Broccoli & Potato Paratha

Ingredients:

• 4 small potatoes, boiled-peeled-lightly mashed
• 2 cups grated broccoli florets
• 1/4 cup minced green onions
• 3 to 4 green chilies, chopped
• 1/2 tsp cumin seeds
• 1/2 tsp carom seeds
• 1 tsp garam masala
• 1/2 tsp minced garlic
• 1/2 tsp salt + black pepper
• 1.5 cups whole wheat flour
• 1/2 cup warm water
• some flax seed/almond/ghee for oiling

Directions:

1. Add everything except for whole wheat flour and warm water, in a large non-reactive bowl. Mix well and taste for seasonings.
2. Sprinkle in whole wheat flour and gradually add warm water to the mix until it binds into a soft dough. Knead for 5 minutes and allow dough to rest for 5 more minutes.
3. Heat an iron skillet on medium.
4. Divide dough into equal portions, roughly the size of a golf ball. Roll between palms and apply gentle pressure till the balls are smoothly rounded. Make as many to keep ready for rolling out.
5. Flour surface and rolling pin. Flour the dough ball as well.
6. Roll dough ball into 6 inch circles or as thin as possible without tearing. If the dough begins sticking on surface and rolling pin, lightly dust with some whole wheat flour on both sides.
7. Place paratha on hot skillet for a few seconds before flipping over. At this point, some brown spots would begin appearing. Brush on some flax seed/almond oil and flip it over again. Using a spatula, lightly apply pressure to the puffed ares all around.
8. Flip again and lightly apply pressure making sure paratha is golden brown on both sides.
9. Serve hot with fresh yogurt, hot pickles and a pot of spiced ginger tea. Totally yum, guaranteed 😀