Stuffed Broccoli-Palak Parathas | Broccoli and spinach stuffed flatbread | Iron Rich Recipes

While on the lookout for Iron Rich Recipes, I found that two of my
kids favourite ingredients - Broccoli and Spinach - contained Iron in good quantities.
While a stir fry was the first thought on how to combine these two, Parathas (or Stuffed flatbread) was a better
option coz that meant I would have a new Lunchbox dish and Breakfast as well. I made only a couple in
the rushed mornings, and the pics are just before they were packed off. Serve
it with vegan / eggless coleslaw or just a salad, it makes for a complete meal.
 Off to the recipe filed under BM's Iron Rich dishes after yesterday's Sugarfree Dates and Anjeer Halwa.

Similar Parathas you can check out on this blog:

• Palak Paneer Paratha
• Alu Paratha
• Paneer Mooli Wholegrain Paratha
• Spring Onion Parathas
• Carrot-Dill Paratha

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Prep time : 20 mins | Cook time : 15 mins | Makes : 4 Parathas

Ingredients:

• Wholewheat flour - ½ cup
• Besan / Roasted gramflour - 1 TBSP
• Broccoli - 2 medium florets
• Spinach - about 10- 15 medium leaves
• Salt - to taste
• Turmeric powder - ½ tsp
• Ajwain / Carrom Seeds - ½ tsp
• Jeera powder - ½ tsp
• Chilli powder - ½ TBSP
• Minced ginger - ½ tsp
• Chopped coriander - 2 tsp
• Minced chillies - 1 (optional)
• Warm water - to make the dough
• Oil - to pan fry the Parathas

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Method:

1. In a large bowl, add flours, salt. Mix well. Add 2 tablespoon of oil and
   make a medium soft dough adding warm water little by little. Cover and rest for
   10 mins. 
2. Wash and pat dry the veggies. In another bowl, grate the broccoli
   and add the shredded spinach. Add a pinch of salt and leave for 2-3 mins.
   Squeeze out the water if any. Now add the spices, coriander and very little
   salt and a teaspoon of oil and make a stuffing . Mix well.  (If making for
   adults, skip the salt and add a teaspoon of mango pickle to the stuffing : it tastes
   awesome).
3. Pinch out a small roundel of the dough. Roll into a small disc.
   Add a teaspoon or two of the filling, and close the filling from all sides. 
4. Now gently roll again to a largish disc of medium thickness. 
5. Place on a moderately hot tava/ skillet. Now flip once some brown
   spots are seen. 
6. Drizzle oil and cook on medium heat on both sides.
7. Repeat till all the dough is exhausted. You should get about 4-5
   medium sized parathas.
8. Serve with Tomato Pachadi or any Pineapple Raitha