### TranslatedIngredients: 500 grams Broccoli,1 Onion,1 tablespoon Coriander Powder (Dhania),Salt - as per taste,1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Sunflower Oil,2 cups Whole Wheat Flour,Salt - to taste,Water - as required,Sunflower Oil - or ghee for frying paratha ### PrepTimeInMins: 30 ### CookTimeInMins: 30 ### TotalTimeInMins: 60 ### Servings: 3 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Broccoli Paratha recipe, mix wheat flour, salt and water to form a soft non sticky dough, cover and let it rest for at least 30 minutesCut broccoli into small pieces and put them in hot water for 5 minutes.Remove and pat dry the florets. Grate the broccoli florets and keep them aside. If you are using a blender, use small jar. Add small quantity of florets and pulse grind. Don't grind too much as broccoli loses water. In a heavy pan, add oil and fry onions. Add grated broccoli and fry for 3 to 4 minutes. Broccoli cooks very fast. So keep stirring continuously so that it does not stick to the pan. After broccoli mixture is dry and is well cooked, add salt, red chilli, coriander powder, jeera powder, garam masala and mix well. Cool the mixture completely before making the parathas.In the mean while, knead the wheat dough well, make equal size balls. Flaten the dough ball with hand and thin out the edges. Make a cup and put the broccoli stuffing in the middle, close the edges.Donot pinch off the excess dough. Instead fold it and seal the stuffed dough with it.Dust the ball with flour and roll gently. Do not apply much pressure. Place the rolled paratha on a hot tawa and cook till brown spots appear. Apply oil, cook from both the sides and they are ready to eat.Serve Broccoli Paratha along with Dhaniya Pudina Chutney and Boondi Raita for your weekday meal.