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Brussels Sprouts Parathas- Brussels Sprouts Flatbread


By Curry and beyond (Visit website)



If you know me enough you will know by now that I love to try all my vegetables and especially the ones which are not really loved at my house and make parathas/flatbread. I know its disguising the veggies and one can't really tell many a times what vegetables have been incorporated in the parathas. But many a times thats the whole plan. So before my DH and kids can say no to that vegetable , it happily is converted into a paratha. The things we do for love to keep our family healthy. Alright Brussels Sprouts(look like miniature cabbages) do happen to fall in that category, my kids don't really care for it much. Since it have so many health benefits ( rich in Vitamin A, Vitamin C, folic acid, fibre), I was very keen to make parathas with them and everybody loved it. 


So for those who have not tried Brussels Sprouts yet, this recipe is a must try. For those who tried and did not quite like the taste..try these yummy parathas and you'll be converted for sure into a hardcore Brussels Sprouts fan!!!.


Ingredients :

10-12 brussels Sprouts finely chopped *
3 cups wheat flour
2 green chillies finely chopped
1" piece ginger grated
2 tbsp fresh cilantro leaves chopped
1 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder 
1/2 tsp amchur powder/dry mango powder (optional) 
salt to taste
1 tbsp oil
water as required
* almost a pound of Brussels Sprouts.


Preparation :

Mix all the above mentioned ingredients together and knead it into a dough. Use as much water as required so as to make a  paratha dough.
Now divide the dough into 18-20 equal parts/balls which will yield about 18-20 parathas.
Using some wheat flour roll each ball into a paratha(disc shape).
Cook the paratha on a hot griddle or Tava using oil. Cook on both sides.
Your Brussels Sprouts Parathas is ready to be served. Serve them with pickle, Raita or just plain yoghurt. 
More Brussels Sprouts recipe- You could try my Brussels Sprouts in tomato gravy.




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