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Broccoli Spinach Gluten-Free Paratha (Part 1)

Ingredients

For the Green Paste:

1 cup chopped broccoli
1 cup chopped spinach
1 cup chopped spring onion
4 garlic cloves
1 tbsp chopped onion
1 tbsp chopped green chili
For the Dough:

2 bowls (approx. 2 cups) bajra (millet) flour (gluten-free)
1 cup curd (yogurt)
1/2 cup oil
1 tbsp sesame seeds
1 tbsp red chili powder
1 tsp turmeric powder
Salt (to taste)
Method

Prepare the Green Paste:
In a blender, add broccoli, spinach, spring onion, garlic, onion, green chili, and 1/2 glass of water. Blend into a semi-liquid paste.

Combine the Ingredients:
In a large mixing bowl, add the bajra flour, curd, oil, sesame seeds, red chili powder, turmeric powder, and salt. Mix well.

Incorporate the Green Paste:
Add only half of the prepared green paste to the flour mixture. Gently mix everything using a spoon.

Knead the Dough:
Use your hands to knead the mixture into a soft dough. Add water gradually if needed to adjust the consistency.

Final Steps:
Follow the remaining instructions in the video to roll and cook the parathas.

Additional Notes:

Broccoli is low in calories but high in fiber, which promotes weight control and supports a healthy metabolism.
Spinach is rich in nutrients, providing carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.
Bajra (Millet) Flour is gluten-free and high in fiber, aiding digestion, weight management, and blood sugar regulation.
For the next steps, including Vegetable Handvo, check out Broccoli Spinach Gluten-Free Part 2 Recipe!