Broccoli Paratha Recipe, How to make Broccoli Paratha

Broccoli paratha is a soft, spiced Indian flatbread stuffed with a quick sauteed broccoli filling. Onion, ginger and cumin in stuffing and spice powder in dough, to suit Indian taste buds. Let's see how to make broccoli paratha that stays soft for hours, this with step by step pictures, easy to understand even for beginners.

This stuffed Indian flatbread is ready under 40 minutes, works well for lunch boxes, kids tiffin or quick weeknight dinner. Make this when you have one head of broccoli to use up, you want a sneaky way to get kids (or broccoli-skeptical adults) to eat their greens.

Check out my Gobi paratha and Aloo paratha recipe in this website.

Jump to:

• Broccoli Paratha Ingredients
• Step by step images
• Expert Tips
• My notes
• Substitutions & Variations
• Storage
• Troubleshooting
• FAQs
• Recipe card

I am not a big fan of broccoli, mainly its texture, so I always find a way to cook it in a way that its in mashed form like in my broccoli pesto pasta or in ground form as broccoli soup. Aj is just opposite to me, he loves broccoli only if its in bite florets. This recipe is told to me by my friend Sangeeta and she asked me to try it.

I loved the way it is prepared - with spice powders both in the stuffing and in the dough. I tried and I liked it a lot. This is sure a great recipe with broccoli for me to consume this healthy veggie. The preparation is exactly same as gobi paratha. I would say, I like this more than gobi paratha. Makes it a perfect one for your lunch box or your kid's lunch box or for a quick fix dinner.

Why this recipe works?

• Spiced filling as well as dough
• Sauteeing the stuffin, not using raw
• Easy way to prepare
• Healthy as well as tasty

Broccoli Paratha Ingredients

Here are the simple ingredients needed to make this.

• For dough: Wheat flour - Atta - The base of paratha, I use Indian atta, but whole wheat flour available globally works too
• Red chilli powder - Seaons the dough itself so that the flavor is not only in the stuffing
• Oil - Makes dough pliable and keeps paratha soft for long time.
• Salt
• For the broccoli stuffing: Broccoli - Use fresh, green ones.
• Onion - Adds body to the filling
• Ginger- for a warm flavor and to cut the broccoli's green, grassy aroma.
• Spice powders - Red chili powder, Garam masala powder, Turmeric powder - For spice, flavour and color respectively.
• Cumin seeds - Helps with digestion and gives a base flavour for stuffing.
• Salt, Oil

Please refer to my Recipe card below for quantities.

Step by step images

1. Prepare dough with approx. ½ cup water (plus or minus as needed) using the first table ingredients. Keep aside while you prepare stuffing and make equal sized balls out of it at the time of rolling.

2. Wash and tap the excess water from broccoli. You can either grate using a grater or run it in a food processor. I used my mixie. Heat kadai and temper with cumin seeds.

3. Add ginger and onion, fry till onion turns transparent. In goes grated broccoli and mix for a minute.

4. Add turmeric, salt, red chilli and garam masala powder. Mix and cook covered for 2 minutes in medium flame.

5. Once done, transfer to a bowl. Spread the whole wheat flour dough ball into thick circle as shown in the picture and stuff with 3 tablespoon of the prepared broccoli.

6. Pinch the dough towards centre to close and make a pocket. Dust generously and start rolling our into thick parathas. Reverse the paratha while rolling in between and dust with flour if needed.

7. Heat tawa/ pan, until hot and cook the rolled out paratha both sides in medium flame. I usually drizzle oil only after the parathas are half done. Gently press using spatula for beautiful golden spots.

Serve with white butter, pickle and curd or any raita. I loved to have it as such. Soft parathas ready, stays soft for hours.

Expert Tips

• Use lukewarm water if you hardly have any resting time.
• Keep the dough covered with cling wrap or damp cloth, so that it does not dry out.
• Roll with light, even pressure and keep the mixture centered. Uneven distribution is most common reason for tears.
• Cook paratha in medium flame, yet hot tawa. Too low flame gives hard, dense results.

My notes

You can use ghee instead of oil.

Use finely chopped green chilies after cumin seeds for extra spice.

I used mild Kashmiri red chilli powder, if you are using spicy version adjust accordingly.

Add spices like cumin powder or amchur powder for extra zing.

Substitutions & Variations

Broccoli sprouts paratha - Add a little moong sprouts along with the broccoli for extra protein.

Add ¼ teaspoon ajwain while making dough for a lovely flavour.

Cheese - Adding cheese to the spicy broccoli mixture for kids who need extra convincing 😉

Aloo - Mix in some cooked, mashed potato with broccoli for softer, milder filling.

Instead of ginger, you can add ginger garlic paste too.

Storage

Broccoli mixture can keep well in the fridge for upto 2 days in an airtight container.

Cooked paratha can also be properly packed in airtight container or wrap in foil once fully cooled. Refrigerate and can use next day. Reheat by steaming or gently warming over tawa.

Troubleshooting

Stuffing turned watery - This usually means the broccoli was not sauteed long enough as well as it retained water. Cook a little longer, uncovered, to let excess water evaporate before using it.

Paratha tore while rolling - Dough is too stiff, too much water in broccoli mixture. The consistency difference is main reason. Use more water in dough for soft dough always.

Hard or dense paratha - Overcooking on low heat. Add oil once paratha is halfway done.

Dough kept sticking while rolling - Dust more generously with dry flour and make sure your dough isn't too wet to begin with.

FAQs

Check other Paratha recipes:

• Rajma Paratha
• Paneer paratha
• Capsicum cheese paratha
• Veg Kheema paratha

Recipe card