Broccoli Paratha is a wholesome, delicious, and filling broccoli-stuffed Indian flatbread. Made with whole wheat, broccoli, and some essential spices, this stuffed Indian flatbread makes a healthy and satisfying breakfast or side dish for any day.
With only a few basic ingredients, this stuffed paratha comes together in just 20 minutes. Plus, it is suitable for vegan and vegetarian diets.
Incorporate savory ingredients like miso, pinch of salt, or saffron into desserts for a unique and memorable finish to your meal.
Table of contents
If you love enjoying spicy paratha for breakfast or are looking for a delicious flatbread, this broccoli paratha is the solution for you.
On this page, I have shared step-by-step picture instructions and a video recipe on how to make Broccoli Paratha recipe, with all the tips and variations.
About Broccoli Paratha
Broccoli Paratha, also known as Broccoli Flatbread, is an easy-to-make, delicious, and nutritious flatbread perfect for any meal. This recipe for broccoli paratha is a spicy blend of broccoli, spices, and herbs, blanketed in a soft, golden-brown flatbread, perfect for any meal of the day.
Filled with a flavorful and nourishing lush green broccoli filling, this easy paratha recipe makes an authentic-tasting paratha.
Each bite of this paratha has the rich flavors of Indian cuisine. Other than being super tasty and filling, this broccoli paratha is rich in fiber and other essential nutrients.
The broccoli is a classic twist on traditional gobi paratha. Due to the addition of the nutritious powerhouse of broccoli, this recipe is a tasty and wholesome addition to your breakfast or lunch table.
The great thing I love about this paratha recipe is that, other than being nutritious and delicious, this simple broccoli paratha is super easy to make. It doesn’t require any sautéing to make the stuffing. To make this easy paratha recipe, you just need to prepare the dough, make a basic stuffing by mixing chopped broccoli with spices. Then, this spicy stuffing is filled in the cavity of a wheat flour dough circle and rolled into a thick flatbread. Then it is roasted on a skillet with some ghee or oil until both sides turn crispy and golden.
That’s it. Serve it with mirchi ka thecha, chutney, or raita, and you are all set to indulge in a divine breakfast that will keep you satiated for hours. Or serve it with some dal, chawal, paneer bhurji, and boondi raita, and your mouth watering weekend meal is ready.
So, are you ready to make this paratha and impress your family and friends? Let’s learn how to make this paratha.
This Broccoli Paratha
✔️ makes a wonderful breakfast
✔️ tastes so delicious
✔️ is quick and easy to make
✔️ uses less oil
✔️ has a mild, earthy flavor
✔️ is made with raw filling
✔️ can easily be customized
✔️ is fiber-rich
✔️ can also be packed in a lunch box
✔️ can be served as an indulging weekend meal
Ingredients
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Whole wheat flour: It is used for making the dough for this flatbread recipe.
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Water: You will need some water for kneading the dough. To make it richer, you can also use milk for kneading the dough.
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Broccoli: It is the star ingredient of this recipe. Make sure to use fresh and organic broccoli for making this paratha recipe. I have coarsely pulsed the broccoli in a blender for this filling recipe, but you can also grate the broccoli for this recipe.
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Ginger and garlic: Ginger and garlic are added for their pungency, aromatic flavor, and digestive properties. You can also use ginger garlic paste here.
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Green chilies: It adds heat to the filling. I have used mild hot chilies; you can use any chili variety of your choice. However, adding green chili is completely optional.
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Spices: For making the broccoli filling, you will need some whole and powdered spices. The spices you will need in this recipe are carom seeds (ajwain), cumin seeds, asafetida (hing), red chili powder, black salt, salt to taste, black pepper powder, cumin powder, amchur (dried mango) powder, and garam masala powder.
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Oil or ghee: You will need some oil or ghee for making the dough and it is also used for roasting the paratha. You can also use butter for roasting the broccoli paratha.
How to Make Broccoli Paratha
Making broccoli paratha at home is simple and straightforward. Here is how you can make this delicious and healthy paratha (flatbread) with perfection amd ease:
Prepare the Dough:
To make the dough, mix the whole wheat flour and salt. Then, gradually add water and knead it into a smooth dough. Apply oil, cover the dough with a kitchen towel, and set aside for 15-20 minutes.
Make the Filling:
To make the filling, add garlic cloves, green chilies, and ginger to a blender and make a coarse paste. Then add broccoli florets to the blender and process until you get a coarse mixture. Transfer this broccoli mixture to a mixing bowl. Then add all the spices and mix until well combined.
Roll the Parathas:
Divide the dough into equal balls. Flatten each ball, place some broccoli filling in the center, bring the edges together and close it up. Gently roll it out to a thick round circle (paratha).
Cook the Parathas:
Heat a tawa or skillet over medium heat. Place the rolled paratha and cook each paratha using a little ghee or oil until golden brown on both sides. Your delicious broccoli paratha is ready to enjoy. Serve Broccoli Paratha with any side of your choice.
Variations
Cheese Broccoli Paratha
Love a cheesy paratha? To make this cheesy, add grated processed cheese to the broccoli filling before adding it to the rolled dough.
Paneer Broccoli Paratha
Enjoy eating paneer paratha? To make paneer broccoli paratha, add about 1 cup of grated paneer to the broccoli filling.
Potato Broccoli Paratha
If you are a fan of aloo and veggie paratha combinations like aloo palak paratha, then you should try this potato broccoli paratha. To make this version, replace half of the chopped broccoli with boiled, peeled, and mashed potatoes.
Cauliflower Broccoli Paratha
To make this version of the paratha, combine broccoli florets with cauliflower florets and spices. The rest of the recipe will be the same.
Vegan Broccoli Paratha
If you are following a vegan diet, then make sure to roast this broccoli paratha in oil. If you want to use ghee, then you can use vegan ghee.
Gluten-Free Broccoli Paratha
To make a gluten-free version of this paratha, make sure to swap whole wheat flour with a gluten-free flour blend. Also, ensure that the asafetida (hing) you are using is gluten-free. If you can’t find gluten-free asafetida, then feel free to skip it.
Serving Suggestions
This paratha tastes best when served hot straight from the pan. It is super delicious and can be served as is without any accompaniment. But to fully enjoy it, you can pair it with any pickle, chutney, raita, or even plain yogurt for breakfast. You can also have it with just a cup of hot coffee or hot masala chai.
When serving it as lunch or dinner, pair it with a side of dal tadka, dal makhani, zucchini bharta, or any curry of your choice.
Storage Suggestions
This paratha can be stored for up to 2 days in an airtight container in the refrigerator. To store, place the cooled paratha in a kitchen tissue-lined container. When you want to serve, reheat the paratha on a skillet or in the microwave before serving.
Anu’s Tips & Tricks to make the best tasting Broccoli Partaha
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Dough: The dough should be soft and pliable for making soft paratha. So, after kneading, it is advised to let it rest for a minimum of 15 minutes to release the gluten, making it easier to roll.
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Broccoli: I have processed broccoli in a blender, but you can also use a grater and finely grate it.
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Spices: This recipe is easily customizable. You can use any spices of your choice to make it suitable for your taste buds.
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Avoid Sogginess: To avoid sogginess, it is advised to roll and fill the parathas as soon as you make the filling. If you are worried about it becoming too soggy, you can also squeeze it before adding spices.
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Cooking: For uniform cooking, make sure to press the parathas gently with a spatula while roasting them. This step ensures that they get evenly cooked on all sides.
Broccoli Paratha (Step-by-step photo instructions)
Make the Dough
- In a large mixing bowl, add 2 cups of wheat flour and salt to taste. Gradually add water and knead into a soft, smooth dough. Add 1 teaspoon oil to the dough and knead slightly again to make it smooth and pliable. Cover the dough with a kitchen towel and let it rest for at least 15-20 minutes.
Make the Broccoli Stuffing
- Rinse the broccoli head and break it into florets. Add the garlic cloves, green chili, and ginger to a blender and blend to make a coarse paste. To the same blender, add the broccoli florets and blend until you get a coarse mixture. Keep processing until all broccoli florets are used up. Alternatively, you can also finely grate the broccoli florets.
- Transfer the broccoli, ginger, and green chili mixture to a mixing bowl. Also, add carom seeds, cumin seeds, asafetida, red chili powder, black salt, salt, black pepper powder, cumin powder, amchur powder, and garam masala powder. Mix until everything is well combined. Keep it aside.
Stuff the Parathas
- After resting, lightly knead the dough again and divide it into 5-6 equal-sized balls. Take one dough ball and dip it into dry flour. Roll it out into a small circle using a rolling pin. Place 2-3 spoonfuls of the broccoli stuffing in the center of the dough circle.
- Bring the edges of the dough together to seal the stuffing inside and form a ball. Gently flatten the stuffed dough ball and dip it again in dry flour. Gently roll out the paratha (flatbread) using a rolling pin to the desired thickness. Be careful to not let the stuffing spill out.
How to Cook the Broccoli Paratha
- Heat a tawa or flat skillet on medium-high heat. Once the pan is hot, place the rolled-out paratha on the hot tawa. Cook for 1-2 minutes until you see bubbles forming on the surface. Once you start seeing bubbles form and the color change, flip the paratha. Apply a little oil or ghee on the cooked side. Flip again and apply ghee or oil or ghee on the other side. Cook until both sides are golden brown and crispy. Keep pressing the parathas with a spatula for even cooking. Once cooked, remove the cooked paratha from the tawa and repeat with the remaining dough and stuffing.
Serving
- Broccoli paratha is ready. Serve your delicious and nutritious broccoli parathas hot with raita, pickle, or any chutney of your choice.
Recipe Card
Broccoli Paratha [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breads | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 211s calories | 1 |
INGREDIENTS
For the dough
- 2 cups wheat flour
- Salt, to taste
- Water, as needed for kneading dough
- 1 teaspoon oil
For the broccoli stuffing
- 1 head broccoli, finely grated
- 3-4 garlic cloves, minced
- 1 inch ginger piece, grated
- 1 green chili, finely chopped
- 1/2 teaspoon carom seeds (ajwain)
- 3/4 teaspoon cumin seeds
- 1/8 teaspoon asafetida (hing)
- 1 teaspoon red chili powder, or to taste
- 1/2 teaspoon black salt
- Salt, to taste
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon cumin powder
- 1 teaspoon amchur (dried mango) powder
- 1/2 teaspoon garam masala powder
For Cooking
- Oil or ghee for roasting paratha
INSTRUCTIONS:
Make the Dough
- In a large mixing bowl, add 2 cups of wheat flour and salt to taste. Gradually add water and knead into a soft, smooth dough. Add 1 teaspoon oil to the dough and knead slightly again to make it smooth and pliable. Cover the dough with a kitchen towel and let it rest for at least 15-20 minutes.
Make the Broccoli Stuffing
- Rinse the broccoli head and break it into florets. Add the garlic cloves, green chili, and ginger to a blender and blend to make a coarse paste. To the same blender, add the broccoli florets and blend until you get a coarse mixture. Keep processing until all broccoli florets are used up. Alternatively, you can also finely grate the broccoli florets.
- Transfer the broccoli, ginger, and green chili mixture to a mixing bowl. Also, add carom seeds, cumin seeds, asafetida, red chili powder, black salt, salt, black pepper powder, cumin powder, amchur powder, and garam masala powder. Mix until everything is well combined. Keep it aside.
Stuff the Parathas
- After resting, lightly knead the dough again and divide it into 5-6 equal-sized balls. Take one dough ball and dip it into dry flour. Roll it out into a small circle using a rolling pin. Place 2-3 spoonfuls of the broccoli stuffing in the center of the dough circle.
- Bring the edges of the dough together to seal the stuffing inside and form a ball. Gently flatten the stuffed dough ball and dip it again in dry flour. Gently roll out the paratha (flatbread) using a rolling pin to the desired thickness. Be careful to not let the stuffing spill out.
How to Cook the Broccoli Paratha
- Heat a tawa or flat skillet on medium-high heat. Once the pan is hot, place the rolled-out paratha on the hot tawa. Cook for 1-2 minutes until you see bubbles forming on the surface. Once you start seeing bubbles form and the color change, flip the paratha. Apply a little oil or ghee on the cooked side. Flip again and apply ghee or oil or ghee on the other side. Cook until both sides are golden brown and crispy. Keep pressing the parathas with a spatula for even cooking. Once cooked, remove the cooked paratha from the tawa and repeat with the remaining dough and stuffing.
Serving
- Broccoli paratha is ready. Serve your delicious and nutritious broccoli parathas hot with raita, pickle, or any chutney of your choice.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- The dough should be soft and pliable for making soft paratha. So, after kneading, it is advised to let it rest for a minimum of 15 minutes to release the gluten, making it easier to roll.
- I have processed broccoli in a blender, but you can also use a grater and finely grate it.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/broccoli-paratha/
