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18 April, 2016

BROCCOLI-ALOO-METHI PARATHA

Posted in : BREAKFAST RECIPES on by : Divya Suresh

A healthy breakfast with the goodness of both broccoli and fenugreek leaves. Even I didn’t know that it will be so tasty before I tried it. As far as I know, anything and everything prepared with broccoli turns out yummy. I use more broccoli compared to cauliflower. Broccoli is a very good source of dietary fiber, vitamin B6, vitamin E, manganese, phosphorus, choline, Vitamin B1, vitamin A, potassium, and copper. It is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin, and selenium etc.

 

 

 

 

        Ingredients :

        For the dough :

  • Whole wheat flour or Multigrain flour ( I used Multigrain flour ) – 2 cups
  • And extra flour for dusting
  • Salt as required ( I don’t use )
  • Water to knead the dough

 

        For filling :

  • Broccoli – 2 cups
  • Potato – 1 medium sized ( boiled )
  • Fenugreek (methi) leaves ( chopped ) – 2 cups
  • Green chilli Paste – 1 tsp
  • Oil – 1 tsp & for roasting
  • Cumin seeds – 1 tsp
  • Salt to taste

 

        PROCEDURE:

  • Mix together flour and salt and knead soft dough using enough water and keep it aside covered
  • Add little salt to the boiled water and soak Broccoli in it for 10 minutes, then drain all the water and grate the broccoli
  • Heat 1 tsp oil in a pan add cumin seeds, green chilli paste, fenugreek leaves and saute it till it gets cooked
  • Then add grated broccoli and mashed potato
  • Add required amount of salt … Combine everything well
  • Take out from the pan and let it cool
  • Take a portion of the dough and stuff a portion of filling in it, close it properly, roll it into round shape
  • Heat the tawa and cook the paratha on both the sides smearing little oil
  • Repeat the same with the remaining dough
  • Serve hot with any subji/ chutney/ raita

 

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