Broccoli Stuffed Parathas

Stuffed parathas are very healthy and balanced when served with curd and pickle. My favorite stuffings are cauliflower and potatoes. We can also add other grated vegetables like radishes, carrots, etc. I started making these broccoli parathas to sneak this healthy vegetable into the kids' diet.  For the kids, I usually cut them into wedges and serve them with curd or ketchup. My favorite side dish for these kinds of parathas are any tomato-based sides like chutneys. I have served them here with tomato gotsu for favorite side dish for pretty much everything ranging from pongal, upma, dosas, to idlis.  Try these parathas with tomato chutney or tomato pickle, you will never go back to just pickle and curd again :)

Ingredients:
For the  Stuffing:
1. Grated broccoli,1 cup.
2. Cumin  seeds, 1/2 teaspoon.
3. Chili powder or sambar powder, 1/2 teaspoon or more depending upon preferred spice level.
4. Ginger-garlic paste, 1 teaspoon (optional).
5. Turmeric powder, 1/4 teaspoon.
6. Salt, as per taste.
7. Asafetida, a pinch.

For the dough:
1. Whole wheat flour, 1-1/2 cups.
2. Salt, 1/4 teaspoon.
3. Warm water, for mixing the dough.
4. Oil, around a tablespoon.

Preparation:
To prepare the dough, mix the salt and the flour first and then add the water slowly  to start creating the dough. Once a sticky ball is formed, add the oil and knead it into a pliable dough. Knead for 10 more minutes and cover with a moist cloth and let it rest for half an hour.

Heat a pan with a tablespoon of oil.  Once the oil is hot enough, add the cumin seeds and fry for a few seconds.  Now add the broccoli along with the rest of the ingredients and saute or cook closed under low-to-medium flame for around 10 minutes until the broccoli is cooked. Let it completely cool before using this mixture for the parathas.

To make the rotis, take a ball of the dough (probably around the size of a big lemon) and flatten into a thick circle using the palm. Add a tablespoon of the broccoli mixture right in the center and close the dough around the mixture.  Flatten it gently and roll it into parathas.  These parathas are a little thicker and it is okay if a little bit of the stuffing oozes out. Heat a pan and rub with an oil-soaked rag or a cut onion. Place the paratha on the pan and let it cook for 30 seconds on one side. Flip the parathas to the other side and let it cook for 30 more seconds. Flip the paratha for a few more seconds until it is cooked evenly. Serve with pickle and curd.