December 5, 2021

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Broccoli Paratha | Broccoli Flatbreads

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Broccoli paratha is healthy and tasty variant of stuffed paratha or whole wheat flatbread stuffed with a spiced and savory broccoli filling. The broccoli stuffing is also made without onion and garlic. Make these broccoli paratha for breakfast or snack and surprise everyone.

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A variation to the regular stuffed paratha is this broccoli paratha. They taste good and even folks who do not like broccoli will like these parathas. This is a nice way to use broccoli if you have picky eaters.

If you like cauliflower paratha then most probably you will like these parathas as well. For best taste use broccoli that is fresh and green. It should not be wilted or discolored.

It is one of the healthiest veggies but I don’t know why it is the least consumed veggie at my place. With broccoli, I usually make this paratha or use it to make cutlet, Broccoli Stir Fry, Sauteed Broccoli, and Broccoli Soup.

Among all the recipes I make with broccoli, this is my favorite way to include it in our diet. Also it is a good way to use any leftover broccoli after using it in other recipes.

These broccoli paratha can be served hot or warm with a pickle or with curd (yogurt) or any raita of your choice. They taste good even without any accompaniment. You can also pack them in the kids’ tiffin box or have them for lunch or as an evening snack.

If making for breakfast or tiffin, then you can knead the dough the night before and refrigerate. The broccoli stuffing can also be made the night before and refrigerated.

Step-by-Step Guide

How to make Broccoli Paratha

Preparing the paratha dough:

1. First take 1.5 cups whole wheat flour, ¼ teaspoon salt and 1 to 2 teaspoons oil in a mixing bowl or pan. Mix very well.

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2. Then add ¼ cup water.

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3. Begin to knead. Add more water if required while kneading. Depending on the quality of flour, you can add less or more water. So don’t add all the water at once. Add the water in parts as needed while kneading the dough.

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4. Knead to a soft and smooth dough. Cover and keep aside the paratha dough for 30 minutes.

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Preparing broccoli stuffing

1. Blanch 250 grams broccoli in 2.5 to 3 cups hot boiling water. First heat water till it begins to boil. Switch off the heat and then add the broccoli to it.

Cover and blanch for a minute. Then drain all the water and chop or break the florets. The blanching step is optional and only if there are insects or worms in broccoli.

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2. Add the broccoli florets to a mixer.

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3. Then using the pulse option of the mixer, just mince the broccoli for some seconds. You do not need to make a paste. Just a coarse mince of the florets. Keep aside. 

I have used mixer to mince the broccoli. You can use a grater. You can even break the broccoli into large florets and then blanch if using the mixer or food processor. You will need 1.25 to 1.5 cups of grated or minced broccoli.

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4. Heat 2 teaspoons of oil in a small pan. Add 1 chopped green chili. Stir.

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5. Then add the minced or grated broccoli.

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6. Mix very well and on a low heat saute the broccoli.

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7. Saute for 2 to 3 minutes on a low heat.

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8. Then add the following spices:

  • a pinch of red chilli powder
  • ¼ to ½ teaspoon garam masala powder – If using homemade garam masala powder, then add ¼ teaspoon will do
  • ½ to 1 teaspoon amchur powder (dry mango powder) – If using homemade amchur powder then add just ½ teaspoon. If you do not have dry mango powder, you can add ½ teaspoon lemon juice or as per taste.
  • Salt as required.
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9. Stir and mix very well.

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10. Then add 1 tablespoon besan (gram flour).

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11. Mix well and saute for a minute or two. Check the taste. If required add more red chilli powder, garam masala powder or amchur powder. Let this stuffing cool at room temperature.

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Assembling and preparing broccoli paratha

1. Pinch medium sized balls from the dough. Roll them and keep them covered.

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2. On a rolling board, take a dough ball. Flatten it a bit. Sprinkle with some whole wheat flour.

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3. Roll to a round of 5 to 6 inches in diameter.

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4. Place 2 to 3 tablespoons of broccoli stuffing on the rolled dough.

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5. Begin to pleat the edges.

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6. Then bring them together at the center and press them at the center.

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7. Flatten the pressed edges with your fingers and dust some flour on the stuffed dough. You can also roll two small rounds and then place the broccoli stuffing between the dough circles. This method is shown in this Aloo paratha post.

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8. Gently roll to a paratha of about 7 to 8 inches. Sprinkle flour as required while rolling.

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Cooking broccoli paratha

9. Heat a tawa or griddle or skillet and let it become hot. Place the paratha on the hot tawa. On a medium to high heat, begin to roast the paratha. Don’t roast them on low heat as then they will become hard.

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10. When one side is partially cooked (about ¼th) then flip with the help of a spatula or tongs.

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11. Spread some oil or ghee on top. The amount of oil to be applied depends upon your taste preferences.

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12. Flip again.

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13. Now spread some oil or ghee on this side too. If the paratha has been stuffed and rolled well, it will start puffing up while cooking.

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14. Flip again. Press the paratha edges with a spatula too, so that they are also roasted well. Sometimes the edges remain slightly undercooked. If that happens then press with a spatula or spoon so that the edges are also cooked well.

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15. Flip once more and roast till the paratha is evenly cooked and has golden blisters on top. This way make all the broccoli paratha and regulate the heat as needed.

When making the second paratha you can wipe the tawa with a clean kitchen napkin if there are any burnt or browned flour particles on it.

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16. Serve broccoli paratha hot or warm. Parathas taste best when served hot. However, you can also stack them in a roti basket and later serve warm.

Serve them for breakfast with a side accompaniment of a mango pickle. You can also serve with some butter or curd or raita. They can also be packed in a lunch box or can be had as an evening snack with a cup of hot tea.

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More Paratha recipes

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

, SEO, Wordpress Support & Insurance, Mortgage, Loans, Legal, Etc BlogsBy Dassana Amit

These stuffed broccoli parathas are healthy nutritious whole wheat flatbreads stuffed with a spiced broccoli stuffing.

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr



Servings 7 Broccoli Paratha

Units

for paratha dough

for broccoli paratha stuffing

Making paratha dough

  • First take 1.5 cups whole wheat flour, 1/4 teaspoon salt and 1 to 2 teaspoons oil in a mixing bowl or pan. Mix very well.

  • Then add ¼ cup water.

  • Begin to knead. Add more water if required while kneading. I added overall ½ cup water. Depending on the quality of flour, you can add less or more water.

  • Knead to a soft and smooth dough. Cover and keep aside the paratha dough for 30 minutes.

Preparing broccoli stuffing

  • Blanch 250 grams broccoli in 2.5 to 3 cups hot boiling water. First heat water till it begins to boil. Switch off the flame and then add the broccoli in it. 

  • Cover and blanch for a minute. Then drain very well and chop or break the florets. Blanching step is optional and only if there are insects or worms in broccoli.

  • Add the broccoli florets in a mixer.

  • Then using the pulse option of the mixer, just mince the broccoli for some seconds. You do not need to make a paste. Just a coarse mince of the florets. Keep aside. 

  • I have used mixer to mince the broccoli. You can use a grater. You can even break the broccoli in large florets and then blanch if using the mixer or food processor. You will need 1.25 to 1.5 cups grated or minced broccoli.

  • Heat 2 teaspoons oil in a small pan. Add 1 chopped green chili. Stir.

  • Then add the minced or grated broccoli.

  • Mix very well and on a low heat saute the broccoli.

  • Saute for 2 to 3 minutes on a low heat.

  • Then add the following spices – red chilli powder, garam masala powder and amchur powder (dry mango powder) and salt as required. 

  • Mix very well.

  • Then add besan (gram flour).

  • Mix well and saute for a minute or two. Check the taste. If required add more red chilli powder, garam masala powder or dry mango powder. 

  • If you do not have amchur powder, you can add ½ teaspoon lemon juice or as per taste. Let this stuffing cool at room temperature.

Rolling stuffed broccoli paratha

  • Pinch medium sized balls from the dough. Roll them and keep covered.

  • Take a dough ball. Flatten it a bit. Sprinkle with some whole wheat flour.

  • Roll to a round of 5 to 6 inches in diameter.

  • Place 2 to 3 tablespoons of the broccoli stuffing on the rolled dough.

  • Begin to pleat the edges.

  • Then bring them together at the center and press them at the center.

  • Flatten the pressed edges with your fingers and dust some flour on the stuffed dough.

  • Gently roll to a paratha of about 7 to 8 inches. Sprinkle flour as required while rolling.

Roasting broccoli paratha

  • Heat a tawa or skillet and let it become hot. Place the broccoli paratha on the hot tawa. On a medium to high heat, begin to roast the paratha.

  • When one side is partially cooked (about ¼th) then flip the paratha with the help of tongs or a spatula.

  • With a spoon spread some oil or ghee on top.

  • Flip again. Now spread some oil or ghee on this side too. If the broccoli paratha has been stuffed and rolled well, it will start puffing up while cooking.

  • Flip again. Press the broccoli paratha edges with a spatula too, so that they are also roasted well.

  • Flip once more and roast till the paratha is evenly cooked and has golden blisters on top.

  • Serve them hot. You can also stack them in roti basket and later serve warm. 

  • Serve broccoli parathas for breakfast with a side accompaniment of a sweet mango pickle. You can also serve with some butter or curd.

  • They can also be packed for lunch box. You can have them for lunch or as an evening snack as well.

  • Don’t roast the paratha on low heat as then they will become hard.
  • The amount of ghee or oil to be applied for roasting paratha depends upon your taste preferences.
  • The broccoli should be fresh and green. It should not be wilted or discolored.
  • If the broccoli is clean and without insects or worms then you can skip the blanching step.
  • The recipe can be doubled or tripled.
  • To make the recipe vegan, use any neutral flavored oil to roast the parathas instead of ghee.
  • The approx nutrition info is for 1 broccoli paratha roasted with 1 teaspoon of sunflower oil.

Nutrition Facts

Broccoli Paratha

Amount Per Serving

Calories 156 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 269mg12%

Potassium 216mg6%

Carbohydrates 22g7%

Fiber 4g17%

Sugar 1g1%

Protein 5g10%

Vitamin A 236IU5%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 32mg39%

Vitamin E 3mg20%

Vitamin K 37µg35%

Calcium 30mg3%

Vitamin B9 (Folate) 39µg10%

Iron 1mg6%

Magnesium 46mg12%

Phosphorus 119mg12%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Broccoli Paratha post from the archives (August 2016) has been updated and republished on 17 October 2021.

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