Broccoli Parathas

 I had a few left over broccoli florets from the previous day's lunch or dinner...I just can't remember! The advantage of pretending to be age related factors and years shy of 45 :)

So, those florets(processed finely in the food processor), along with the same quantity of grated carrots,finely chopped onions, finely chopped green chillies went into a tbsp of oil in which a tsp of mustard and cumin seeds were spluttering. Added a tsp of carrom seeds(ajwain), half a tsp of coriander seeds and tossed them all about. As they fry and toast, add in a bit of turmeric,chilly powder,amchur powder(dry mango powder), salt and finely chopped mint/cilantro.

During this time, do check for seasoning. Add or reduce accordingly. This mix when cooled is scooped and stuffed into individual lemon sized balls of the paratha/roti dough. Flatten them out and fry them over the griddle/tawa.

These are to be laden with ghee as they cook on each side. But I haven't done so, for every third paratha I added a little oil on the roti or the tawa. The choice is yours.

I have just opened the paratha to show you the stuffing here.

 Served with a nice raitha(onions,grated carrots,tomatoes and a few pomegranate seeds) made by the husband and home made mango pickle which will be updated shortly and very similar to the carrot pickle(written in an earlier post-PICKLING LIKE MOM)

Please refrain from adding too much oil/ghee which is the stereotypical paratha.

 Think of ME-Meaningfully Evolved :) in matters of health. Of course I am neither a size zero nor as voluptuous as the porn Goddess of the kitchen(Nigella Lawson!) but I try to eat healthy as often as I can :) and try out all kinds of fresh ingredients.
 I do avoid canned food or ready made "thaw and microwave" kind of food,unless an emergency arises. I love to hear the crunch in my veggies,see and compare the colours of all kinds of fruits and smell the aroma of fresh cooked food in the kitchen. I like my fingerprints all over the kitchen!