Broccoli Bomb – Neeta Chandhot (Winner)
Ingredients
- Whole wheat flour – 2 bowls
- Green chilies – 9 (4 for dough, 5 for chutney)
- Ginger – 2 inches (1 inch for dough, 1 inch for stuffing)
- Garlic – 18–21 cloves (11–13 for dough & chutney, 7–8 for stuffing)
- Dahi (yogurt) – ½ bowl
- Broccoli – 1 whole (blanched; puree + chopped)
- Onions – 2 small, chopped
- Grated paneer – ¼ bowl
- Boiled corn – ½ small bowl
- Mozzarella cheese – 1 small bowl
- Baking powder – 1 tsp
- Salt – to taste
- Chili flakes – to taste
- Oregano – to taste
- Black sesame seeds – 1–2 tsp
- Black pepper powder – to taste
- Cumin seeds – ½ tsp
- Black salt – to taste
- Butter – as required
- Oil – 1 tbsp
- Fresh coriander leaves – chopped
- Lemon juice – ½ tbsp
- Water – as required
How to make
First prepare the broccoli dough. In a bowl add whole wheat flour, oil, salt and baking powder.
Blend blanched broccoli with garlic, green chilies, ginger and dahi to make a smooth puree.
Add this puree to the flour and knead with a little water to make a soft dough. Keep aside.
For the stuffing, heat oil in a pan and sauté grated garlic and ginger.
Add chopped onions and cook until they turn translucent.
Add chopped broccoli and cook for a minute, then mix in paneer, corn, salt, chili flakes, oregano, black pepper and black salt. Mix well and set aside.
Take a small portion of dough and roll it into a small tortilla. Place 2 tablespoons of stuffing in the center and add some mozzarella cheese.
Bring the edges together and shape it into a ball.
Heat a tava and apply water on one side of the ball. Press it slightly and place the watered side on the tava so it sticks.
Apply water on the top side and sprinkle coriander leaves and sesame seeds. Flip the tava over the flame and grill until the bombs turn golden brown.
For Broccoli Chutney
For broccoli chutney: Blend broccoli, garlic, ginger and green chilies together.
Add salt, black salt and lemon juice and mix well.
Serve the hot broccoli bombs with broccoli chutney and enjoy.