Broccoli Paratha

Broccoli Paratha is an Indian stuffed flatbread loaded with broccoli goodness. It is effortless to make and is a great breakfast, lunch, or dinner option (vegetarian).

Here are some more stuffed paratha recipes you may want to try – Methi Paratha, Gobi Paratha, Keema Paratha, Aloo Paratha, and Palak Paneer Paratha.

Jump to:

• About Broccoli Paratha
• Ingredients
• How To Make Broccoli Paratha
• Pro Tips By Neha
• Frequently Asked Questions
• Variations
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Broccoli Paratha

Broccoli Paratha is a delicious Indian flatbread stuffed with a spicy filling made using fresh broccoli, potatoes, herbs, and spices.

I make many recipes using broccoli-like Air Fryer Broccoli, Broccoli Rice Casserole, Amish Broccoli Salad, etc. Still, this aloo broccoli paratha is my favorite way to include this superfood veggie in our diet.

This paratha is super easy to make, and as winters are just around the corner, when fresh broccoli is available, it is an excellent dish for breakfast, lunch, or dinner.

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 also a good source of beta-carotene and is low in calories. 

This broccoli paratha recipe is a great way to feed this nutritious vegetable to your family members who don’t like broccoli.

The recipe is vegetarian and can be easily doubled or tripled.

Ingredients

Dough Ingredients

The basic ingredients required to make the dough are whole wheat flour (atta), vegetable oil, and salt.

Filling Ingredients

To make the filling for broccoli paratha, you will need fresh broccoli, boiled potatoes, paneer, green chilies, salt, chaat masala, roasted cumin powder, cilantro (fresh coriander leaves), and carom seeds (ajwain). 

The addition of paneer adds a nice texture and taste to the filling, but it is completely optional. Skip it if you are making vegan parathas.

You can also add finely chopped onions to the filling mixture.

If you like cheesy parathas, add some shredded cheddar or processed cheese (like Amul or Brittania) to the filling.

How To Make Broccoli Paratha

Make The Dough

Mix 2 cups of whole wheat flour, 1 tablespoon vegetable oil, and 1 teaspoon salt in a large bowl. You can also use a parat (Indian utensil) to mix these ingredients.

Add water (approx ½ cup) 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 much 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.

Make The Filling

To make the filling, start by preparing the ingredients. Wash a small head of 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. We need 1 cup of grated broccoli.

Peel the boiled potatoes (2 small potatoes or 1 large) and cool them for 3-4 hours. If the potatoes are not cooled, they will become mushy. Mash the cooled well using a potato masher. There should not be any lumps. Otherwise, the paratha will tear while rolling.

Grate 5 oz (150 g) paneer using the medium hole of the box grater.

Add

• mashed potatoes
• grated broccoli
• grated paneer
• 1 teaspoon chaat masala
• 1 teaspoon roasted cumin powder
• 2 tablespoon chopped cilantro
• 1 teaspoon chopped green chili
• 1 teaspoon salt
• ½ teaspoon carom seeds

to a large mixing bowl and mix well.

Check for salt and add more if needed. Mix well.

Assemble The Broccoli Paneer Paratha

Knead the dough for 30-40 seconds and divide it into 6 equal portions.

Roll each portion to make small round balls.

Take one dough ball and keep it on a clean surface.

Note – In India, we roll the bread on a wooden or marble round called Chakla. But you can use a clean kitchen counter too.

Dust it with dry flour.

Note – Keep the rest of the balls covered with a kitchen cloth to prevent them from drying out.

Roll the dough using a rolling pin to make a 4-inch circle. 

Take 2 tablespoon of the filling and make it round between your palms.

Keep the filling in the center of the circle.

Bring the ends of the circle together and make a smooth round ball.

Flatten the ball gently using your palms and rotate it in between your fingers to expand it a little

Keep the stuffed dough back on the rolling surface.

Dust with more dry flour and gently roll the paratha 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.

Cook The Paratha

Heat a skillet over medium-high heat.

Transfer the paratha to the hot skillet and cook until brown spots appear on the lower side.

Flip using a flat spatula and cook on the other side as well.

Apply 1-2 teaspoon ghee or oil on both sides and cook until the paratha is crispy and nicely browned. Keep pressing with the back of the spatula while cooking the paratha.

Serve broccoli paratha hot with pickles and yogurt.

Make all the parathas in the same manner.

Pro Tips By Neha

Wipe the skillet with paper tissue after cooking each paratha to prevent the burnt flour from sticking to the next paratha.

If you have not boiled the potatoes in advance, freeze them for an hour before mashing them. The potatoes must be cooled well; otherwise, they will become mushy, and your parathas might tear while rolling.

To make the best parathas, the amount of filling should be almost equal to the amount of dough. The consistency of the dough and filling should also be similar.

Frequently Asked Questions

Variations

Mix grated broccoli, chopped onions, and spices with the flour, then knead the dough. Make thin thepla like parathas using this dough.

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 into the parathas.

Serving Suggestions

Traditionally, stuffed parathas are served with a dollop of desi makkhan (butter), some pickle, and plain homemade yogurt, and trust me, this is the best way to eat them. I like to serve it with my Rajasthani Aam ka Achar, but you can also try Green Chili Pickle or Avakaya.

You can also serve broccoli paratha with any raita, like Tomato Onion Raita, Boondi Raita, Cucumber Raita, or Burani Raita.

It will also pair well with chutneys like Green Chutney, Tomato Chutney, or Guava Chutney.

Storage Suggestions

The filling and the dough will stay in the refrigerator for about 2 days. Store them in separate airtight containers. Avoid adding salt to the stuffing if storing it.

Whenever you want to make broccoli paratha, take out the stuffing from the fridge 15 minutes before and squeeze out the water, if there is any. Add salt and make the paratha.

This Broccoli Paneer Paratha freezes well too. Cool them down completely once cooked, then freeze them in ziplock freezer bags. Place a parchment paper between each paratha, so they don’t stick together. When ready to serve, thaw and heat on a tawa with some more oil and serve.

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