Whole wheat flour 1 tsp oil for kneading the dough
Ghee for cooking
Salt as per taste
For the stuffing
1 cup grated cheese
1 tbsp red chilli and garlic paste
1 /2 cup chopped coriander leaves
Method
Take 1 cup of flour, add salt, oil water and knead into soft dough. Prepare the dough as for roti. Keep it aside. For stuffing in a bowl add grated cheese, red chilli – garlic chutney, chopped coriander leaves. Mix gently, the stuffing for paratha is ready. Now make equal sized balls out of the dough. Roll it out into small roti, place a tbsp of stuffing on top. Lightly close the roti from all sides. Dust wheat flour and roll out paratha very gently. Heat a flat pan (tawa) and put the rolled paratha on it. Roast it till on both sides till golden brown. Apply oil or butter or ghee on both the sides. Serve hot with green chutney or curd.
Note Soak dry red chillies for half an hour. When grinding it add some garlic pods and make a smooth paste. This can be refrigerated and used for a variety of recipes.
For the Dough:
3 cups Wheat Flour + 2-3 tbsp for rolling the paratha
¼ cup Yoghurt,
Salt to taste,
Water for kneading the dough
For the Stuffing:
1 medium Broccoli, grated (3 cups)
1 tbsp gram flour,
1-2 Green Chillies, very finely chopped (Optional, as per taste)
½ tsp Cumin Powder
1 tsp Coriander Powder
¾ tsp Dry Mango Powder (Amchur powder. Or you can also use lemon juice)
1 tsp Oil
Salt to taste
Oil or Ghee for cooking the Paratha
Little Wheat Flour for rolling the Paratha
Method:
For Dough:
Sieve wheat flour, add yoghurt and salt.
Slowly add warm water as and when required and make soft dough.
Cover the dough keep for at least half an hour. (Preferably using a wet cloth).
For the stuffing:
For the Paratha stuffing, you can either slightly stir fry the broccoli as in the next step or simply mix in all the ingredients without cooking and then stuff the Parathas.
(Tip: I prefer to stir fry it a little bit so that the moisture helps hold the stuffing well).
Heat oil in a pan and add finely chopped green chillies for half a minute on medium flame. Add grated broccoli and stir fry a few minutes till little moisture is released. Add cumin powder, coriander powder and dry mango powder. Blend it well. Add salt to taste.
Before you make the paratha, make sure that the stuffing is in normal room temperature.
For the paratha:
Knead the dough again for a minute and divide it into 10-12 equal lemon sized balls.
Dust this dough ball with flour and roll them using a rolling pin.
Place about 1 tbsp of the broccoli filling in the centre. Cover and seal the ends and roll again making them into ½ cm thick parathas.
Meanwhile, heat a griddle on high flame and once heated, you can turn it to a low flame.
Gently dust off the excess flour and place stuffed Broccoli Paratha on griddle and cook on both the sides till its cooked through turning golden brown.
It usually takes around 3 to 4 minutes for the Parathas to cook properly. It will ‘bloom’ beautifully. You can apply ghee or oil to it as per your tastes.
The healthy broccoli paratha is ready to be served with an accompaniment of your choice. (Yoghurt/ Pickle/ Chutney/Sauce).
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Urad Dal
2 tsp Coriander Seeds
1/4 tsp Cumin Seeds
3 Red Chillies,
4 Curry Leaves
3 tsp Sugar
Salt to taste.
1/4 cup Fresh Grated Coconut
Method:
Keep a pan on medium flame, add oil. When the oil is hot, add mustard seeds and urad dal, fry for a few seconds. Add curry leaves. Now add coriander seeds, cumin seeds and red chillies and roast for 2 minutes. Put the above spices in a mixer jar and grind to a fine powder. Add the coconut, sugar and salt into the ground powder and grind again. Mix the above ground masala into the beaten rice and mash with hand till it blends well.
2-3 Rice Papads
½ cup Onions finely chopped
½ cup Tomatoes finely chopped
½ cup Roasted Peanuts
1 tsp Chilli Powder
½ cup Scraped Coconut
Salt to taste
Fresh coriander leaves for garnishing
Green Chutney (Spicy), Red Chutney (Sweet and Sour) as per taste.
Method: Roast or fry the rice papad, crush it, put it in a bowl. Add all the ingredients, toss well and garnish it with coriander.
Note: Consume immediately before the papads gets soggy.
Method For the chilli-garlic paste
Soak the red chillies in enough warm water for at least an hour.
Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.
For the bhaji
Heat the butter and oil in a kadhai and add the cumin seeds.
When the seeds splutter, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.
Add the capsicum and sauté for 1 more minute.
Add the tomatoes and cook for 3 to 4 minutes, mash well using a masher.
Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.
Add the green peas, potatoes, mix well and cook along with 1/2 cup of water for 1 to 2 minutes. Keep on mashing till the vegetables blend well.
Add the coriander, mix well and cook for 1 minute.
Make the bhaji little thicker.
For the Bread:
Shape the bread as per your choice.
Heat a large flat pan, add 2 tsp of butter and place the bread on it.
Cook on a medium flame till it turns light brown and crisp on both the sides
Place ¼th of bhaji on the bread, green chutney, sev and serve immediately.
Note:
You can also add finely chopped onions, crushed papad on the bread. Now press lightly. Serve hot..
Pav bhaji masala is a spice blend, which is readily available under different brand names at most grocery stores…
