Carrot-Broccoli Stuffed Paratha

I know… I know…

Ever since my dear friend Tanu called me ‘Paratha Queen’, I haven’t posted any :P But recently while exploring this space through recipe-index, had a glimpse of all stuffed parathas I have posted before… And that temptation :) It made me try a new stuffing again…

Well, there is another reason as well.. Didn’t I tell you about my local foodie group? We (admins) thought of running a weekly series theme based) on that group and I thought I should contribute on the 1st day itself… ;)

So, considering both the situations, I decided to use those “Idle” sitting carrots and broccoli head for a new creation! And see… this is what I did! Ohhh yes… I served it with masoor dal tadka, yogurt and pickle! And it was one of the best stuffed parathas I have made (and had).

INGREDIENTS:

3-4 Carrots
1 Broccoli Head, medium
1 tsp Cajun Seasoning
Salt, to taste
1 tsp Amchoor
1/2 tsp Chilly Powder
1-2 tbsp Olive Oil

For Dough–

2 cups Wheat Flour
Salt, to taste
2-3 tsp Oil
water, as required

STEPS TO FOLLOW:

1. Mix flour, salt and oil in a bowl.
2. Add water gradually as needed and knead a soft dough.
3. Cover with a damp cloth and let it rest for minimum half hour.
4. Wash and trim broccoli and carrots. Grate both of those in a bowl.
5. Heat oil in a pan and add grated mixture along with all the spices.
6. Cook it uncovered for a couple of mins.
7. Transfer it to a bowl and let it cool down completely.
8. Divide the dough and stuffing both into 10-12 equal portions.
9. Roll a dough ball and put one portion of stuffing in center. Cover like how we do for kachori and roll it out again.
10. Use wheat flour as dusting to roll out smoothly.
11. Heat a griddle on medium flame and roast these parathas using ghee (be generous with it for richer version).
12. Serve hot!!!

SJ’s NOTE:

Adjust the spice amount to your taste. I prefer mild to medium.