Thursday, May 1, 2008

Broccoli Parantha with Raita

This is a healthy recipe for children and adults alike. It demands a bit of preparation in advance, otherwise it is easy.

shown in the picture here is nothing but stirred yoghurt with some salt (kala namak) and roasted cumin powder (bhuna jeera). You can add chopped coriander leaves and fresh or dried mint leaves to it. Or make any of the endless variants you like.

Broccoli Parantha:
Atta (chapati flour),
1/2 Broccoli cut into small pieces, or left over broccoli sabzi (vegetable) from the day before(or even better broccoli soup),
salt and Spices for the dough (e.g. ajwain, salt, chilli, dhania powder, fennel seed powder, etc.),
1 tsp. lemon/lime juice.


2-3 large Boiled potatoes (boiled with skin and peeled-can be done a day before and kept in the fridge),
Spices for the filling (e.g., chilli, 1/2" ginger-grated, dhania powder, fennel seed powder, kala namak /black salt),
Coriander leaves (cilantro),
Mustard oil for frying/baking (very healthy - rich in unsaturated fatty acids, especially omega 3 fatty acids).

1. Either use the leftover broccoli sabzi from the day before, or steam half a broccoli in half a cup of water till tender but still fresh green. Add lemon juice and puree it with a (hand-) mixer.
2. Knead a soft dough with the broccoli, salt and spices as per desire.
3. Mash potatoes with salt and spices. Add coriander leaves.
4. Roll out paranthas with the potato filling. Here is one link if you want to know how.
5. Fry them in mustard oil on a cast iron tawa (griddle).
6. Serve with Raita.

1. Wash the cooked Broccoli with cold water to prevent it from cooking further and loosing its fresh green colour.
2. Cook potatoes in the skin (healthier) a day before. Can be done for the broccoli as well, just add some fresh lime/lemon juice to it. Store in the fridge.

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