This Brussels sprouts Paratha is mouthwatering and an easy way to use Brussels sprouts in our cooking.
My family hails from Punjab in India – the state where Parathas or Indian flatbread are a norm for Breakfasts, every single day. As for me, I too grew up eating Parathas everyday, especially during winter mornings. My mom’s parathas used to be low on Ghee/oil and usually stuffed with seasonal vegetables. She has some magic wand to turn parathas into the best tasting thing in the world. I mean it.
Now, I make parathas almost daily too, especially for our three-year-old- and follow suit. These parathas are mostly stuffed with vegetables. We didn’t eat Brussels spouts growing up, but when I got hold of them recently, I knew parathas had to be made. So here it is – sharing Brussels Sprouts Paratha with you. Please give it a try.
Brussels sprouts is one of the cruciferous vegetables. Cruciferous vegetables, are rich in fiber, Vitamin C, and have potential anti-cancer benefits.
What is a Stuffed Paratha?
Stuffed Paratha is a popular North-Indian dish, especially popular in the state of Punjab. The idea is to roll whole-wheat dough into small roti-like flatbread, apply ghee to it and then stuff with minced vegetable of choice. Then, roll it bigger and cook on a flat pan into a paratha.
What are the Key Ingredients for Brussels Sprouts Paratha?
5 6-inch Paranthas
- 1.5 cups finely chopped/minced Brussels Sprouts
- 1 inch ginger
- 1 green chili (I use Serrano Pepper)
- 1 cup whole wheat flour ~ 7 oz/200g
- 150 ml water for kneading the flour
- 5 tbsp Ghee
- 1 tbsp salt (per taste)
- 1/2 tsp carom seeds
- 1 teaspoon Turmeric
How to make “Brussels Sprouts Paratha”?
– Step by Step Instructions
Step 1 – Filling with the Brussels Sprouts Mix
- Trim and cut Brussels sprouts into halves.
- Shred them using a blender or chopper. Now mix minced ginger, finely chopped chili, turmeric, salt and carom seeds. You may also add them before shredding brussels sprouts and mix them together using the blender itself. Gently mix and keep the filling aside.
Step 2 – Preparing the Dough
Take 200 g (7 oz) whole wheat flour and 150 ml water. Slowly add water as you knead the flour into a soft dough. The dough shouldn’t be hard, but a little soft and not be sticking to the vessel. The key is to add the water slowly and knead along the way. Depending on the type of flour, you may need less or more of water.
Let the dough rest for 20-30 minutes.
Step 3 – Preparing Dough Balls
Let the shallow flat pan heat up on a low flame and roll the dough into balls (~2-inch diameter). Press the dough balls to flatten them out a little and ready to roll.
Step 4 – Rolling
Dip the ball into dry flour. Using the rolling pin, roll the dough ball into a circle ~4-5 inches.
Step 5 – Filling with the Brussels Sprouts Mix
Hold the partially-rolled dough in your hand and apply Ghee/Oil on it. Add 3-4 Tbsp of Brussels Sprouts-Ginger Mix and pack it in by folding in the periphery.
Step 6 – Roll into a Parantha
Dip into dry flour again. With very little pressure, roll the stuffed dough into a thin flatbread. Use dry flour as needed.
Step 7 – Cooking
Grease the pan with a bit of Ghee/Oil. Put the Parantha on the pan. Turn the Parantha and cook both sides on a low flame. A high flame can cook the outside of Parantha and keep the inside uncooked.
Step 8 – Serving
Once cooked, apply Ghee/Oil on the top and serve with Yogurt, Butter, or Pickle. You may choose to shallow fry both sides with Ghee/Oil, but the Parantha will taste delicious as is!
Expected Problems and Recommendations
for making Stuffed Brussels Sprouts Paratha
Problem 1: The dough is soft and sticking to the rolling pin
1. Apply Ghee/Oil on the rolling pin and the Base before you begin.
2. Make sure that the dough is not too soft – It should come together when you knead the flour.
Problem 2: The filling tears the dough apart and Brussels Sprouts sticks to the Rolling Pin
1. If this is your first stint at Parathas, please don’t stuff a lot – 2 Tbsps should suffice for a 2-inch diameter dough ball.
2. If it is a small tear, take a small piece of the dough and patch it up. I like a little filling sneaking out of the dough, though.
Problem 3: The filling is watery and sticking
If you have this issue, please press and squeeze out the water from the filling as soon as you blend it (before adding the spices).
Problem 4: The Parantha sticks to the Pan
1. Make sure that you grease the pan before putting the Parantha on it. You might want to do it after every Parantha.
2. The first time you turn the Parantha, do it soon enough and not let it cook a lot in the first go.
Problem 5: The Paratha Seems cooked from outside but tastes uncooked from within
1. Make sure that the Parantha is rolled really thin – as far as you can go!
2. Keep the flame medium. High flame can get the outer layer cooked quickly and keeping the overall Parantha uncooked.
Problem 6: The Parantha is very greasy!
1. For a healthier Parantha, please don’t shallow fry both sides. A little ghee on the top before serving is fine. The ghee inside the Parantha will keep it soft.