Broccoli Paratha Recipe Whiskaffair

on Jan 18, 2021, Updated Mar 15, 2024 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!

Variations

Mix the grated broccoli, chopped onions, and spices with the flour, then knead the dough. Using this dough, make thin, thepla-like parathas.

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.

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. 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. 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. 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. 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. 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.