Broccoli Carrot Paratha Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Broccoli Carrot Paratha Recipe – Easy Indian Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your family’s meals. These Broccoli Carrot Parathas are exactly that – a delicious, comforting, and surprisingly healthy twist on a classic Indian flatbread. I first made these when my little one was being a bit picky with her veggies, and honestly, they were a hit! You’d never guess there’s a whole serving of vegetables hidden inside. Let’s get cooking!

Why You’ll Love This Recipe

These parathas are a fantastic way to enjoy a quick, flavorful, and nutritious meal. They’re perfect for breakfast, lunch, or even a light dinner. Plus, they’re a brilliant way to use up leftover veggies! The combination of slightly sweet carrot and earthy broccoli, spiced just right, is seriously addictive.

Ingredients

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

• 1 cup whole wheat flour (atta) – about 150g
• ½ teaspoon vegetable oil
• ½ teaspoon salt
• 1 small broccoli head
• 1 large carrot
• 1 teaspoon vegetable oil (for filling)
• ½ teaspoon red chili powder (adjust to taste)
• ½ teaspoon cumin powder
• ½ teaspoon dried mango powder (amchur)
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• ½ teaspoon fresh ginger (chopped)
• 1 tablespoon cilantro/coriander leaves (chopped)

Ingredient Notes

Let’s talk ingredients! Using atta, or whole wheat flour, is key for that authentic paratha texture and flavor. It’s what gives them that lovely, slightly nutty taste.

The spice blend is where the magic happens. Don’t skip the amchur (dried mango powder) – it adds a lovely tangy kick that balances the sweetness of the carrot. If you can’t find it, I’ve included substitution ideas in the FAQs!

And of course, the star of the show: broccoli and carrot! This combo is a winner, offering both sweetness and a good dose of vitamins. Feel free to experiment with other veggies too – peas, potatoes, or even cauliflower would work beautifully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare filling: First, pulse the chopped broccoli and carrot in a food processor until they’re finely shredded. You want them small enough to mix easily into the paratha dough.
2. Temper spices: Heat 1 teaspoon of oil in a pan over medium heat. Add the cumin and mustard seeds and let them crackle – this releases their amazing aroma! Then, sauté the chopped ginger until it turns golden brown.
3. Cook filling: Add the shredded veggies, red chili powder, cumin powder, and amchur to the pan. Mix everything well and cook for about 5-7 minutes, until the veggies are slightly softened. Finally, stir in the chopped cilantro and set the filling aside to cool.
4. Make dough: In a large bowl, combine the whole wheat flour, oil, and salt. Gradually add water, a little at a time, and knead until you form a soft, pliable dough. Cover the dough and let it rest for at least 20 minutes – this makes it easier to roll out.
5. Assemble parathas: Divide the dough into equal-sized balls. Roll each ball into a circle. Place a spoonful of the cooled filling in the center of the circle. Bring the edges of the dough together to seal the filling inside, and gently flatten it.
6. Roll parathas: Now, gently roll the stuffed dough into 1/8-inch thick circles. Be careful not to apply too much pressure, or the filling might peek through! A little flour on your rolling surface helps prevent sticking.
7. Cook: Heat a griddle or flat pan over medium-high heat. Place the rolled paratha on the hot griddle and cook for about 2-3 minutes on each side, flipping and brushing with a little oil. You’re looking for golden brown spots to appear – that’s how you know they’re perfectly cooked!
8. Serve hot: Serve immediately with your favorite accompaniments!

Expert Tips

• Don’t overfill: Resist the urge to stuff the parathas too full, or they’ll be difficult to roll and seal.
• Resting the dough is key: Seriously, don’t skip the resting time! It makes a world of difference in the texture of the parathas.
• Hot griddle = happy parathas: A hot griddle ensures that the parathas cook evenly and get those beautiful golden brown spots.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: For a gluten-free version, try using a gluten-free flour blend designed for roti or paratha. Jowar (sorghum) flour or bajra (pearl millet) flour work well.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper!
• Festival Adaptations: These parathas are fantastic for celebrations like Holi, where a variety of colorful and flavorful dishes are enjoyed. They also make a hearty and satisfying breakfast any day of the week.

Serving Suggestions

These parathas are incredibly versatile! They taste amazing with:

• A dollop of plain yogurt
• Your favorite pickle (mango pickle is a classic!)
• A side of dal or curry
• A simple raita (yogurt dip)

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan until warmed through. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What type of flour is best for making parathas?

Whole wheat flour (atta) is traditionally used and gives the best flavor and texture.

Can I prepare the filling ahead of time?

Absolutely! You can make the filling a day in advance and store it in the refrigerator.

How do I prevent the parathas from becoming hard?

Don’t overcook them! Cook them until they’re golden brown, but still soft. Also, brushing them with a little oil while they’re still hot helps keep them soft.

What is amchur and can I substitute it?

Amchur is dried mango powder, which adds a tangy flavor. If you can’t find it, you can substitute it with lemon juice (about 1 teaspoon) or a pinch of citric acid.

Can I use frozen broccoli and carrots in this recipe?

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

How can I adjust the amount of spice in this recipe?

Feel free to adjust the amount of red chili powder to your liking. You can also add a pinch of turmeric powder for extra flavor and color.