Broccoli Moong Sprouts Paratha Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Broccoli Moong Sprouts Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak more veggies into your family’s meals. And let me tell you, these Broccoli Moong Sprouts Parathas are amazing for that! They’re packed with flavor, surprisingly easy to make, and a fantastic way to enjoy a healthy and delicious Indian flatbread. I first made these when trying to get my kids to eat more greens, and they were a hit – honestly!

Why You’ll Love This Recipe

These parathas aren’t just healthy; they’re seriously tasty. The slight bitterness of the broccoli is beautifully balanced by the earthy moong sprouts and warm spices. Plus, the soft, flaky paratha itself is just… comforting. It’s a complete meal in itself, but also pairs wonderfully with raita and pickle. Trust me, you’ll want to add this one to your regular rotation!

Ingredients

Here’s what you’ll need to make these delightful parathas:

• 1 cup Atta (wheat flour)
• Pinch of Salt
• ½ teaspoon Red chilli powder (adjust to taste)
• ½ teaspoon Turmeric powder
• 2 teaspoons Oil/Ghee (plus extra for cooking)
• ½ teaspoon Ajwain (carom seeds)
• Lukewarm water (as needed)
• 1 cup Broccoli florets, finely chopped
• ½ – ¾ cup Green moong Sprouts
• 1 medium Onion, finely chopped
• 1 teaspoon Ginger, chopped
• ¼ teaspoon Asafoetida (hing)
• ½ teaspoon Red chilli powder (adjust to taste)
• ½ teaspoon Coriander seeds powder
• ½ teaspoon Garam masala powder
• ½ teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 2 teaspoons Oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Moong Sprouts: These aren’t just for show! They’re a powerhouse of protein and fiber, making these parathas super satisfying. Plus, they have a lovely, slightly nutty flavor.
• Ajwain in the Dough: Don’t skip the ajwain! It adds a wonderful aroma and aids digestion. My grandmother always said a pinch of ajwain makes everything better, and I tend to agree.
• Regional Variations: Paratha fillings are incredibly diverse across India. Some families use potatoes, others paneer, and some even add lentils. Feel free to experiment! I’ve seen versions with cauliflower and peas too.
• Broccoli Prep: Pulse the broccoli in a mixer – don’t overdo it, you want it finely chopped, not a puree.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a bowl, combine the wheat flour, salt, red chilli powder, turmeric, oil/ghee, and ajwain. Mix everything well.
2. Gradually add lukewarm water, a little at a time, and knead into a soft, pliable dough. It shouldn’t be sticky! Rest the dough for about 10 minutes – this helps relax the gluten.
3. While the dough rests, let’s prepare the filling. Pulse the broccoli florets in a mixer until they’re finely chopped.
4. Heat oil in a pan over medium heat. Add the cumin seeds, chopped ginger, and asafoetida. Sauté for about a minute until fragrant.
5. Add the chopped onion and sauté until it turns translucent.
6. Now, add the chopped broccoli, moong sprouts, red chilli powder, coriander powder, turmeric, and garam masala. Cook for 2-3 minutes, stirring occasionally, until the broccoli is slightly softened. Remove from heat and let it cool.
7. Divide the dough into 5 equal balls.
8. Flatten one dough ball into a disc. Place a generous spoonful of the broccoli-moong filling in the center.
9. Carefully seal the edges, pleating them together like you would with modak dumplings. This takes a little practice, but don’t worry if it’s not perfect!
10. Dust the stuffed paratha with flour and gently roll it out into a circle, about 6-7 inches in diameter. Be gentle, you don’t want to burst the filling.
11. Heat a tawa (flat griddle) over medium-high heat. Place the paratha on the hot tawa and cook for about 1-2 minutes per side, drizzling with ghee or oil.
12. Cook until golden brown spots appear on both sides. Press gently with a spatula to ensure even cooking.
13. Serve hot!

Expert Tips

• Don’t Overfill: Resist the urge to stuff the parathas too much, or they might burst while rolling or cooking.
• Hot Tawa is Key: A hot tawa ensures the parathas cook quickly and become flaky.
• Ghee vs. Oil: Ghee adds a lovely richness, but oil works just fine if you prefer.

Variations

• Vegan Adaptation: Simply use oil instead of ghee in both the dough and for cooking.
• Gluten-Free Adaptation: Use a gluten-free flour blend (like rice flour, potato starch, and tapioca starch) instead of wheat flour. You might need to adjust the amount of water.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend loves to add a chopped green chilli to the filling!
• Festival Adaptations: These parathas are perfect for festivals like Holika Dahan or Lohri, where warm, comforting food is a must.

Serving Suggestions

These parathas are delicious on their own, but even better with:

• Raita (yogurt dip)
• Pickle (mango or lime pickle are classic choices)
• A side of fresh salad

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

What is the best way to knead the dough for soft parathas?

Kneading is key! Use lukewarm water and knead for at least 5-7 minutes until the dough is smooth and elastic. Resting the dough also helps.

Can I use frozen broccoli for this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before chopping.

How can I adjust the spice level of the paratha?

Reduce or increase the amount of red chilli powder to suit your taste.

What are the health benefits of adding moong sprouts to parathas?

Moong sprouts are packed with protein, fiber, and vitamins, making these parathas a nutritious and filling meal.

Can I make the stuffing ahead of time?

Absolutely! You can prepare the stuffing a day in advance and store it in the refrigerator.

How do I prevent the parathas from becoming hard?

Don’t overcook them! Cook on medium-high heat and drizzle with enough ghee or oil. Also, make sure the dough is soft and pliable.