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Broccoli Paratha / Broccoli Flatbread

Niranjana Sankaranarayanan
Broccoli Paratha emerges as a delightful and healthful variant of the classic paratha, packed with a spicy and savoury broccoli filling. This innovative take on the traditional Indian flatbread borrows its preparation technique from the beloved Cauliflower or Gobi Paratha, yet many find the Broccoli Paratha to surpass its cousin in flavour. Crafted without the use of onions and garlic, this recipe is adaptable, allowing for personal touches such as the addition of these ingredients if desired. Ideal for any meal - breakfast, lunch, or dinner - Broccoli Paratha serves as a versatile and satisfying option.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 45 minutes
Course Breakfast, Main Course
Cuisine Indian, North Indian
Servings 10 nos

Equipment

  • 1 Pan
  • 1 Mixie / Grater depending on the method
  • 1 Ladle
  • 1 Rolling Pin

Ingredients
  

For Dough

  • 2 cups Atta / Wheat flour
  • As req Water
  • 1 tsp Ghee / Oil optional

For Stuffing

  • 2 tsp Ghee
  • 2 tsp Ginger
  • 4 nos Green chillies Can use less number
  • 1 no Broccoli Medium size
  • 2 tsp Red chilli powder
  • 3 tsp Garam masala
  • 1/2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • As req Salt

Instructions
 

To make Dough

  • In a bowl add the wheat flour, salt and a small quantity of water and mix well.
  • Knead it well to make a soft dough.
  • Add a teaspoon of oil or ghee to make it soft.
  • Set the dough aside and cover it with a damp cloth.

To make Stuffing

  • Take a broccoli and grate it using a grater. Do not chop it with knife as we will not get finely minced broccoli.
  • Alternatively, you can blanch the broccoli and mince it in the mixer jar. Either way works well to make the stuffing.
  • In a pan, add ghee and and then cumin seeds. Once the cumin seeds are fried well, add the finely chopped ginger and green chillies.
  • Sauté them well until the rawness of both ginger and green chilli is gone.
  • At this stage add the grated or minced broccoli.
  • If you are adding raw grated broccoli, then you have to sprinkle water to cook the broccoli. If you are using blanched, minced broccoli, there is no need to add water.
  • Then add the spices like red chilli powder, Garam masala, Jeera powder, Coriander powder, salt and turmeric powder.
  • You can also add Dry mango powder or Amchur powder or Lemon juice. Adding this is totally optional.
  • Mix well and allow everything to blend well.
  • Stuffing is ready.

Assembling / Making Paratha

  • Pinch a portion of dough and divide the it into equal parts. Make medium sized balls and arrange it on a plate.
  • Take one of the dough balls, coat it with the wheat flour and place it on the rolling surface.
  • Flatten the dough with your palms.
  • On the rolling surface, spread it out with the rolling-pin for about 5 to 6 inches diameter.
  • Since we are going to make paratha, we have to roll it out thicker to keep the stuffing.
  • Take two tablespoon full of the stuffing and place the stuffing in the centre of the roti.
  • Make pleats from all sides and bring it to centre. Pinch and remove the extra dough.
  • Coat it with the wheat flour on all the sides and flatten it with your hands.
  • Keeping the folded side facing downwards, spread it carefully. Take care that the stuffing do not come out.
  • The thickness should be slightly more than than we make for roti.
  • Now heat the skillet and drizzle some ghee. Place the paratha and drizzle some ghee.
  • Spread the ghee all over the paratha so that it gets cooked well and you will get a nice aroma as well.
  • Paratha will start cooking and as a result it starts to puff up. You can see the brown spots on it.
  • Now turn it upside down and cook on the other side.
  • Make sure that they change in colour on both the sides in order to cook the parathas well.
  • Once done, remove the parathas from the flame.
  • Repeat the same step for other parathas.
  • Serve it hot with curd and pickle. You can also pack it for lunch. It tastes really great.

Notes

  • Use fresh, vibrant green broccoli for the best taste and nutrition.
  • Grating or mincing the broccoli ensures a fine texture for the stuffing.
  • Adjust the spice levels to your preference.
  • Do not roast the paratha and make it crispy. It will become hard.
  • For a vegan version, substitute ghee with oil.
This Broccoli Paratha recipe is a wonderful way to include more greens in your diet without compromising on taste. Whether packed for a lunchbox or served fresh at the dining table, it's sure to be a hit with both adults and children alike.
Keyword Aloo paratha, Breakfast, Broccoli, Broccoli paratha