Clean the brussels sprouts. Remove the loose leaves and chop them roughly. I measured after chopping, and it was approx 400grams.
In a pan or kadai, heat 1 tbsp of oil. When the oil is hot, add the cumin seeds and nigella seeds.
As the cumin seeds, splutter add the chopped Brussels sprouts and gently mix.
Now add all the dry spice powders - coriander powder, cumin powder, red chili powder, salt, and sugar.
Mix well. Sprinkle 2 to 3 tsps of water and cover and cook for 7 to 8 minutes over medium-low heat. Mix in between.
After that, remove the lid and cook until all the moisture is absorbed.
Allow it to cool.
Prepare the dough-
I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also.
In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough.
If you are using the stand mixer, follow the instructions accordingly. In my artiste, I first add all the dry ingredients and mix it in pulse mode. Then add 1.25 cups water and mix it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add a tbsp or two of water.
After kneading, let the dough rest for 20 minutes. Make sure you cover the dough.
Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into 12 balls. If you want big parathas, divide it into 8 or 10 balls.
Stuff and roll the paratha-
Take one ball and, on a dusted surface, roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now take about 1.5 to 2 tbsps of the Brussels sprouts curry and place it in the center. Add the filling according to your dough size. It will be difficult to roll if you overfill. The filling might ooze out.
Bring all the edges in a pleated/folded fashion towards the center. Usually, all the recipes call to pinch off the excess dough as we bring the edges to the center. But I don't do that. I just press the excess dough and flatten it.
Now using the rolling pin, evenly roll the paratha into 6 to 7-inch circle. The paratha dimensions are just to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Apply equal pressure when rolling. That's something that I learned from my friend.
Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously.
Cook the paratha-
Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.
Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ¼ tsp of oil around the edges, and cook for 30 seconds.
Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below. Parathas will puff up too, and that's a good sign. :-)
Note - Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. Basically, we need to cook until the parathas are crisp, and brown spots appear. Be a little generous with the oil.
Place the prepared paratha separately and apply a small layer of butter. This step is optional. Skip it if you want to keep the paratha vegan.
You can prepare the filling with your choice's spice and adjust the salt and spice as per your liking.
Instead of Brussels sprouts, you can use cabbage also. Make sure you finely chop them.
Do not overfill the stuffing and press evenly for soft and crisp parathas.
As our filling is not smooth like aloo paratha filling, the veggies might pop up. That's fine. Don't roll too thin.
Make sure your tawa is hot while cooking the paratha.
Skip butter for a vegan version. If you are not particular about vegan version, use ghee while cooking the paratha for added flavor.