Ingredients

• wheat flour - 1 cup
• all-purpose flour (maida) - 1 cup
• vegetable oil - 2 tbsp
• broccoli - 1 cup, grated
• paneer - 1/2 cup, grated
• green chili - 1 tsp, minced
• basil - 2 tsp, chopped
• oil to shallow fry parathas
• water to mix
• salt to taste

How to Make Broccoli Paneer and Basil Paratha

• Mix wheat flour, all-purpose flour and salt together.
• Rub in the oil. Add enough water and knead well to make soft, smooth dough.
• Keep covered for one hour.
• Mix together all the ingredients from broccoli to salt together.
• Divide into 6 parts.
• Divide the dough into 12 parts.
• Roll out each ball into a disc with about 10 cm diameter.
• Spread one part of broccoli filling on one disc, leaving a thin margin all round.
• Moisten the edge of the disc with water and cover with another disc.
• Press all around the edge to seal.
• Use all the discs and filling thus.
• Lightly roll the stuffed discs to seal well.
• Heat a griddle and cook the parathas on both sides with oil or ghee, till golden brown.
• Serve hot with mixed vegetable raitha.