My 3 year old has
stopped touching veggies since the last couple of months. I am able to get some
into his mouth if they are disguised. The kids love paratha so I usually blend
leftover veggies and knead the flour in that to make regular parathas but since the sabji from yesterday
was quite spicy, I figured I'd just prepare from scratch and use brussell
sprouts and brocolli.
My sister in law
recently was visiting from india and taught me how to make lachha
(layered) parathas. It's such an easy process that even I can make these super
fast!
Ingredients:
15 brussell sprouts
10-15 brocolli florets
4 cups whole wheat flour
2 tbsp flax seed flour
1 tsp salt
1/2 cup plain yogurt
water to knead the flour
Procedure:
Wash the brussell
sprouts and brocolli florets and cook them in a pressure cooker with 3/4 cups
of water. After 3-4 whistles, remove the cooker from the flame and once the
pressure has subsided, open the cooker and allow the contents to cool.
Blend this into fine
puree with a hand mixer. In a large mixing bowl add flour, flax seed flour,
salt and mix. Add the pureed veggies and the yogurt and knead till the dough is
soft. You can use a little water if needed. Then divide the dough into ~ 10 -12
round balls and keep them covered to prevent drying.
Take
1 ball, flatten it and roll it in flour.
With
a rolling pin (belan) make a roti.
Spread
Ghee or olive oil .
Sprinkle
dry flour all over the ghee.
Using
the edge of a spoon make a cut from center to edge.
It
will look like this.
Start
rolling it into a cone.
This
is how it will look.
Dip
both ends into flour and flatten it by pulling the broad end slowly over the
narrow end and pressing the narrow part in at the same time.
It
should look like this. Some of the layers will be visible.
Put
some dry flour on it and flatten it into a circle using the rolling pin with
light pressure so that you can see the layers.
Cook
it on a hot tava with ghee and serve hot with Raita and pickle.
You can use any
vegetable for this. Just cook ( steam/boil ) and puree. Enjoy!
