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Preparation Time : 20
Cook Time : 20
Total Time : 40
3 Cup whole wheat flour
2 tsp oil
1.5 Cup boiled moong dal (not watery it should be thick)
water to knead if required
2.5 cup brocooli
1.5 cup cauliflower
1 tsp amchur
2 Tsp coriander powder
1 tsp red chili powder
1 tsp carom seeds (cumin seeds also can be used)
1 medium side onion
1 Tblsp oil
2 Green chili chopped
A handful Green coriander chopped
1 Tsp ginger grated
2 Cloves freshly grated
Salt as per taste
First of all boil 3/4 cup moong dal with 1.5 cup of water. One whistle is enough to cook Dal. Let the pressure cooker release the pressure. If extra water is there just take it out in seperate bowl. We will use it if required.
Take all ingredients listed under dough and make a soft dough. Keep it aside till we make stuffing.
Clean and wash broccoli and cauliflower. Grate it. You can also use food processor to grate.
Heat oil in a pan and add carom seeds. Once they splutter add chopped green chili, ginger, garlic and onion.
Cook until onion turns it color to golden. Now add amchur (mango powder), coriander powder, red chili powder, and chopped coriander. Mix well.
Finally add grated broccoli and cauliflower mixture. Cook it for 5-6 minutes. It will becomes soft and all the water will dry up. Adjust salt as per taste.
After 5-6 minutes switch off the flame and let it cool down for few minutes.
Divide the dough and mixture in equal portions.
Roll one dough ball into a 3” circle. Place broccoli mixture and seal the dough ball carefully.
Press gently from both sides and roll it up to 6-7 ” big paratha. Roll gently, the stuffing may come out but don’t worry. Just seal and go on rolling.
Heat a griddle on medium flame and place this rolled paratha. Flip it on another side when you see little puffed up.
Apply some oil and cook from both sides till golden brown.
Broccoli Dal Paratha is ready to serve with raita or simple curd.
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