Broccoli Stem Parantha 

Broccoli Stem Parantha

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 🙂 )

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Potato Parantha (Indian Flat bread stuffed with spicy potato filling)

Stuffed Potato (Aloo) Parantha

Now, this is another form of carbohydrates that we Indians just love to have. One can safely assume that Parantha is prepared/eaten in every Indian household. Aloo Parantha is one such variation to the simple Parantha, and comes with a spiced-up potato filling. For all my friends/readers, Aloo is the Hindi term for Potato. North of India is famous for churning out a lot of such variations of Parantha – Aloo Parantha, Gobhi (Cauliflower) Parantha, Palak (Spinach) Parantha, Paneer (Cottage Cheese) Parantha, Muli (Radish) Parantha, and so on.

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Stuffed Broccoli Parantha (Indian Flat bread with stuffed broccoli)

Stuffed Broccoli Parantha

Broccoli is a very healthy vegetable and one that is full of nutrition. But broccoli is still trying to find its place in Indian kitchen due to its different taste and a slightly pungent smell. Most of us (Indians) seem to be oblivious to the place of Broccoli in our modern diet. Broccoli is rich in many essential vitamins and minerals, and is also very low in calories. It is a great source of vitamins (B1, B2, B3, B6), Iron, Magnesium, Potassium, Zinc in addition to fiber, folate, and lutein.

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