Multigrain Broccoli Parantha

Ingredients

• ½ cup whole wheat flour (gehun ka atta) + for dusting
• ¼ cup pearl millet flour (bajra ka atta)
• ¼ cup sorghum flour (jowar ka atta)
• ¼ cup finger millet flour (ragi ka atta)
• 300 grams broccoli, grated and squeezed 
• ½ teaspoon carom seeds (ajwain)
• 1 tablespoon white sesame seeds 
• 1½ tablespoons ghee + for drizzling
• Salt to taste
• ½ cup grated cottage cheese (paneer)
• 2 tablespoons chopped fresh coriander leaves
• 1 medium onion, finely chopped
• ¼ teaspoon red chilli flakes
• ½ teaspoon cumin powder
• ¼ teaspoon garam masala powder
• ½ teaspoon red chilli powder
• ½ lemon
• Yogurt to serve
• Butter to serve

Method

1. To make the dough, take whole wheat flour in a large bowl. Add pearl millet flour, sorghum flour, finger millet flour, carom seeds, white sesame seeds, ghee, salt, and ¾ cup water and knead into a soft dough. Cover with a damp muslin cloth and let it rest for 10-15 minutes. 
2. To make the stuffing, take broccoli in another large bowl. Add cottage cheese, coriander leaves, onion, red chilli flakes, salt, cumin powder, garam masala powder, red chilli powder and squeeze the juice of lemon and mix till well combined. 
3. Dust the worktop with some whole wheat flour. Take a portion of the dough and shape it into a ball.
4. Make a cavity in the centre and stuff with a generous portion of the stuffing and bring the sides to the centre and press to seal. Roll it into a parantha. Make more paranthe in the same way.
5. Heat a non-stick tawa. Place a parantha on it and cook for 2-3 minutes on medium heat, flip and apply some ghee on top. Continue to cook for 2-3 minutes on the other side as well. Drizzle some ghee and cook till done.  
6. Serve hot with yogurt and butter.