Broccoli Paratha

Broccoli Paratha is an Indian stuffed bread that is loaded with the goodness of broccoli. It is very easy to make and is a great breakfast, lunch, or dinner option.

Here are some more stuffed paratha recipes, that can be made for your weekend breakfasts – Methi Paratha, Gobi Paratha, Keema Paratha, Aloo Paratha, and Palak Paneer Paratha.

Jump to:

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

About This Recipe

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, but 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 a great dish to make 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 paratha is a great way to feed this nutritious vegetable to your family members, who don’t like broccoli.

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 :

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

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

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

If you like cheesy parathas, then add some shredded cheese to the filling.

How To Make Broccoli Paratha

Make The Dough

Stir together 2 cups of whole wheat flour, 2 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 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.

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.

Peel the boiled potatoes (2 small potatoes or 1 large) and mash them 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.

Mix the mashed potatoes, grated broccoli, grated paneer, 1 teaspoon chaat masala, 1 teaspoon roasted cumin powder, 2 tablespoon chopped cilantro, 1 teaspoon chopped green chili, salt to taste, and ½ teaspoon carom seeds in a bowl.

Assemble The Broccoli Paneer Paratha

To make the paratha, take a lime size ball of the dough and dust it with dry flour. 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 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 over medium-high heat. Transfer the paratha to the hot griddle 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 press and cook until crisp and nicely browned. Serve hot with pickle and yogurt.

Frequently Asked Questions

Variations

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

2. 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.

3. 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 of your choice 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 good in the refrigerator for about 2 days. Store them in seperate airtight containers. Avoid adding salt in 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. Just cool them down completely once they are cooked and then freeze them in 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 tawa with some more oil and serve.

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