Avocado Methi parathas with Broccoli Paneer filling

Trying to get a balanced meal on the table on weekends is not an easy task and if you take into consideration some other variables such as what each person likes and what is easy enough to pack for lunch the following day etc. it just makes it even more complex. I find that if I don't plan what to cook ahead of time it takes a longer time to make dinner..  One such evening, I had no clear plan of what to make so decided to make stuffed parathas and took out my food processor, which made everything so much quicker and coupled with some home-made yogurt this made for a tasty, satisfying meal.

AVOCADO METHI PARATHAS with BROCCOLI PANEER FILLING

Ingredients:

Whole wheat flour/atta - 2.5 cups
Avocado - half, cubed
Olive Oil - 2 tsp
Salt - to taste
Warm water - as needed to knead :)
Methi leaves - 1 cup, chopped
Oil - to cook parathas

Filling
Broccoli - 1 head, minced in the food processor - about 1 to 1.5 cups minced
Paneer - 150g
Potato - 1, boiled and peeled (optional)
Ginger - 1 inch piece
Coriander leaves - 10 stalks with leaves
Chilli powder - 1 tsp
Sambar powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - half tsp
Cumin powder - half tsp / Cumin seeds - 1 tsp
Turmeric powder - half tsp
Salt - to taste
Oil - 1 tsp

Method:
1) For the dough - put whole wheat flour, methi leaves, cubed avocado, olive oil and a few pinches of salt in the food processor with the kneading attachment. Let it run through for about 15 seconds to mix well. Then drizzle the warm water through the feeding tube while running the food processor (about 45 seconds) until a smooth dough is formed. You could very well do this by hand too if you don't have / want to use a food processor. Allow this rest for about 30 mins or so (during which time I worked on the filling).

2) Wash and cut broccoli into big florets and place in food processor (with chopping blade this time) along with ginger... pulse until minced. Remove and keep aside.

3) Next add big pcs of paneer and coriander leaves in food processor and pulse until it crumbles.

4) Heat a pan with a tsp of oil and add the minced broccoli and saute with some salt until tender. Stir in the masala powders to taste and cook for a few more mins. Switch off the stove and stir in the crumbled paneer and mashed potato (if using). Allow to cool a bit.

5) Make lemon sized balls of the dough and equal sized balls of the broccoli paneer filling as well. Roll parathas, place filling in the middle, cover and re-roll (for detailed steps, please refer to this post).

6) Cook on a tawa on both sides (on medium) and brush with some oil. Serve with plain or spiced masala yogurt.