Broccoli Paratha Recipe – Easy Indian Flatbread with Besan & Chillies

Last Updated on 2 months by Neha Deshmukh

Broccoli Paratha Recipe – Easy Indian Flatbread with Besan & Chillies

Hey everyone! If you’re anything like me, you’re always looking for sneaky ways to get more veggies into your diet (and your family’s!). These Broccoli Parathas are a total game-changer. They’re flavorful, satisfying, and honestly, a really fun way to enjoy broccoli. I first made these when trying to get my little one to eat more greens, and they were a hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average parathas. We’re packing in a vibrant, slightly spicy broccoli filling that’s surprisingly delicious. They’re perfect for a quick weeknight dinner, a packed lunch, or even a festive breakfast. Plus, the besan (chickpea flour) adds a lovely nutty flavor and helps bind everything together beautifully. You’ll love how easy they are to make, and how much everyone enjoys them!

Ingredients

Here’s what you’ll need to whip up these tasty parathas:

• 2 Broccoli heads
• 3 green chillies
• 1 inch piece ginger
• 1 tablespoon besan (chickpea flour)
• 1/2 teaspoon salt
• 2 tablespoon sunflower oil / ghee
• 1 tablespoon butter

Yields: 12 parathas
Prep time: 15 mins
Cook time: 20 mins
Difficulty: Medium

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Besan (Chickpea Flour) – Its Role in Binding & Texture

Besan is key here. It doesn’t just add flavor; it acts as a binder for the broccoli, helping it hold its shape. About 30g of besan is perfect for this recipe. If you don’t have besan, you could try using a little potato starch, but the flavor won’t be quite the same.

Sunflower Oil vs. Ghee – Flavor & Health Considerations

I often use sunflower oil for everyday cooking, but ghee (clarified butter) takes these parathas to another level of deliciousness! Ghee adds a rich, nutty flavor that complements the broccoli beautifully. Use about 30ml of either. If you’re watching your fat intake, sunflower oil is a great option.

Green Chilli Varieties – Adjusting the Spice Level

The number of green chillies you use depends on your spice preference. I like to use around 3 medium-sized green chillies for a good kick, but you can reduce this to 1 or 2 for a milder flavor. Serrano or Thai green chillies will give you more heat, while milder varieties like jalapeños are a good starting point.

Broccoli – Choosing Freshness & Regional Availability

Look for broccoli heads that are firm and tightly closed, with a deep green color. Avoid any that are yellowing or have brown spots. In India, you’ll find good quality broccoli in most supermarkets, especially in larger cities.

Wheat Flour – Selecting the Right Type for Parathas

Whole wheat flour (atta) is the traditional choice for parathas. It gives them a lovely rustic texture. About 2 cups (250g) is what you’ll need. You can also use a mix of whole wheat and all-purpose flour for a softer paratha.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, shred the broccoli, green chillies, and ginger in a food processor until they’re finely chopped. Don’t worry about making it too fine – a little texture is nice.
2. Now, in a pan, sauté the shredded broccoli mixture with the besan and salt for about 5 minutes, until it’s dry. This step is important – it cooks the broccoli slightly and helps remove excess moisture. Let it cool completely before moving on.
3. Take a golf ball-sized piece of chapati dough and flatten it on a floured surface. Place a lime-sized ball of the cooled broccoli filling in the center.
4. Gently stretch the dough around the filling, sealing it completely. Make sure there are no gaps, or the filling might escape during cooking! Let these stuffed dough balls rest for about 5 minutes – this makes them easier to roll.
5. Generously dust a dough ball with flour and roll it gently into a 4-5 inch circle. Don’t press too hard, or you’ll squeeze out the filling.
6. Heat a griddle (tawa) over medium heat. Add a little oil and cook the paratha for about 1 minute per side, until golden brown. Finish with a generous brush of butter – because why not?

Expert Tips

Want to take your paratha game to the next level? Here are a few of my go-to tips:

Achieving the Perfect Paratha Roll – Preventing Filling Leakage

The key is to seal the dough really well. A little water around the edges can help. And don’t overfill the paratha!

Mastering the Griddle Temperature – For Even Cooking & Golden Brown Color

Medium heat is your friend. If the griddle is too hot, the paratha will burn before the filling is cooked through.

Working with Besan – Avoiding a Bitter Taste

Sautéing the besan with the broccoli helps to remove any potential bitterness.

Ensuring the Right Dough Consistency – For Easy Rolling

The dough should be soft and pliable, but not sticky. Add a little water if it’s too dry, or a little flour if it’s too wet.

Variations

Let’s get creative!

Vegan Broccoli Paratha

Simply swap the ghee and butter for vegan alternatives like coconut oil or olive oil.

Gluten-Free Broccoli Paratha

Use a gluten-free flour blend instead of wheat flour. Jowar (sorghum) or bajra (pearl millet) flour work particularly well.

Spice Level Adjustment – Mild, Medium, & Hot

Adjust the number of green chillies to your liking. You can also add a pinch of red chilli powder for extra heat.

Festival Adaptations – Holi or Navratri-Friendly Versions

For Navratri, ensure all ingredients are allowed during the fast. You can skip the besan and use potato starch instead.

Serving Suggestions

These parathas are delicious on their own, but they’re even better with a side of:

• Yogurt (dahi)
• Pickle (achar)
• Chutney (mint or coriander)

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.

FAQs

Got questions? I’ve got answers!

Can I make the broccoli filling ahead of time?

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

What type of flour is best for making parathas?

Whole wheat flour (atta) is traditional, but you can also use a mix of whole wheat and all-purpose flour.

How can I prevent the paratha from becoming hard?

Don’t overcook them! And brushing with butter helps keep them soft.

Can I freeze these parathas? If so, how?

Yes! Stack the parathas with parchment paper between each one to prevent sticking, then freeze in a freezer-safe bag. Reheat directly from frozen on a griddle.

Is it possible to bake these parathas instead of cooking them on a griddle?

You can, but they won’t have the same texture. Bake at 180°C (350°F) for about 15-20 minutes, flipping halfway through.

Enjoy! I hope you love these Broccoli Parathas as much as my family does. Let me know how they turn out in the comments below!