Broccoli Carrot Paratha (Print Version)
# Ingredients:
→ For the filling
01 -
1 tbsp oil
02 -
1 tsp cumin seeds
03 -
1 green chili, finely chopped
04 -
1 medium-sized onion, finely chopped (approx 1.5 cups)
05 -
2 cups carrot, grated
06 -
2 cups broccoli, grated
07 -
1 tsp salt
08 -
1 tsp tandoori masala
09 -
1 tsp kitchen king masala
10 -
½ tsp turmeric powder
→ For the dough
11 -
3 cups whole wheat flour, plus extra for dusting
12 -
1.5 cups water
13 -
1 tsp salt
14 -
1 tsp oil
→ For cooking
15 -
3-5 tbsp oil for cooking (approx ½ to ¾ tsp per paratha)
# Instructions:
01 -
In a mixing bowl, combine whole wheat flour, oil, and salt. Gradually add water while kneading until a soft dough forms. If using a stand mixer, add dry ingredients first, then water, and knead for 5-7 minutes at medium speed. Cover and let the dough rest for 20 minutes.
02 -
Divide the prepared dough into 12 equal portions and roll them into smooth balls.
03 -
Peel and grate the carrots. Clean and grate the broccoli. You should have 2 cups of each vegetable ready.
04 -
Heat oil in a pan over medium heat. Add cumin seeds and chopped green chili, allowing them to sizzle. Add chopped onion and sauté until soft. Add grated broccoli, carrot, tandoori masala, kitchen king masala (or garam masala), salt, and turmeric. Mix well and cook for 5-7 minutes until vegetables are tender. The vegetables will release moisture, so avoid adding water unless absolutely necessary. Allow filling to cool completely.
05 -
On a lightly floured surface, roll a dough ball into a small circle about 3-4 inches in diameter. Place approximately 2 tablespoons of the vegetable filling in the center. Bring all edges toward the center in a pleated fashion, pressing down on excess dough rather than pinching it off.
06 -
Using a rolling pin, gently and evenly roll the stuffed dough into a 6-7 inch circle, applying equal pressure. Shake off excess flour. You can also shape into triangles or squares if preferred.
07 -
Heat an iron tawa (griddle) over medium-high heat until hot. Place a rolled paratha on the hot surface and cook for about 30 seconds. Spread ½ to ¾ teaspoon of oil around the edges and cook for another 30 seconds. Flip the paratha, add another ¼ teaspoon of oil on top, and gently press with a spatula, especially at the edges. Cook until brown spots appear and the paratha puffs up. Be generous with oil for crispy results.
08 -
Place cooked parathas on a serving plate. Optionally, you can spread a small amount of butter on top before serving.
# Notes:
01 -
The dough can be prepared in a stand mixer like Nutril Mill Artiste or kneaded by hand.
02 -
Avoid overfilling the parathas as the filling might ooze out during rolling.
03 -
For beginners, prepare all rolled parathas before cooking. As you gain experience, you can roll and cook simultaneously.
04 -
Make sure to press the edges of the paratha while cooking to ensure they cook thoroughly.