Ingredients

• 500 gm. (3 ½ to 4 cups) chapatti flour. You can replace 1/3rd with either corn/maze flour or gram flour/besan, as shown in pictures. Keep a little aside on a plate, to use for dusting.

• 1 or 2 green chillies or flaked chillies to taste

• 1 medium sized Broccoli head

• A small piece of ginger

• 1 tsp. ajwain or carom seeds

• 1-2 tbsp. oil

• 1 tsp. salt, adjust to taste

• 320 ml. water approximately. Add a little more or a little less, until you get a soft dough

• Oil for pan frying

• Note: Other spices of choice can be added to the dough, but I prefer it simple.

Instructions

1. Place broken up broccoli florets, stalks and ginger in a food processor and chop finely. No large bits should remain.

2. Making dough:

3. Place flour, salt, ajwain, chillies, processed broccoli and 2 tbsp. oil in a large bowl. Add enough water, bit by bit as you mix, and make a firm?ish dough. If you are new at making parathas, it is better to have firm dough, which is easier to control while rolling out. Experienced cooks prefer a little softer dough, which makes softer parathas. Knead well for a couple of minutes. Leave aside for 15-30 minutes.

4. Knead briefly again.

5. Rolling out parathas:

6. Break dough into approximately 10 portions. Make smooth balls with a little of the dusting flour.

7. Place griddle/tava on hob and let it heat to medium hot. If you sprinkle some water on it, it should hiss and make a few water pearls.

8. Dust the dough ball with flour on both sides and roll out gently, to approximately 20 cm. in size, dusting in between on both sides.

9. Cooking the parathas:

10. Place the paratha on the heated tava or griddle.

11. Turn it over when it changes colour slightly, you can see a few blisters on the under surface.

12. Turn it over.

13. Brush oil on both surfaces, using a long handled spoon or ladle.

14. Press gently all over, using a flat spatula. This helps to make it crisp. Cook until nicely browned and crisp on both sides. It is important that you cook the paratha on medium heat and not cook it too fast. Otherwise, the broccoli may not cook properly and your paratha will not be crisp.

15. Serve hot with a knob of butter, pickles of choice and natural yoghurt or a glass of cool Lassi 1 or Lassi 2 or Lassi 3.

Notes

• Control heating so your parath does not cook too fast. It should be cooked on medium until it is crisp.