In a recent survey of more than 5,000 Americans conducted by Green Giant, consumers rated broccoli as their favorite vegetable. Even surpassing carrots and corn.
Not only is broccoli notorious for its nutrient-dense makeup and vibrant green color, but participants who picked broccoli as their favorite vegetable in the survey said that “taste” was a top factor in making their selection.
You already know that broccoli belongs in a healthful, plant-based diet, but this cruciferous vegetable can provide an even bigger wellness boost if we prepare it a certain way. Steamed beats boiled -big time!
Here, I am sharing a wonderful recipe, where broccoli is incorporated as a stuffing. No direct cooking of broccoli is involved.
- 2 cups Multigrain flour
- A pinch of Hing (Asafetida)
- 1 tsp. Flaxseed Meal
- 1 tsp. Salt
- 1 medium-size Broccoli HeadÂ
- 4 medium-size Boiled Potatoes
- 1 medium Green Chili
- 1/2 tsp. Red Chili Powder
- 1/4 tsp. Garam Masala
- 1/2 to 3/4 tsp. Salt
- Ghee/Olive Oil to cook paratha
Prepare the multigrain flour dough with the flex seed meal, hing, salt, and water... Cover and keep aside..
Now, separate the florets of the broccoli head and wash them properly...
Once the water gets drained, grate the florets...mix it with the boiled potatoes and spices..
Combine the broccoli-potato mixture and adjust the spices...
Gently stuff and roll a broccoli paratha..
Cook it on medium-low heat from both sides...
Well done broccoli paratha 🥦
The upside of broccoli paratha 🥦
Served it with crunchy grated cucumber raita (savory yogurt) 😊
Note: Make sure the broccoli florets are dry enough and then grate. Again, add salt to the broccoli-potato stuffing right before you start making paratha otherwise the mixture may turn runny or loose. Broccoli Paratha makes a great breakfast/ brunch recipe. Remember broccoli is an excellent source of plant protein.
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Ingredients
- 2 cups Multigrain flour
- A pinch of Hing (Asafetida)
- 1 tsp. Flaxseed Meal
- 1 tsp. Salt
- 1 medium-size Broccoli Head
- 4 medium-size Boiled Potatoes
- 1 medium Green Chili
- 1/2 tsp. Red Chili Powder
- 1/4 tsp. Garam Masala
- 1/2 to 3/4 tsp. Salt
- Ghee/Olive Oil to cook paratha
Instructions
Prepare the multigrain flour dough with the flex seed meal, hing, salt, and water... Cover and keep aside..
Now, separate the florets of the broccoli head and wash them properly...
Once the water gets drained, grate the florets...mix it with the boiled potatoes and spices..
Combine the broccoli-potato mixture and adjust the spices...
Gently stuff and roll a broccoli paratha..
Cook it on medium-low heat from both sides...
Well done broccoli paratha 🥦
Served it with crunchy grated cucumber raita (savory yogurt) 😊
Notes
Make sure the broccoli florets are dry enough and then grate. Again, add salt to the broccoli-potato stuffing right before you start making paratha otherwise the mixture may turn runny or loose. Broccoli Paratha makes a great breakfast/ brunch recipe. Remember broccoli is an excellent source of plant protein.
