Numerous types of parathas are prepared in the Indian household, such as Aloo Paratha, Paneer Paratha, Methi Paratha, Mooli Paratha, or Ajwain Paratha. All of them are incredibly nutritious. ‘Broccoli Paratha’ is one such delectable paratha. This paratha is a filling breakfast made with broccoli, ginger, wheat flour, and spices. I find broccoli parathas more flavorful as compared to cauliflower paratha. And guess what, my kids love them too. They enjoy these stuffed parathas in their lunch box, just like their favorite Cheese Paratha. Once you prepare these, they’ll become a regular feature in your household. It is one of my favorite Indian broccoli recipes!
Watch How to Make Broccoli Paratha
Why Make Broccoli Paratha?
Broccoli has numerous health advantages. It lowers cholesterol, promotes heart health, is an effective antioxidant, and is also a good source of protein. This vegetable’s high fiber content improves digestion, reduces constipation, and keeps blood sugar levels low. Make this paratha and pack it in your kids’ lunchboxes.
Why You’ll Love This Recipe?
It’s a tasty, nutritious, and healthy paratha recipe. This is a no-onion-garlic recipe It is easy and quick to put together It can be made for breakfast, lunch, or dinner You can try different variations to add variety It is enjoyed by kids and adults
Ingredients
Paratha is made up of two main components – dough and stuffing. Atta (whole wheat flour): This is a common ingredient in Indian households. Atta is available in Indian grocery stores. Sujata Gold, Aashirwaad, and other well-known brands are available. Broccoli: Use fresh broccoli. Grate using the grater’s medium hole. Any thick stalks must be discarded because they contain too much moisture and will also tear the paratha. Ginger: I always use freshly grated ginger when making broccoli paratha. It adds a ton of flavor to the dish. It is also fantastic for digestion. Green Chilli: Use finely chopped green chili to add a fantastic flavor and kick to the paratha. I like to use Thai green chilies, but you can use any. Skip green chili if making parathas for little kids. Spices: I have used only three spices in this recipe – Jeera powder (ground cumin), Haldi (Turmeric powder), and red chili powder. You will already have these in your pantry. Oil/ Ghee: For the dough and roasting the parathas. Use any vegetable oil or ghee. I prefer to use ghee, especially when making parathas for kids. Avoid ghee if you are vegan.
How To Make?
Step 1: Make the dough.Mix the whole wheat flour, oil, and salt in a large mixing bowl. Add water in increments and knead the contents into a soft dough. Knead for 8-10 minutes to form a smooth, soft dough. Cover and set aside the dough for around 30 minutes to rest. You can even make your dough in the food processor or stand mixer. Here is a post for how I make roti dough using Kitchenaid stand mixer. Step 2: Make the stuffingWash the broccoli head under running water. Let the broccoli dry, and then grate the broccoli using a grater. Use can grate the whole broccoli head or cut it into large florets and grate. Mix ginger, green chili, and spices with the grated broccoli to prepare the stuffing. Step 3: Make the parathas.Take a medium-sized dough ball. Roll it and then flatten it lightly with the help of your palms. Roll out a roti of about 5 inches in diameter, dusting it with flour. You can, optionally, spread some ghee on the rolled dough. I like to do this, especially when making parathas for kids. Place a little stuffing on the disc in the center. Gather the edges, form pleats, and form a dumpling. Next, flatten this dumpling in the center, sprinkle some flour, and roll it. Make sure the edges are not very thick. Pro-tip: Sometimes, parathas have thicker dough in the center. To avoid that, you can remove any extra dough at the top of the dumpling. This ensures that the filling spreads evenly throughout the paratha. Step 4: Cook the parathas on both sides.Heat a skillet/ tawa. Place the paratha on a heated tawa. Cook until both sides of the paratha have brown spots. The broccoli paratha is ready. Make more parathas the same way!
Variations
Mix grated broccoli, green chili, ginger, and spices with whole wheat flour, then make a soft dough. This way, you don’t have to stuff the parathas, which is an easier option, especially for beginners. Add boiled, mashed potato along with grated broccoli to make the stuffing. Adding paneer (Indian cottage cheese) to broccoli makes delicious parathas. When added to broccoli, finely chopped onions make a nice crunchy stuffing. I also love adding lots of chopped cilantro to the broccoli for a fresh, earthy flavor.
Pro-Tips
The dough should be soft and smooth, and let it rest for 15-30 minutes before you start making the parathas. Only use fresh broccoli. Do not use frozen broccoli, as it oozes out lots of moisture and will break the parathas. Don’t be tempted to overstuff the parathas with the stuffing, as they tend to break when rolling. Also, make sure the parathas are not under-stuffed. This recipe is easily scalable, and the quantity can be increased or decreased. It is essential to keep in mind that the broccoli is finely grated. Larger gratings or shreds can tear the paratha when rolling. Adjust the spice level with less or more green chilies to taste. The griddle/tawa should be heated enough for the parathas to be tender and crispy. Cooking the parathas on medium-high heat is recommended. Low heat will not produce crisp parathas.
How To Serve?
Broccoli paratha tastes excellent on its own! Stuffed parathas are traditionally served with a dollop of white homemade butter, pickle, and plain homemade yogurt or sweet lassi, and believe me, this is the most excellent way to eat them. A cup of masala chai with broccoli paratha is comforting. It’s usually made for breakfast, but my kids love it for lunch or dinner. Serve this delectable paratha with your favorite spicy dal or curry for a complete meal. To enjoy this paratha, serve it with this Ginger Chilli Pickle or mango pickle or this mint cilantro chutney and chilled raita such as boondi raita or cucumber raita.
Storage Suggestions
The filling and dough will keep well in the fridge for about 2-3 days. Store them separately in air-tight containers. If storing the stuffing, do not add salt. Whenever you want to make broccoli paratha, take the stuffing out of the fridge 15 minutes ahead and press out any excess water. Add salt and use the stuffing to make the paratha. Broccoli paratha freezes well. Cool them after cooking and then freeze them in ziplock freezer bags. Place a piece of parchment paper between each paratha to prevent them from sticking together. When ready to serve, defrost and cook on a Tawa with a little more oil.
Is this Paratha Vegan?
Traditionally, parathas are cooked with ghee. However, you can make them vegan by using vegetable oil of your choice.
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