Broccoli Paratha Recipe

Here is a recipe that will have the kids consuming this nature's vegetable gift without complaining once. Prepared the right way, it can be enjoyed as a breakfast, lunch, or dinner entree. Broccoli Stuffed Paratha is one simple dish that is easy to prepare and loaded with dietary fiber, iron, calcium, and a lot of cancer-fighting components.  No wonder it is included in the Superfood family!

With Broccoli, I usually stick to preparing soups, stir-fries, or broccoli cutlets. This time, I decided to veer off the beaten path and try something different like Parathas. This was a huge success on two fronts...it tasted wonderful and I found a great way to sneak broccoli into a kid's diet.

Broccoli can be eaten cooked or raw and both are perfectly healthy ways. For this recipe, I grated the broccoli and stuffed them inside the dough. So there is no question of overcooking them. All the flavors, nutrition, and vitamins are intact as you start to cook the parathas. If you want to know more health benefits of broccoli visit here

Ingredients note

• Wheat flour: For best results, be sure to use whole wheat flour rather than any other kind. I used the brand ‘Sujatha’ for the flour, but you can use any brand you prefer as long as it is ‘whole wheat flour’.
• Broccoli: Be sure to rinse with florets in clean water and soak them in hot water for 15 minutes before cutting them. Try to have the florets in comparable sizes so that they blanch evenly.
• Spices: Use your favorite spices here as a stuffing for parathas. I used mango powder, ginger powder, turmeric, and red chili powder. (Or substitute with garam masala)

How to make this recipe

Cut broccoli into small pieces and put them in hot water for 15 minutes. Remove and pat dry the florets. Grate the broccoli florets and keep them aside.

Take a small bowl, mix the shredded or grated broccoli with a pinch of salt, red chili powder, turmeric, ginger, and mango powder. Mix well. 

Mix the Whole wheat flour and salt thoroughly and then make a soft dough by adding water and oil. 

Add the water in small quantities while kneading and making sure the dough doesn't have any lumps. Too much water will ruin the dough. Keep the dough aside.

Roll the dough into small circles and stuff the broccoli mixture.

Fold the edges of the circular dough to cover the stuffing. Do not pinch off the excess dough. Instead, fold it and seal the stuffed dough with it.

Roll the stuffed broccoli to make a flat roti.  It is hard to maintain a circular shape when you are rolling. It is ok to end up with any shape.  It is usually a source of laughter when the kids get funny-shaped parathas.

Place a skillet over medium heat. Place the flat broccoli dough (roti) on the hot skillet and keep it until you see raised bumps on it. Flip it a few times to ensure even heating on both sides.  On the last flip add oil to the surface of the paratha and spread it evenly.

The broccoli paratha recipe is ready! Serve it warm paired with plain vegan yogurt or butter and vegetable kurma!

Recipe FAQ’s

Expert tips

• Do not apply much pressure when you roll the broccoli parathas. That leaves uneven thickness and overcooks the parathas at some spots.
• Grate the broccoli into a fine texture. This will greatly help when you roll/flatten the dough.
• You don’t have to toss the broccoli stems! Use them in your curry or stir fry recipe!
• To get the best-tasting parathas, apply a thin layer of vegan butter or olive oil when you serve them warm. 
• Store leftover stuffed parathas in an airtight container for up to a week.

Storing suggestion

Broccoli Paratha freezes well. Just let them cool to room temp once they are cooked. Then freeze them into ziplock freezer bags. Place a parchment paper in between each Paratha, so they don’t stick to each other. Just thaw them and heat them on a skillet with a little oil when you need them! Just like store-bought parathas!

Related recipes

• Sweet Potato Paratha 
• Gobi Paratha Recipe
• Broccoli Soup Without Cream

For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.

If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest. 

📖 Recipe

Broccoli Paratha Recipe

Uma Srinivas

Broccoli Stuffed Paratha is one simple dish that is easy to prepare and loaded with dietary fiber, iron, calcium, and a lot of cancer-fighting components.

5 from 1 vote

Print Recipe

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Course :Breakfast

Cuisine :Indian

Diet :Vegan

Allergen :Dairy free, Soy free

Difficulty :Easy

Servings 4

Calories 207 kcal

Equipment

• Cast Iron Pan
• Rolling Pin

Ingredients

  

1x2x3x

• ▢ 2 Cups whole wheat flour
• ▢ Salt to tatse
• ▢ 1 Cup Shreded Broccoli - (or grated)
• ▢ 2 tbsp Cooking oil or Olive oil
• ▢ ¼ tsp mango powder
• ▢ ¼ tsp ginger powder
• ▢ ¼ tsp turmeric powder
• ▢ ½ tsp red chili powder

Cook ModePrevent your screen from going dark

Instructions

 

• Cut broccoli into small pieces and put them in hot water for 15 minutes.
• Remove and pat dry the florets. Grate the broccoli florets and keep them aside.
• Take a small bowl, mix the shredded or grated broccoli with a pinch of salt, red chili powder, turmeric, ginger, and mango powder. Mix well.
• Mix the Whole wheat flour and salt thoroughly and then make a soft dough by adding water and oil. Add the water in small quantities while kneading and making sure the dough doesn't have any lumps. Too much water will ruin the dough. Keep the dough aside.
• Roll the dough into small circles and stuff the broccoli mixture. Fold the edges of the circular dough to cover the stuffing. Do not pinch off the excess dough. Instead, fold it and seal the stuffed dough with it.
• Roll the stuffed broccoli to make a flat roti. It is hard to maintain a circular shape when you are rolling. It is ok to end up with any shape. It is usually a source of laughter when the kids get funny-shaped parathas.
• Place a skillet over medium heat. Place the flat broccoli dough (roti) on the hot skillet and keep it until you see raised bumps on it. Flip it a few times to ensure even heating on both sides. On the last flip add oil to the surface of the paratha and spread it evenly.
• Broccoli paratha is ready! Serve it warm paired with plain vegan yogurt or butter and vegetable kurma!

Video

Notes

• Do not apply much pressure when you roll the broccoli parathas. That leaves uneven thickness and overcooks the parathas at some spots.
• Grate the broccoli into a fine texture. This will greatly help when you roll/flatten the dough.
• You don’t have to toss the broccoli stems! Use them in your curry or stir fry recipe!
• To get the best-tasting parathas, apply a thin layer of vegan butter or olive oil when you serve them warm. 
• Store leftover stuffed parathas in an airtight container for up to a week.

Nutrition

Calories: 207kcal | Carbohydrates: 44g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 227mg | Fiber: 7g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

Keyword Broccoli Paratha

Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!