Broccoli Paratha Recipe – Spicy Indian Flatbread with Wheat Flour

Last Updated on 2 months by Neha Deshmukh

Broccoli Paratha Recipe – Spicy Indian Flatbread with Wheat Flour

Introduction

Okay, let’s be real – parathas are comfort food, right? There’s just something so satisfying about a warm, flaky flatbread. I’m always looking for ways to sneak in extra veggies, and this Broccoli Paratha recipe is a total winner. It’s a little unexpected, a little spicy, and so delicious. I first made this when trying to get my kids to eat more greens, and honestly, it’s become a family favorite!

Why You’ll Love This Recipe

This isn’t your average aloo paratha (potato-stuffed flatbread). We’re taking things up a notch with the goodness of broccoli! It’s a fantastic way to enjoy a healthy vegetable in a super flavorful way. Plus, the spice blend gives it a lovely warmth that’s perfect for a cozy breakfast, lunch, or even a light dinner. It’s surprisingly easy to make, and the result is a paratha that’s both nutritious and incredibly tasty.

Ingredients

• 1 cup Atta/wheat flour
• 1 teaspoon Red chilli powder
• 1 tablespoon Oil
• Salt, to taste
• 1.5 cups Broccoli, grated
• 1 Onion, finely chopped
• 2 teaspoons Finely chopped ginger
• 0.75 teaspoon Red chilli powder
• 0.5 teaspoon Garam masala powder
• 0.125 teaspoon Turmeric powder
• 2 teaspoons Oil
• 1 teaspoon Cumin seeds

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality atta (whole wheat flour) is key for that authentic paratha texture. It gives it a lovely chewiness. I usually use a medium-coarse atta.

And broccoli in a paratha? Trust me on this one! Grating it finely ensures it cooks through beautifully and blends seamlessly with the spices. Don’t skip the garam masala – it’s what really ties all the flavors together. It’s a blend of warming spices that just makes everything better. Feel free to adjust the red chilli powder to your liking, though!

Step-By-Step Instructions

First things first, let’s get the dough going. In a large bowl, combine the wheat flour, 1 teaspoon of red chilli powder, 1 tablespoon of oil, and a pinch of salt. Gradually add approximately ½ cup of water (you might need a little more or less) and knead until you have a soft, pliable dough. Cover and let it rest for at least 15-20 minutes – this is important for a soft paratha!

While the dough rests, let’s make the broccoli filling. Grate the broccoli using a food processor or a good old-fashioned grater. Heat 2 teaspoons of oil in a pan over medium heat. Add the cumin seeds and let them splutter for a few seconds.

Now, add the chopped ginger and onions and sauté until they turn translucent. Toss in the grated broccoli and cook for about a minute.

Time for the spices! Add the turmeric powder, salt, 0.75 teaspoon of red chilli powder, and garam masala powder. Mix everything well and cook, covered, for about 2 minutes on medium heat, until the broccoli is tender-crisp. Set the filling aside to cool.

Once the dough has rested, divide it into equal-sized balls. Roll each ball into a thick circle (about 4-5 inches in diameter). Place about 3 tablespoons of the broccoli filling in the center of each circle.

Bring the edges of the dough together to seal the filling, forming a stuffed pocket. Gently dust with flour and roll it out again into a slightly thicker paratha – don’t roll it too thin, or the filling might burst out!

Heat a hot tawa (flat griddle) or frying pan over medium-high heat. Cook the paratha for about 2-3 minutes on each side, drizzling a little oil around the edges. Press gently with a spatula to ensure even cooking. You’ll know it’s ready when it’s golden brown and slightly puffed up.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Make sure the filling isn’t too hot when you stuff the parathas, or it might tear the dough.
• Cooking on medium-high heat is key for a flaky paratha.
• A little ghee (clarified butter) instead of oil adds a lovely richness.

Variations

• Vegan Adaptation: Simply use a plant-based oil instead of ghee.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti/paratha making. A mix of rice flour, potato starch, and tapioca starch works well.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper!
• Festival Adaptations: These are fantastic for Holi – a colorful and flavorful addition to the feast! They also make a hearty and satisfying breakfast any time of year. My friend makes these for her family every Diwali.

Serving Suggestions

Serve these Broccoli Parathas warm with a side of creamy yogurt raita or your favorite pickle. A simple dal (lentil soup) also pairs beautifully.

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 type of Atta/Wheat Flour is best for making parathas?

Medium-coarse atta works best. It gives the parathas a nice texture.

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 grating.

How can I make the parathas softer?

Resting the dough is crucial! Also, don’t roll the parathas too thin.

What is the best way to prevent the parathas from becoming dry?

Drizzle a little oil while cooking and serve immediately.

Can I prepare the stuffing ahead of time?

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

Is garam masala essential for this recipe, or can I substitute it?

Garam masala adds a unique flavor, but if you don’t have it, you can substitute it with a pinch of cumin powder, coriander powder, and a tiny bit of nutmeg.