Broccoli Paratha Recipe – Whole Wheat & Spice-Filled Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Broccoli Paratha Recipe – Whole Wheat & Spice-Filled Indian Flatbread

Introduction

Okay, let’s be real – getting your greens in can sometimes feel like a chore, right? But what if I told you there’s a way to sneak a whole cup of broccoli into a deliciously flaky, comforting paratha? That’s exactly what we’re doing today! I first made these for my kids, who are… let’s just say, selective eaters. They devoured them! This Broccoli Paratha recipe is a total game-changer, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This isn’t your average paratha. It’s a fantastic way to add some extra veggies to your diet, and the spices give it a really lovely warmth. Plus, it’s surprisingly easy to make, even if you’re new to making parathas. It’s a wholesome, satisfying meal that’s perfect for breakfast, lunch, or even a light dinner.

Ingredients

Here’s what you’ll need to whip up these amazing Broccoli Parathas:

• 1 ½ cups whole wheat flour (approx. 190g)
• 2 tsp oil
• ¼ tsp salt
• Warm water, as needed (approx. ¾ cup / 180ml)
• 1 tbsp oil
• 1 tsp cumin seeds
• ¾ cup onion, finely chopped
• 2 green chilies, finely chopped (adjust to your spice preference!)
• ½ tsp ginger-garlic paste
• 1 cup broccoli florets (approx. 90g)
• ½ tsp chilli powder
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp Kitchen King Masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using whole wheat flour (atta) is key here – it gives the parathas a lovely nutty flavor and makes them more filling. Don’t be afraid to experiment with different brands to find one you love.

Now, Kitchen King Masala is a bit of a secret weapon in Indian cooking. It’s a blend of spices that adds a wonderful depth of flavor. If you can’t find it, you can substitute with a mix of garam masala, coriander powder, and a pinch of amchur (dry mango powder).

And finally, broccoli in a paratha? Trust me on this one! The slightly bitter taste of the broccoli is beautifully balanced by the spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the whole wheat flour, oil, and salt. Gradually add warm water, kneading until you have a soft, pliable dough. Cover and let it rest for 15-20 minutes. This resting time is important – it allows the gluten to relax, making the parathas softer.
2. While the dough rests, let’s prep the broccoli. Blanch the broccoli florets in boiling water with a pinch of turmeric and salt for about 2-3 minutes. Drain well and pat them dry. Then, coarsely grind the blanched broccoli. You don’t want a paste, just a slightly broken-down texture.
3. Now for the stuffing! Heat oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the chopped onions and green chilies, and sauté until translucent. Stir in the ginger-garlic paste and cook for another minute.
4. Add the ground broccoli, chilli powder, turmeric powder, cumin powder, Kitchen King Masala, and salt. Mix well and cook until the mixture is dry and comes together. Let the stuffing cool completely.
5. Divide the dough into equal-sized balls. Roll out two portions into 4-inch circles.
6. Spread the cooled broccoli stuffing evenly on one circle. Cover with the other circle and seal the edges tightly.
7. Gently roll the stuffed paratha to about 6 inches in diameter. Be careful not to press too hard, or the stuffing might come out.
8. Heat a tawa (flat griddle) over medium heat. Cook the paratha with a little oil, flipping occasionally, until golden brown spots appear on both sides.

Expert Tips

• Don’t skip the resting time for the dough! It really makes a difference.
• Make sure the stuffing is completely cool before filling the parathas. Otherwise, it will make the dough sticky and difficult to roll.
• Use a clean, dry cloth to gently roll the parathas. This will prevent them from sticking to the rolling surface.

Variations

• Vegan Adaptation: Simply use oil instead of ghee when cooking the parathas.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for Indian breads. You might need to adjust the amount of water to get the right consistency.
• Spice Level Adjustment: Reduce or increase the amount of green chilies and chilli powder to adjust the spice level to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These parathas are great for Holi – a colorful and festive Indian festival. They also make a hearty and satisfying breakfast any time of year.

Serving Suggestions

Serve these Broccoli Parathas hot off the tawa with a dollop of yogurt, raita, or your favorite pickle. They’re also fantastic with a side of chana masala (chickpea curry).

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. For lunchboxes, wrap them in foil to keep them fresh and warm.

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 use frozen broccoli for this recipe?

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

How can I make the parathas softer?

Resting the dough is key! Also, don’t over-roll the parathas – gentle is best.

What is Kitchen King Masala and can I substitute it?

It’s a blend of spices that adds a lot of flavor. You can substitute with a mix of garam masala, coriander powder, and a pinch of amchur.

How do I prevent the parathas from becoming oily?

Use just enough oil to cook the parathas. Don’t drown them! Also, cook them over medium heat – too high heat will cause them to absorb more oil.