Broccoli Paratha
on Jan 18, 2021, Updated Mar 15, 2024
Broccoli Paratha is an Indian flatbread filled with broccoli. It is effortless to make and a great breakfast, lunch, or dinner option. Use my easy recipe to make it.
Try some more stuffed paratha recipes: Methi Paratha, Gobi Paratha, Keema Paratha, and Aloo Paratha.
When my son was growing up, feeding him healthy and nutritious food was always at the top of my mind. Stuffed parathas are a great way to sneak in veggies that kids would otherwise not eat, and I relied heavily on them, too.
This broccoli, potato, and paneer paratha was one of my favorites to feed him broccoli without him even knowing. If your kids are picky eaters, too, try this recipe!
About Broccoli Paratha
Broccoli Paratha is a delicious Indian flatbread stuffed with a spicy filling made using fresh broccoli, potatoes, herbs, and spices.
This paratha is super easy to make. As winters are just around the corner and fresh broccoli is available, it is an excellent dish for breakfast, lunch, or dinner. It is also a great option to pack for an office or school lunch box.
Serve it with chutney, pickle, and plain yogurt for a yummy treat!
Ingredients
Dough Ingredients
The basic ingredients required to make the dough are whole wheat flour (gehu ka atta), 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 Powder, 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.
Add some shredded cheddar or processed cheese (like Amul or Brittania) to the filling if you like cheesy parathas.
You will also need oil or ghee to cook the parathas.
How To Make Broccoli Paratha
Make The Dough
Mix the following ingredients in a large bowl. You can also use a parat (Indian utensil) to mix these ingredients.
- 2 cups of whole wheat flour
- 1 tablespoon oil
- 1 teaspoon salt
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 your hands’ heels until it becomes soft and smooth. This will take 3-4 minutes.
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 insects hiding in it. Grate the broccoli using the medium hole of a box grater. 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 150 g paneer using the medium hole of the box grater.
Add the following ingredients to a large mixing bowl and mix well.
- mashed potatoes
- grated broccoli
- grated paneer
- 1 teaspoon chaat masala powder
- 1 teaspoon roasted cumin powder
- 2 tablespoon chopped cilantro
- 1 teaspoon chopped green chili
- 1 teaspoon salt
- ½ teaspoon carom seeds
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 also use a clean kitchen counter.
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 tawa (flat griddle) over medium-high heat.
Transfer the paratha to the hot tawa 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 tawa 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.
Frequently Asked Questions
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.
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.
Variations
Mix the grated broccoli, chopped onions, and spices with the flour, then knead the dough. Using this dough, make 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 into the parathas.
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Broccoli Paratha Recipe
Ingredients
For The Dough
- 2 cups whole wheat flour (gehu ka atta)
- 1 tablespoon 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)
- 150 grams paneer (grated)
- 1 teaspoon chaat masala powder
- 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 (ajwain)
- oil or ghee for frying
Instructions
Make The Dough
- Mix flour, 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 tawa (flat griddle) over medium-high heat.
- Transfer the paratha to the hot tawa 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
Nice idea to use broccoli instead of cauliflower. Good looking paratha.
Paratha’s look healthy & tempting..
Broccoli paratha looks delicious, healthy and perfect.