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.
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 Ka 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 the sides of the parathas.
Broccoli Paratha is super easy to make and as winters are just around the corner, these are perfect to make for weekend breakfast.
Also, it is 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
- Perfect for weekend breakfast
- Loaded with the goodness of Broccoli
- High in Protein
- A great way to feed Broccoli to kids
Broccoli is considered as 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.
The basic ingredients required to make the dough are whole wheat flour, ghee, 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 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!
Step by Step Recipe
Mix flour, vegetable oil, and salt in a bowl.
Add water and knead to make a soft dough. Cover the dough and keep aside for 30 minutes.
Mix all the ingredients to make the filling in a bowl.
Take lemon size ball of the dough and dust and roll it to make a 4-inch circle.
Keep a similar amount of filling in the centre and bring the ends together.
Dust and roll the paratha gently to make a 6 inch circle.
Heat a griddle. Transfer the paratha on the griddle and cook until brown spots appear on the lower side.
Flip and cook on the other side as well.
Apply ghee or oil on both the 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 a 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.
Traditionally, it is served along with a dollop of desi makkhan/butter. Homemade makkhan slathered on these hot parathas just make these more delicious.
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.
This Masala will stay good in the refrigerator for about 2 days. Store it 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.
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.
You might also like:
Broccoli Paratha Recipe
For the Dough
- 2 cups Whole Wheat Flour
- 2 tbsp Vegetable Oil
- 1 tsp Salt
For the filling
- ½ cup Potato (Mashed)
- 1 cup Broccoli (Grated)
- ½ cup Paneer (Grated)
- 1 tsp Chaat Masala
- 1 tsp Roasted Cumin Powder
- 2 tbsp Fresh Coriander (Chopped)
- 1 tsp Green Chilli (Chopped)
- ½ tsp Carom Seeds
- Oil for frying
- Mix flour, vegetable oil and salt in a bowl.
- Add water and knead to make a soft dough.
- Cover the dough and keep aside for 30 minutes.
- Mix all the ingredients to make the filling in a bowl.
- Take lemon size ball of the dough and dust and roll it to make a 4 inch circle.
- Keep a similar amount of filling in the centre and bring the ends together.
- Dust and roll the paratha gently to make a 6 inch circle.
- Heat a griddle.
- Transfer the paratha on the griddle and cook until brown spots appear on the lower side.
- Flip and cook on the other side as well.
- Apply ghee or oil on both the sides and press and cook until crisp and nicely browned.
- Serve hot with pickle and curd.