Brussels sprouts is new ingredient in my kitchen. Cooking for the first time with a new ingredient is not just challenging but at the same time way too exciting as well! Instead of doing the usual roasting , I wanted to try and infuse it with Indian cuisine. And i’m happy I tried it, it tastes so much more delicious in a paratha!
People who have tasted brussels sprouts might say, they are a bitter, they smell and some don’t even like it. We Indian’s are already used to cabbage and to me brussels sprouts was more like cabbage. So I didn’t find it that bad actually!
Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. Indeed, they look like miniature cabbages. Like broccoli and cabbage — fellow cruciferous vegetables — Brussels sprouts may protect against cancer with their indole, a phytochemical. Brussels sprouts are also particularly rich in vitamin C, another anti-cancer agent. Whether you choose them for their healthiness or because you love Brussels sprouts, one thing is certain: You will be getting a good-for-the-body food that is high in protein and low in fat and calories.(Info courtesy – howstuffswork )
Paratha is an Indian flat bread made with several type of stuffing’s. Common types of stuffing are potatoes, cauliflower, radish and fenugreek leaves.I used brussels sprouts in paratha instead of using it in usual ways. I must say I was very happy with the results. Served with spicy mango pickle and thick curd/yogurt, I was in Heaven! And yes, the smell did disappear(if you are bothered about the smell).
Here’s brussels sprouts stuffed paratha recipe-
For the dough-(the usual, you wont need a ingredient or instructions for this..but still here it goes)
Whole wheat flour/ multi grain flour – 3 cups
Warm water – as required to knead the dough
Salt to taste
For the stuffing-
Brussels sprouts – 300 gms
Onions – 1 large
Coriander leaves – 1/2 cup
Green chillies – 2-3(adjust as required)
Cumin seeds – 1 tspn
Salt – 1 tspn
Oil – 2 tbspns
Oil/ghee – for cooking the parathas
1. Knead whole wheat flour with water water and salt. The dough has to be stiff and soft. Rub oil all over the dough, Cover the dough with damp cloth and rest it for 30-45 minutes.
2. While dough rests you can make the stuffing. Add brussels sprouts, onions, green chillies and coriander leaves into your food processor and pulse it until the entire mix is fine, do not over beat it as the sprouts might turn mashed. We just want them to be very finely chopped.(If you do have a food processor, chop all the ingredients really fine!)
3. Heat oil in a pan. To hot oil add cumin seeds. When cumin seeds change their color add the brussels sprouts mix along with salt and cook for 4-5 minutes on medium flame. By now some of the smell of the sprouts might have gone.Let the mix cool down completely!
4. Heat a tawa or flat skillet. Take a big ball from dough, roll them to round shape and flatten it to 3 1/2 inch round. Add 2 heaped spoon of the brussels sprouts filling in the center. Bring the ends of the dough together leaving the stuffing in the center(just like you would do for momos). Flatten the stuffed ball as thin or thick as you want into round shape.
5. Cook the paratha over hot tawa with oil or ghee(clarified butter)on both sides until they are cooked through and you see golden spots all over.
6. Remove from tawa and serve hot with a dollop of butter(makhan) on top. Paratha’s are best when paired with thick curd and spicy pickle. Serve it fopr breakfast, lunch or dinner or even in lunch box, they are DELICIOUS!
1. You can add spices like red chilie powder, cumin powder, garam masala powder while cooking the brussles sprouts.
2. If you’d like to add more veggies, try adding some very finely chopped/grated carrots to the brussels sprouts mix.
3. If you do not want to stuff the parathas, you can add the cook brussels sprouts mix to the dough while kneading and then make the parathas.