For Dough - In a deep bowl, take wheat flour, oil, salt. Mix it.
Add sufficient water and knead it into a soft dough. Cover and keep aside for 30 minutes.
For Stuffing – Blend garlic, green chilies, grated ginger into a fine paste.
Wash and blanch Broccoli florets in a hot water containing turmeric and salt. Drain off the water completely.
Run through a food processor or mince it using a mixer. Don’t make a paste.
In a wok or nonstick pan heat oil. Add cumin seeds. Let it splutter.
Add finely chopped onion. Cook till translucent.
Add prepared green paste. Cook till raw aroma goes away.
Add turmeric powder, garam masala, salt. Stir for few seconds.
Add lemon juice. Mix well.
Add minced broccoli florets. Mix well till mixture combined well with the masala.
Add grated potato. Mix well. Sauté for a few seconds.
Assembling - Divide dough into 8-9 equal parts. Shape them into a smooth ball.
Dust rolling board with some wheat flour. Roll dough ball into a small 4-inch circle.
Fill with 1 1/2 tablespoon broccoli-potato stuffing. Pinch edges together forming a ball.
Flatten and gently roll it into a thin paratha or circle about (6-7” diameter).
Heat nonstick pan or griddle, place paratha on it. Let it cook till bubbles appear on the top. Cook on medium-low flame.
Flip it over and let it cook for few seconds. Apply some ghee.
Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides and paratha is cooked well. Press in between with the help of spatula for even cooking.
Once cooked properly transfer it on a plate.
Serve hot with curd, pickle or any subji or curry.
