Broccoli and Lima Beans Paratha

Organic Broccoli - 1 big head, 2 cups grated
Baby Lima Beans - 2 cup
Oil - 2 tsp
Cumin Seeds - 1 tsp
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Aamchur / Dried Mango Powder - 1/2 tsp
Salt

Whole Wheat Flour - 3 cups
Salt - 1/4 tsp
Warm Water - 1.5 cups
Peanut Oil - 2 tsp

Olive Oil - 2 tbsp for cooking the paratha
Ghee / Clarified Butter - 1 tbsp (optional)

Put the lima beans in a sauce pan, add 2 cups of water and bring it to boil. Reduce the heat and cook till the liquid evaporates and the beans are very soft.

Drain if there is any liquid present, add a little salt and mash the beans well. Keep aside. Alternatively, the beans can also be cooked in a pressure cooker with very little water till soft and then mashed.

Make a dough from the wheat flour after adding a little salt, a tsp of oil and some warm water. The dough should be very soft and pliable. Add a few drops of oil on top of the dough and keep it covered with wet cloth for 30 minutes.

Heat 2 tsp oil in a skillet, add cumin seeds, green chillies and ginger and cook for a minute. Then add the grated broccoli, salt, chili powder, aamchur, cumin coriander powder. Cook for about 10 minutes till the broccoli is soft and cooked. Add the mashed lima beans. Cook for a few minutes more till the filling comes together as a soft ball. Cool it completely. Make 10 balls out of the filling.

Then make 10 balls out of the dough. Now take a ball of dough and stuff it with one mixture ball. Roll out  parathas a little flour for rolling.

Heat a cast iron griddle and cook the parathas with a olive oil. Apply a little ghee on top before serving. Serve with yoghurt and sweet mango chutney.