Broccoli is a very nutritional vegetables, full of many essential vitamins, minerals and low in calories. However today I have used the stems (Danthal in hindi) of Broccoli, which generally goes in the bin, to make Broccoli Stem Parantha. I am sure my previous dishes using Broccoli (Broccoli Parantha, and Broccoli Kofta Curry) would have at least made clear its rich nutritional value. Apart from these 2 recipes, I also make a Broccoli dry curry on a regular basis in my home ( I will post the recipe soon 🙂 )
I would like to be honest to admit that my Broccoli Stem (stalk) Parantha recipe is inspired from Hema, a member of my food group. She had made parantha with cauliflower stem; I liked the idea, and with some changes have managed to make Broccoli stem’s parantha. I really like the idea to use the stem (there by the nutrients) instead of throwing it in the bin.
So hopefully all of you will stop throwing Broccoli stems in the bin from now on, and use them to make this healthy, nutritious and tasty Broccoli Stem Parantha !
The ingredients for making the Dough for the Broccoli Stem Parantha are :
- Whole wheat flour : 1 cup
- Salt : to taste
- Oil : ¼ tsp
The ingredients for making the Stuffing for the Broccoli Stem Parantha are :
- Broccoli stems (Danthal) : 1 ¼ cup (grated and packed)
- Green Chilli : 1 (finely chopped)
- Ginger : 1/4 tsp (finely chopped)
- Red Chilli Powder : 1/2 tsp
- Turmeric Powder : 1/4 tsp
- Dried Mango Powder (Amchur) : 1/4 tsp
- Dried Pomegranate Powder (Anardana powder) : 1/4 tsp
- Chat Masala : 1/4 tsp
- Cumin seeds (Jeera) : 1/2 tsp
- Salt : to taste
- Oil or Clarified butter (ghee) : for cooking
Method for making the Dough :
Mix all the ingredients (for making dough) and knead a soft, smooth dough by using required amount of water; cover it and keep it aside.
Method for making the Stuffing :
Wash the Broccoli stems, peel the outer covering of each stem with a knife and, then grate it with a grater. Take the grated stems in a bowl, mix some salt, and keep it aside for 5 minutes. Then squeeze out the excess water from the grated stem by pressing it between the hands.
Heat 1/4 tsp oil, and temper with cumin seeds; then add green chilli, ginger and sauté for few seconds. Then add the grated stem, salt, red chili powder, turmeric powder, dried mango powder, dried pomegranate powder and sauté the mixture till all the water gets evaporated. Switch off the flame, add chat masala powder, mix well and allow the stuffing to cool down.
Method for making the Parantha :
Take out a lemon size ball from the dough, and roll it out in a small circle. Now put 1 Tbsp stuffing in the centre of this rolled out dough. Bring all the edges together, seal them tightly in the centre and press down gently.
Apply some whole wheat flour on this stuffed dough ball, and gently roll the stuffed dough with a rolling pin. Roll it into a normal size parantha; dust with more flour if required.
Heat a skillet / griddle (tawa) and place the rolled out raw parantha on it. When the colour of the parantha changes, flip it over and spread oil / ghee evenly on it. Shallow fry both the sides with oil / ghee; cook well until brown spots appear on both the sides.
Use the remaining dough and stuffing to make more paranthas. Your healthy, delicious Broccoli Stem Parantha is ready to be served ! You will get 3-4 paranthas with this recipe.
I have enjoyed this parantha with Bell Pepper Chutney but feel free to serve it with yogurt, pickle or simply with tea / coffee.
Insider Tips / Finer Points :
- You can also use Cauliflower stems to make Cauliflower Stem Parantha.
- You may adjust the spices according to your taste buds.
- You may also do some variations by adding your choice of spices like roasted cumin powder, coriander leaves etc.