a small disc. Place the stuffing in the dough ball and pull the edges to cover it. This makes a stuffed disc. Gently roll this with your rolling pin, into a thick circle.
Heat a griddle and place the paratha on the hot griddle. Cook the paratha on one side, flip and cook the other side. Brush with the oil+ghee mixture. Stack in foil while cooking other parathas.
Verdict: These beautiful stuffed parathas were very filling all by themselves, they didn’t need any side dish at all. The broccoli and aloo made a very tasty filling. An easy way to introduce broccoli to kids who dont like it.
That is an excellent way of including broccoli undetected in your food 🙂
wonderful… healthy and tasty… kids will never know 🙂