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    Whisk Affair » Recipes » Indian » Indian Breads » Broccoli Paratha

    Published: Jan 18, 2021 | Last Updated On: Apr 26, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Broccoli Paratha

    1520 shares
    Jump to Recipe

    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.

    Broccoli Paratha served on a plate.
    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

    Broccoli paratha ingredients 1
    Broccoli parata ingredients 2
    Broccoli paratha ingredients 3

    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.

    Flour, oil and salt added to a large bowl.

    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.

    Water added to the bowl.

    Knead the dough using the heels of your hands until it becomes soft and smooth. It will take 3-4 minutes of kneading.

    Smooth dough made.

    Cover the ready dough with a kitchen towel and keep aside for 30 minutes.

    Dough covered with a kitchen cloth.

    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.

    Filling ingredients added to a bowl.

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

    Ready filling.

    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.

    Dough ball dusted with dry flour.

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

    4-inch circle made.

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

    Keep the filling in the center of the circle.

    Filling kept in the center of the circle.

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

    Filled dough.

    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.

    Rolled broccoli paratha.

    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.

    Paratha transferred over a hot griddle.

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

    Brown spots on paratha.

    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.

    Ready broccoli paratha.

    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

    Can you make broccoli paratha in advance?

    If you plan 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, you have to stuff the parathas and cook.

    How to make flaky and crispy broccoli paratha?

    If you like your parathas to be flaky and crispy, the dough should not be too soft. It should be softer than the poori dough but harder than the roti dough. Another tip is to cook the paratha on medium heat and keep pressing it using the back of a ladle or spoon. Do not compromise on oil if you are looking for crispy parathas.

    Is broccoli paratha healthy?

    It is healthy as it is made with whole wheat flour, broccoli, and paneer as the main ingredients.

    To make it healthier, avoid adding oil or ghee while frying it and cook it on the tawa until brown spots appear on both sides.

    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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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Broccoli Paratha is an Indian stuffed flatbread that is loaded with the goodness of broccoli. It is very easy to make and is a great breakfast, lunch, or dinner option (vegetarian).

    Broccoli Paratha Recipe

    Broccoli Paratha is an Indian stuffed flatbread that is loaded with the goodness of broccoli. It is very easy to make and is a great breakfast, lunch, or dinner option.
    5 from 5 votes
    Print Pin Rate
    Course: Bread
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Resting Time: 30 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 3 people
    Calories: 378kcal
    Author: Neha Mathur

    Ingredients 

    For The Dough

    • 2 cups whole wheat flour (atta)
    • 1 tablespoon vegetable oil
    • 1 teaspoon salt

    For The Filling

    • 1 small head fresh broccoli (grated, approx 1 cup grated broccoli)
    • 1 medium boiled and mashed potato (or 2 small potatoes)
    • 5 ounce paneer (150 g, grated)
    • 1 teaspoon chaat masala
    • 1 teaspoon roasted cumin powder
    • 2 tablespoons chopped cilantro (fresh coriander leaves)
    • 1 teaspoon chopped green chilies
    • 1 teaspoon salt (or to taste)
    • ½ teaspoon carom seeds
    • oil or ghee for frying
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Make The Dough

    • Mix flour, vegetable oil, and 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

    • Add all the filling ingredients 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 use a wooden or marble round called Chakla to roll the bread. 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 tablespoons of the filling and make it into a round in 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 between your fingers to expand it a little.
    • Keep the stuffed dough back on the rolling surface.
    • Dust with some more 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.

    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 teaspoons of 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.

    Video

    https://www.youtube.com/watch?v=r3zptykh5xg&t=2s

    Notes

    The recipe is vegetarian and can be easily doubled or tripled.
    The addition of paneer adds a nice texture and taste to the filling, but it is entirely optional. Skip it if you are making vegan parathas.
    You can also add finely chopped onions to the filling mixture.
    Add some shredded cheddar or processed cheese (like Amul or Brittania) to the filling if you like cheesy parathas.
    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 beforehand, 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.

    Nutrition

    Calories: 378kcal | Carbohydrates: 50g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 19mg | Sodium: 600mg | Potassium: 409mg | Fiber: 8g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 25mg | Calcium: 174mg | Iron: 3mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    Comments

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      Recipe Rating




    1. [email protected] All things beautiful

      September 19, 2011 at 8:19 pm

      Wowww….Neha! This is such a great use for brocolli…I wonder why I never thought of that. I always make gobhi aloo ka paratha. This looks delicious, especially for kids too..:) Thanks so much for sharing.

      Reply
    2. Nava.K

      September 19, 2011 at 9:16 pm

      Hi Neha,
      broccoli is so healthy and this is a perfect paratha with brocolli filling, certainly somethin I have seen and heard before but isn’t it what cooking and being creative is all about? thumbs up for this amazing recipe of yours. Absolutely fantastic.

      Reply
    3. aipi

      September 19, 2011 at 9:47 pm

      Perfectly made beautiful parathas ~ they look amazingly delicious n appetizing!
      USMasala

      Reply
    4. Saru Singhal

      September 19, 2011 at 9:57 pm

      Lovely recipe and great presentation dear…

      Reply
    5. Uma

      September 19, 2011 at 10:05 pm

      Wonderful Idea. I was also in your case and tempted to buy them always. But after spoiling N number of broccolies, I stopped buying them :-p. I think , I can buy now again and prepare this paratha.

      Reply
    6. Alpana

      September 19, 2011 at 11:15 pm

      Smart use of broccoli……..Bookmarked.

      Reply
    7. Hasna

      September 19, 2011 at 11:42 pm

      wow….a better way to make our kids eat brocolli… luvd ur pic too!!

      Reply
    8. MyKitchen Flavors-BonAppetit!.

      September 20, 2011 at 12:11 am

      Neha,ur recipe states an innovative way to include brocolli in our meal.Can feel how delicious it must be from ur click.Thanks for sharing this post.

      Reply
    9. Asian-spice mix

      September 20, 2011 at 2:34 am

      great recipe,healthy food,and sound really delicious 🙂
      Ridwan

      Reply
    10. Kurryleaves

      September 20, 2011 at 3:08 am

      interesting recipe dear…thanks a lot for sharing this recipe…lovely clicks too

      Reply
    11. Reshmi Mahesh

      September 20, 2011 at 3:09 am

      Healthy yummy looking parathas….perfectly made…
      I have shared few awards…pls come and collect it from my space..:)

      Reply
    12. Vardhini

      September 20, 2011 at 3:24 am

      Healthy and colorful parathas .. nice one.

      Reply
    13. jeyashrisuresh

      September 20, 2011 at 5:39 am

      healthy and yummy paratha. nicely captured too

      Reply
    14. Umm Mymoonah

      September 20, 2011 at 6:18 am

      Nice healthy parathas, looks so delcious.

      Reply
    15. Kavi...

      September 20, 2011 at 7:39 am

      My god! Really healthy! And I love the thickness! 🙂

      Reply
    16. Ramya

      September 20, 2011 at 8:58 am

      wow…healthy and yummy paratha..perfectly done..

      Reply
    17. Kaveri

      September 20, 2011 at 9:17 am

      That’s a very healthy and Yummy paratha…really perfect for lunch box.

      Reply
    18. Jay

      September 20, 2011 at 11:31 am

      awesome…totally impressive cliks..;)

      Reply
    19. khushi

      September 20, 2011 at 3:33 pm

      nice clicks Neha….and such a healthy paratha…who will say

      Reply
    20. Prathima Rao

      September 20, 2011 at 5:00 pm

      Healthy & soft parathas!!!! Nice presentation too… :))
      Prathima Rao
      Prats Corner

      Reply
    21. Swathi

      September 20, 2011 at 11:19 pm

      Broccoli paratha looks delicious, healthy and perfect.

      Reply
    22. Ammu's

      September 20, 2011 at 11:43 pm

      Paratha’s look healthy & tempting..

      Reply
    23. Chowder Singh

      August 20, 2013 at 8:42 am

      Nice idea to use broccoli instead of cauliflower. Good looking paratha.

      Reply

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