Take whole wheat
flour in a mixing bowl, add salt and mix. Add water gradually and knead into a soft dough. Cover the dough with a damp cloth and rest for 15 minutes.
Boil sufficient water in
a deep non-stick pan, add broccoli florets and salt and boil for 3 minutes.
Drain water and chop
the florets finely. Place them on a cloth and squeeze out the excess water.
Transfer the broccoli
into another mixing bowl, add onion, green chilli, red chilli powder, cumin seeds, carom seeds, coriander leaves and salt and mix well.
Divide the filling into
equal portions. Divide the dough into equal portions. Shape each dough portion into a katori, place 1 filling portion in it, bring the edges together and press together to seal.
Roll out each stuffed
ball into a parantha.
Heat a non-stick tawa, place one parantha at a time on it, and cook, turning sides and drizzling a little oil on it till both sides are equally done.
paranthas on a serving platter, place a dollop of butter on each and serve hot with a bowl of thick yogurt and a bowl of pickles.