Broccoli Paratha is an Indian stuffed bread that is loaded with the goodness of broccoli. It is a great breakfast, lunch, or dinner option and is a great way to sneak in the veggies in your family’s diet. Here is how to make it.
Here are some more Stuffed Paratha recipes, that can be made for your weekend breakfasts – Methi Paratha, Gobi Paratha, Keema Paratha, Aloo Paratha, Kacche Papite Ka Paratha, and Palak Paneer Paratha.
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About This Recipe
Parathas are a favorite North Indian Breakfast and apart from Plain Paratha, stuffed parathas are also loved by everyone. Today we will make a Stuffed Paratha, using Broccoli.
Broccoli Paratha is a delicious Indian flatbread where Broccoli and Paneer are grated and mixed along with some everyday spices and then stuffed into the parathas.
These Parathas are then cooked on the griddle/tawa, until they turn golden and brown spots start appearing on both sides of the parathas.
Broccoli is considered one of the most nutritious vegetables. It is extremely rich in Vitamin C and in addition, it is also rich in fiber, essential vitamins, and minerals. Broccoli is a good source of beta-carotene and is low in calories.
Broccoli Paratha is super easy to make and as winters are just around the corner, these are perfect to make for weekend breakfast.
It is also a great way to feed this nutritious vegetable to your family members, who don’t like Broccoli. Well, I do have my kiddo, who doesn’t like these green vegetables and this is my way of feeding him this one.
This Broccoli Paratha is,
- Easy to make
- Filling
- Perfect for weekend breakfast
- Loaded with the goodness of Broccoli
- High in Protein
- A great way to feed Broccoli to kids
Ingredients
Dough Ingredients:
The basic ingredients required to make the dough are whole wheat flour, ghee (clarified butter), and salt. You can use oil in place of ghee if you are looking to make it vegan.
Filling Ingredients :
For the filling, we will need a flavorful Broccoli Masala which is made by mixing grated broccoli along with mashed potatoes, grated paneer, green chilies, salt, chaat masala, roasted cumin powder, fresh coriander, and carom seeds.
The addition of grated paneer adds a nice texture to the masala, but it is completely optional. Skip it if making vegan parathas. You can also add finely chopped onions to this masala mixture.
I have added equal amounts of grated Paneer and Potato too, as it gives a nice soft texture along with the crunchy Broccoli.
Every house their own way of making a Paratha stuffing, and I like to make my Broccoli Paratha this way. If you like it to be spicy, you can add red chili powder or black pepper powder apart from green chilies.
If you like cheesy Parathas, then just add some cheese into it and see the magic. The tangy masala with cheese melting from inside, its just divine!
How to make Broccoli Paratha?
Mix 2 cups of whole wheat flour, 2 tbsp vegetable oil, and 1 tsp salt in a large bowl. You can also use a parat (Indian utensil) to mix these ingredients.
Add water little by little and knead to make a soft dough. The amount of water will depend on the quality of the flour. Do not add a lot of water at once otherwise, the dough can become sticky.
Knead the dough using the heels of your hands until it becomes soft and smooth. It will take 3-4 minutes of kneading. Cover the ready dough with a kitchen towel and keep aside for 30 minutes.
To make the filling, start by preparing the broccoli. Wash the broccoli well and look for any insects hiding in it. Use the medium hole of a box grater to grate it. You can also use a food processor to grate the broccoli. Just make sure it’s coarse and not pasty.
Peel the boiled potato and mash it well using a potato masher. There should not be any lumps otherwise the parath will tear while rolling.
Grate the paneer using the medium hole of the box grater.
Mix all the ingredients to make the filling like ½ cup mashed potatoes, 1 cup grated broccoli, ½ cup grated paneer, 1 tsp chaat masala, 1 tsp roasted cumin powder, 2 tbsp chopped fresh coriander, 1 tsp chopped green chili, salt to taste, and ½ tsp carom seeds to in a bowl.
To make the paratha, take a lemon size ball of the dough and dust it, and roll it to make a 4-inch circle. Keep a similar amount of filling in the center.
Bring the ends of the circle together and make a round ball. Flatten the ball gently using your palms. Keep the ball on a clean surface. In India, we use a wooden or marble round called Chakla to roll the bread. But you can use a clean kitchen counter too.
Dust the dough with some dry flour and roll the paratha gently to make a 6-inch circle. Go from one side to another while rolling. Keep rotating the paratha or the rolling board while rolling. The edges of the paratha should be thinner than the center.
Heat a griddle. Transfer the paratha to the hot griddle and cook until brown spots appear on the lower side on medium-low heat.
Flip using a flat spatula and cook on the other side as well.
Apply 1-2 tsp ghee or oil on both sides and press and cook until crisp and nicely browned. Serve hot with pickle and curd.
Frequently Asked Questions
If you are planning to make these Parathas for breakfast, you can knead the dough and make the filling the night before. Store them separately in airtight containers.
In the morning, all you have to do is stuff the Parathas and cook.
If you like your Parathas to be flaky and crispy, cook them on low heat while pressing the Paratha towards the Tawa using the back of a ladle or spoon. Add some butter on top, and serve.
It is healthy, as it is made with whole wheat flour, Broccoli, and Paneer as the main ingredients.
But it is pan-fried in ghee, to make it healthy, you can avoid adding oil or ghee and just roast it on the tawa till it is cooked and brown spots appearing on both sides.
Variations
Another way of cooking Broccoli Paratha is by adding grated broccoli along with finely chopped onions and spices into the flour itself while kneading. This will give you thin Thepla like Parathas.
You can avoid adding Potato and Paneer and mix the grated broccoli with finely chopped ginger, onions, and everyday spices to make the stuffing mixture.
Stuff a combination of Broccoli and Cauliflower in to the Parathas.
Serving Suggestions
Traditionally, it is served along with a dollop of desi makkhan/butter. Homemade makkhan slathered on these hot parathas just make these more delicious.
You can serve Broccoli Paratha along with simple plain Curd or any Raita such as Tomato Onion Raita, Boondi Raita, Cucumber Raita, Burani Raita, or any other raita of your choice.
Serve it along with Chutney like Green Chutney (Dhaniya Pudina Chutney), Tamatar Chutney, Lahsun Chutney, or any North Indian chutney you would like to serve it with.
It is popularly served with Achaar too. In Punjabi households, it is served with Aam Ka Achaar, but you can serve any Achaar such as Mirchi Ka Achaar, Rajasthani Ker Ka Achaar, Nimboo Mirch Ka Achaar, etc.
Storage Suggestions
This Masala and the Dough will stay good in the refrigerator for about 2 days. Store them in an airtight container.
Whenever you want to make it again, take out the stuffing from the fridge 15 minutes before and squeeze out the water if any. Also avoid adding salt in the stuffing, if storing.
Broccoli Paratha freezes well. Just cool them down completely once they are cooked and then freeze into ziplock freezer bags. Place a parchment paper in between each Paratha, so that they don’t stick to each other. When ready to serve, thaw and heat on a taw with some more oil and serve.
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Recipe Card
Broccoli Paratha Recipe
Ingredients
For the Dough
- 2 cups whole wheat flour
- 2 tbsp vegetable oil
- 1 tsp salt
For the filling
- ½ cup boiled and mashed potato
- 1 cup grated broccoli
- ½ cup grated paneer
- 1 tsp chaat masala
- 1 tsp roasted cumin powder
- 2 tbsp chopped fresh coriander
- 1 tsp chopped green chili
- salt (to taste)
- ½ tsp carom seeds
- oil or ghee for frying
Instructions
- Mix 2 cups of whole wheat flour, 2 tbsp vegetable oil, and 1 tsp salt in a large bowl. You can also use a parat (Indian utensil) to mix these ingredients.
- Add water little by little and knead to make a soft dough. The amount of water will depend on the quality of the flour. Do not add a lot of water at once otherwise, the dough can become sticky.
- Knead the dough using the heels of your hands until it becomes soft and smooth. It will take 3-4 minutes of kneading. Cover the ready dough with a kitchen towel and keep aside for 30 minutes.
- To make the filling, start by preparing the broccoli. Wash the broccoli well and look for any insects hiding in it. Use the medium hole of a box grater to grate it. You can also use a food processor to grate the broccoli. Just make sure it’s coarse and not pasty.
- Peel the boiled potato and mash it well using a potato masher. There should not be no lumps otherwise the parath will tear while rolling.
- Grate the paneer using the medium hole of the box grater.
- Mix all the ingredients to make the filling like ½ cup mashed potatoes, 1 cup grated broccoli, ½ cup grated paneer, 1 tsp chaat masala, 1 tsp roasted cumin powder, 2 tbsp chopped fresh coriander, 1 tsp chopped green chili, salt to taste, and ½ tsp carom seeds to in a bowl.
- To make the paratha, take a lemon size ball of the dough and dust it, and roll it to make a 4-inch circle. Keep a similar amount of filling in the center.
- Bring the ends of the circle together and make a round ball. Flatten the ball gently using your palms. Keep the ball on a clean surface. In India, we use a wooden or marble round called Chakla to roll the bread. But you can use a clean kitchen counter too.
- Dust the dough with some dry flour and roll the paratha gently to make a 6-inch circle. Go from one side to another while rolling. Keep rotating the paratha or the rolling board while rolling. The edges of the paratha should be thinner than the center.
- Heat a griddle. Transfer the paratha to the hot griddle and cook until brown spots appear on the lower side on medium low heat.
- Flip using a flat spatula and cook on the other side as well.
- Apply 1-2 tsp ghee or oil on both sides and press and cook until crisp and nicely browned. Serve hot with pickle and yogurt.
