Broccoli Parathas are Indian style parathas made by stuffing a wholesome amount of broccoli. Parathas are a typical Indian breakfast, lunch or dinner items and are a super filling meal. Some other popular stuffed parathas on the blog are Aloo Paratha, Methi thepla, Sweet puran poli, Kanda Thalipeeth or even the traditional South Indian Akki roti.
Broccoli parathas are made just like any other North Indian parathas. The stuffing is prepared and stuffed and rolled in a dough same as an aloo paratha or a paneer paratha. These parathas are then fried or roasted with ghee or butter and served with the wholesomeness of white butter (Makkhan). Broccoli parathas are made using many combinations. Some make it using paneer, onion or even cheese.
Broccoli is power packed with protein and is a healthy meal option. Many a times we do not like the style of having it as a salad. Making it this way can help you increase the intake of this vegetable.
What goes in this paratha
I have made these parathas using broccoli , diced onion and a few spices. I have directed various ways to make it and enjoy the delicious and rich combination. I have made it using home made rotis but the best part is if making wraps or pockets you can easily stuff it in store bought uncooked phulkas or tortillas.
Broccoli paratha wraps
Parathas are usually made by stuffing broccoli and rolling them. But here since my kids like more of finger foods and husband prefer easy eating meals in office I make paratha wraps. The technique is all same. Just roll the paratha, stuff the stuffing and then wrap the roti. I roast it in a panini grill which even uses less oil and ghee and my health cautious family is happy to have it. Because it is small wraps it is like a finger food to dip in yogurt or ketchup and enjoy.
Some other recipes featuring broccoli are
So lets now check the broccoli paratha recipe in detail.
For the dough
- 2 cups wheat flour
- 1.25 cups water
- 1 tsp salt
- OR Store bought rotis/tortillas
For the broccoli stuffing
- 2 cups broccoli florets
- 1/2 Medium sized diced onion (Preferably white/brown) Grated Paneer and cheese can also be added
- 1 tbsp Besan (gram flour) or corn flour
- 1 teasp green chilli paste
- salt as per taste
- 1.5 tsp pepper
- 1 tsp Ginger garlic paste (Optional)
- Dash of lemon
- Take the whole wheat flour in a mixing bowl, add salt and gradually add water and start kneading.
- The dough can be kneaded in a kitchen aid, food processor, or by hand. Make a soft dough apply oil and set aside covered.
- Take 2 cups broccoli florets in a mixer grinder and grind it semi fine.
- Heat 1 tablespoon oil in a pan.
- Saute ginger garlic paste , and diced onions until cooked and soft. You may use grated paneer too.
- Saute the green chilli paste .Now add the crushed broccoli florets and mix well.
- Add salt and pepper as per taste and saute the stuffing mix well. Add a dash of lemon juice and mix well.
- If you feel the mixture is too wet and soggy add a tbsp besan gram flour or corn flour to make it binding consistency.
- If the mixture is dry and binding consistency you may skip adding besan.
- Allow the mixture to cook for 3-4 minutes and then cool the mixture.
- Now take a dough ball of a large lemon size. Roll it with the help of some dry flour and pin.Make a small 3 inch round.
- Add 2 tablespoon broccoli mixture on it.
- Now holding the edges lock the mixture in the middle of the dough ball and make a stuffing. No air pockets.
- Now gently roll the stuffed ball to a 5-6 inch paratha size. Make sure the stuffing dosent pop out.
- Now heat a tawa/pan and roast the paratha from both sides. you can flip and use ghee/oil/butter to roast it until golden .
- The paratha is ready to serve.
Paratha using Uncooked rotis/tortillas
- You can use store bought rotis/tortillas for this paratha.
- Take a roti, add stuffing on half of the roti and spread it .
- Fold the remaining half over the other and lock the paratha/quesadilla.
- You now have a half circle shaped paratha.
- Roast it similar to the paratha on pan or you may even roast it in a panini press.
- Serve it with pickles, yogurt or any other favourite dip. Ketchup and yogurt is our favourite.
- Broccoli should be dry so that we get a dry and coarse mixture. If it’s wet the mixture will become watery and mushy.
- You may use store bought rotis/tortillas or make your own from scratch.
- Adding besan can add a little binding texture to the broccoli mix. Do not overdo it. Just a tablespoon is enough.
- You may add the same mixture between 2 breads and sandwich it.
Do check our other varieties of one pot curries in the links below
- Bharwan baingan/Stuffed brinjal
- Shahi Paneer
- Palak Paneer
- Chole masala
- Lobia broccoli curry/Black eyed peas curry
- Split Moong dal
- Pav Bhaji
If you like and try this recipe do write reviews in the comment section below.
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