By: Neha Grover
Image Credit: Getty
Image Credit: Getty
Grated broccoli
Whole wheat flour
Ginger, Garlic
Green chillies
Cumin powder
Ajwain
Salt to taste
Ghee
Water for kneading
Prepare the dough by mixing whole wheat flour, water, and a pinch of salt. Knead well and set aside for 20 minutes. Soak broccoli in warm water.
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In a pan, saute grated broccoli with ginger, green chillies, cumin powder, ajwain, and salt. Cook until moisture evaporates.
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Divide the dough into balls. Roll each ball into a small disc, place broccoli filling in the centre, and seal the edges.
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Roll out the stuffed dough balls gently into flat circles, ensuring the filling doesn't spill out. Dust with flour as needed.
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Cook the parantha on a hot tawa, applying ghee on both sides, until golden brown. Serve hot with yoghurt or pickle!
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