Ingredients: cup Whole Wheat Flour, teaspoon Salt, - as required, cup Gram flour (besan), cup Broccoli - florets blitzed into small pieces, cup Dill leaves - chopped, Red Bell pepper (Capsicum) - chopped, Onion - chopped, inch Ginger - chopped, cloves Garlic - chopped, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), - to taste, Oil, Vegetarian diet
Instructions: We begin making the High Protein Broccoli and Dill Stuffed Paratha Recipe by mixing for the dough, add all the ingredients and add water slowly and knead it into a firm and non-sticky dough. Keep it aside covered.Now to make the stuffing, heat a sauce pan, crackle the cumin seeds and asafetida. Add in the chopped vegetables and saute till it is cooked.In a separate bowl add the red chilli powder, salt Besan flour and water, mix well, keep it aside. Then add it to the sautéing vegetables.Mix well and cook till it is cooked. Check for seasoning and saute well. Leave it to cool down.Now to begin making the paratha, keep some flour aside for dusting. Divide the dough into large lemon side balls.Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle.Now add the Broccoli and Bell peppers Mixture, add about a tablespoon in the center. Close the paratha by folding it from all the side like a dumpling and seal it properly and flatten it. Take care, the filling can ooze out if the dough is rolled out too thin.Now to cook the Protein Broccoli and Dill Paratha, first preheat the skillet on medium heat. Place the rolled paratha on top and allow it to cook on one side. After about 10 to 15 seconds, flip the paratha.At this stage, smear some oil or ghee to cook the paratha. Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides.Proceed the same way with the remaining dough portions and serve the parathas hot.Serve the High Protein Broccoli and Dill Stuffed Paratha Recipe as a Lunch meal for your kids lunch box or have it during lunch on Sunday.