5 Easy Steps To Make Shilpa Shetty's Broccoli And Cauliflower Parathas

Shilpa Shetty's broccoli and cauliflower paratha is a nutritious flatbread made from whole wheat flour filled with a spiced mixture of grated broccoli and cauliflower. The filling is prepared with cumin, mustard seeds, turmeric, garam masala, red chili powder, and amchur. The parathas are cooked on a griddle until golden brown and served hot with yogurt or pickle.

Shilpa Shetty's broccoli and cauliflower paratha is a healthy and flavorful Indian flatbread. The dough is made from whole wheat flour, salt, and ghee, kneaded with water until smooth. The filling consists of finely grated broccoli and cauliflower cooked with cumin, mustard seeds, and spices like turmeric, garam masala, red chili powder, and amchur. The dough balls are rolled out, filled with the vegetable mixture, and cooked on a griddle until golden brown. The parathas are served hot with yogurt, pickle, or a side of your choice, making a nutritious and delicious meal.

Ingredients:

For the Dough:

2 cups whole wheat flour
1/2 teaspoon salt
1 tablespoon ghee or oil
Water, as needed

For the Filling:

1 cup finely grated broccoli florets
1 cup finely grated cauliflower florets
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon ghee or oil
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon amchur (dried mango powder)
Salt, to taste
Fresh coriander leaves, finely chopped (optional)
1-2 green chilies, finely chopped (optional, for extra heat)

Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine the whole wheat flour and salt.
Add ghee or oil and mix well until the mixture resembles coarse crumbs.
Gradually add water and knead to form a soft, smooth dough. Cover with a damp cloth and let it rest for 15-20 minutes.

2. Prepare the Filling:

Heat ghee or oil in a pan over medium heat. Add cumin seeds and mustard seeds. Saut until they start to splutter.
Add the finely grated broccoli and cauliflower. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and any excess moisture evaporates.
Add turmeric powder, garam masala, red chili powder, amchur, and salt. Mix well and cook for another 2-3 minutes. If using, add chopped coriander leaves and green chilies. Stir well and set aside to cool.

3. Assemble the Parathas:

Divide the dough into small balls (about the size of a golf ball).
Roll out each ball into a small circle using a rolling pin, dusting with flour as needed.
Place a spoonful of the prepared filling in the center of the circle. Bring the edges of the dough together to cover the filling and pinch to seal.
Gently flatten the filled dough ball with your fingers or rolling pin to form a paratha, being careful not to let the filling spill out.

4. Cook the Parathas:

Heat a tava or griddle over medium heat.
Place the paratha on the hot griddle and cook for about 1-2 minutes or until small bubbles start to form.
Flip the paratha and cook the other side for 1-2 minutes. Apply a little ghee or oil on both sides and cook until golden brown and crisp.
Remove from the griddle and keep warm in a covered container.

5. Serve: