23 November, 2015
Stuffed broccoli fenugreek leaves Paratha|
The name itself says that, mainly I have used Broccoli and fenugreek leaves (methi leaves) in this recipe. But it also includes one more healthy twist and that is chopped methi/fenugreek leaves is combined with the flour as well while kneading the dough.
This is a nutritious, tasty and very filling food and can be eaten for breakfast or lunch or brunch. This time I have also put Potato in a small quantity along with broccoli & methi for binding purpose. But otherwise I always put flax gel (powdered flax seeds stirred in how water) and powdered oats, which in turn helps me in binding
The feeling will be always fantastic when we feed our family with these kind of healthy nutritious food. And my intention is also about feeding my family and letting you people as well know about healthiest, nutritious food recipes
Ingredients : measuring cup used – 250 ml, makes 10 to 12 parathas of shown size
- Whole wheat flour – 2&1/2 cups
- Methi/Fenugreek leaves (chopped) – 1 cup
- Salt to taste
- Water to knead the dough
For Filling :
- Broccoli (grated) – 1&1/2 cup
- Methi/fenugreek leaves (chopped) – 3/4 cup
- Potato (mashed) – 1/2 cup
- or
- (2 tbsp of flax gel and 2 tbsp of oats flour)
- Oil – 1/2 tbsp
- Cumin seeds – 1/2 tsp
- Coriander powder – 1 tsp
- Red chili powder – 1/2 tsp
- Garam masala powder – 1tsp
- Chopped coriander leaves – 2 tbsp
- Salt to taste
- Oil for frying
PROCEDURE :
- Mix together salt, whole wheat flour, fenugreek leaves well, knead into a soft, stiff dough by adding sufficient water little at a time, knead well, divide into equal portions, cover and keep aside
- Heat 1/2 tbsp oil, add cumin seeds, fenugreek leaves fry for two minutes, add grated broccoli and fry again until broccoli turns soft
- Add mashed potato and mix while stirring everything well
- Now add all the spices, coriander leaves and salt, mix well and remove from the heat, once cooled divide into equal portions
- Take a portion of the dough and stuff a portion of filling cover it well from all over and roll into a circular disc by dusting with wheat or rice flour
- Roast on a heated tawa/griddle on both the sides by smearing little oil/ghee
- Serve along with the accompaniment of your choice. today I have paired the parathas along with stir fried beetroot/beetroot Palya
Below you can have a look at some of the recently published recipes –
- Dates Inji Puli | dates ginger tangy curry – Video
- No grind fermented Sago Idly| Tapioca Pearls Idly
- Mango avakaya Pickle | Avakayi | Andhra avakaya Pachadi |
- Puliyogare | Puliyogare using green chili |
- Beetroot Pulao | Beetroot cowpeas Pulao |
- Jeerige lehya | Cumin seeds chyavanprash |
- Radish chutney| moolangi chutney
- Mixed vegetable Pulao| Mishra tarakari Pulao
- Brinjal tamarind rice| Badanekayi Puliyogare|
- Ash gourd halwa| Dumrot| Kashi halwa| ಕಾಶಿ ಹಲ್ವಾ| ದಮ್ರೂಟ್
