Broccoli Paneer (Cheese) Paratha

Well, what’s for dinner is on everyone’s mind almost everyday……..???
I opened the fridge and found that there was only a lonely medium sized Broccoli and Cheese (Paneer) – with ofcourse the usual potatoes, onions and tomatoes floating around 
Well it was “that” week where the usual stock of veggies had to be bought!!!   So I decided to experiment making parathas out of the Broccoli and Paneer!!!!
Thankfully the critics in the house loved it and turned out to be an awesome dinner!!!!
I would love to share this recipe as the combination of Broccoli and Paneer beats all other parathas hollow!!!!

Broccoli is a vegetable that belongs to the cabbage family.  
It is high in Vitamin C, very nutritious and has anti-cancerous properties.  
In order to preserve the nutrients and the benefits of this vegetable, it is recommended to steam or stir fry the vegetable rather than cooking it.

Paratha is unleavened flat bread made generally with dough and ghee.  This is prepared plain or stuffed with an exotic filling and can be eaten with raita or pickle as an accompaniment.  It is a very traditional popular breakfast dish in the north of India eaten with just a dollop of yoghurt too!!  My preference is to use oil instead of  ghee – parathas can be made to suit the individual’s taste in terms of the filling, shape and size!

Ingredients to make 20 parathas

For the Dough

2-3  Cups of wheat or wholemeal Flour
1 Cup of Warm Water (approximate – add just enough to mix into a soft dough)
1 Tsp Salt
Oil (for shallow frying)

For the filling

3 Cups of Broccoli florets (finely chopped)
1 Small onion (finely chopped)
1 Pod Garlic (Optional – finely chopped)
2 Ladles of Crumbled Paneer*(Paneer can be purchased in the Indian Super markets)
1 Tsp Red chilli powder
A Pinch of Turmeric Powder
1 Tsp Garamasala
1 Tsp Salt
2 Tbs Oil (to fry the above)

Preparation of the filling

Heat the 2 tablespoons of oil in the pan, add the turmeric, chopped onion and garlic
Saute for a few minutes till the onion is glassy and soft
Stir through the  finely chopped broccoli , the red chilli powder, garamasala and salt
Cover the pan with a lid for about 4-5 minutes on a medium flame until it is soft and cooked
Mix the crumbled paneer into the broccoli mix and keep aside

Broccoli and Paneer Filling

Broccoli and Paneer Filling

Preparation of the Dough

Mix the flour, salt and the filling
Add the warm water little by little and knead the mixture to make a firm but soft dough
Divide the paratha mix into medium sized balls

Broccoli and Cheese Paratha

Broccoli Paneer (Cheese) Paratha


Preparation of the Parathas

Roll out the individual fist size dough to 5-6 centimeters in diameter
Place a small ball sized filling in the centre of the dough
Close the filling by bringing the dough from all sides to the centre.Roll it out very gently to about 10 centimetres in diameter to a circular or a desired shape

To roll out the parathas so the filling does not ooze out the dough used for each paratha should at least the size of a medium sized lemon. Roll out to 5 centimetres in diamter. Place the teaspoon of filling right in the centre and bring it together, closing the filling thoroughly. Flatten it and dab it on some flour and gently run the rolling pin on it dabbing the paratha on some flour from time to time!

In a flat pan add a drop of oil and gently slide the Paratha ensuring that it is cooked on a medium flame
When the bottom side of the Paratha is golden brown, turn it with a flat ladle to the other side
Add half a teaspoon of oil around the Paratha
The Paratha is done when the other side turns golden brown as well

Note:  The other method is to mix the flour and the filling to make the parathas.
Home Made *Paneer also tastes great.  My preference is to purchase ready made paneer which is available in wonderful packaging at the super markets.
It is very handy to access it from the fridge – if not dishes made out of paneer have to be planned ahead!! Awesome to serve with any pickle!

 

Comments

  1. Shylaja Rao says:

    Ok!! I tried it and it is the best batch of parathas I have made yet 🙂 Thanks for the tip of mixing filling with the dough, Shobha Krishnan! It works really well. I kneaded the dough for a full 2 minutes – let it sit for about 30 minutes and then kneaded again for a full 5-6 minutes. Also, I used whole wheat pastry flour – my favorite kind of flour to make soft parathas.

     
  2. Wonderful shyla appreciate your feedback!

    Yes Parathas never fail when you mix the dough with the filling – it is good for starters like I mentioned to Mousumi but when you master that you will soon find that stuffing the parathas with the filling tastes even better!! Isnt the broccoli and paneer combo one of the best tasting parathas?

    Love the flour that you used!

     

Speak Your Mind

*