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!
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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
Any side dish that adds more moisture or spice to complement the paratha is a good side dish. Typically, side dishes that go well with broccoli paratha or any paratha are vegan yogurt, dal, or pickle.
I use corn oil and olive oil when I prepare dough for parathas. I find them easier to mix in. The choice of oil typically does not affect the taste, because it is only a small quantity that we need.
Yes, my broccoli stuffed paratha recipe is vegan after I made a few substitutions. Traditionally paratha is cooked on flame with ghee. I substituted butter/ghee with vegan butter.
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!
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📖 Recipe
Broccoli Paratha Recipe
Equipment
- Rolling Pin
Ingredients
- 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
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.
Seema Sriram
WoW!! this will be my favorite lunch box. I love steamed broccoli so certainly will love to have stuffed paratha over sandwiches in my box.
Pavani
Love this broccoli paratha recipe. I have been looking for recipes to sneak in broccoli for my son and this was just perfect. So tasty, healthy and great way to make picky eaters eat broccoli.