Broccoli Stuffed Paratha Recipe – Easy Whole Wheat Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Broccoli Stuffed Paratha Recipe – Easy Whole Wheat Indian Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And honestly? These Broccoli Stuffed Parathas are amazing for that. I first made these when trying to get my kids to eat more veggies, and they were a hit! They’re comforting, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These parathas are a fantastic way to enjoy a healthy and delicious meal. They’re packed with nutrients from the broccoli, and the whole wheat dough makes them satisfying and filling. Plus, the blend of spices gives them that classic Indian flavor we all crave. They’re perfect for breakfast, lunch, or even a light dinner.

Ingredients

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

• 1.5 cup whole wheat flour (approx. 195g)
• 0.25 teaspoon salt (approx. 1.5g)
• 1 to 2 teaspoon oil (approx. 5-10ml)
• Water (as needed)
• 250 grams broccoli florets
• 2.5 to 3 cup water (for blanching)
• 2 teaspoon oil (approx. 10ml)
• 1 green chili, finely chopped
• 1 pinch red chili powder
• 0.25 to 0.5 teaspoon garam masala
• 0.5 to 1 teaspoon dry mango powder (amchur)
• 1 tablespoon gram flour (besan) (approx. 8g)
• Salt (to taste)
• Oil or ghee (for cooking)

Ingredient Notes

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

Whole Wheat Flour: Types and Uses

I prefer using atta, the Indian whole wheat flour, for the best texture and flavor. You can find it at most Indian grocery stores. If you can’t find atta, regular whole wheat flour will work, but the texture might be slightly different.

Broccoli: Selecting and Preparing

Look for broccoli with tightly closed, dark green florets. It should feel firm to the touch. Don’t discard the stem! Peel it and chop it finely – it’s packed with nutrients and adds a nice texture to the stuffing.

Spices: The Heart of Indian Flavor

Spices are what truly make Indian food sing!

• Garam Masala: This is a blend of warming spices – cinnamon, cardamom, cloves, and more. Every family has their own blend, so feel free to use your favorite!
• Red Chili Powder: Adjust the amount to your spice preference. Kashmiri chili powder gives a beautiful color with mild heat.
• Dry Mango Powder (Amchur): This adds a lovely tangy flavor that balances the richness of the paratha. It’s a must-try!

Oil/Ghee: Choosing the Right Fat for Cooking

You can use either oil or ghee (clarified butter) for cooking the parathas. Ghee adds a wonderful nutty flavor, but oil works just as well. I often use a neutral oil like canola or sunflower.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the parathas!

1. Make the Dough: In a large bowl, combine the whole wheat flour and salt. Add the oil and gradually add water, kneading until you have a soft, pliable dough. Cover and let it rest for at least 30 minutes. This resting time is key for soft parathas.
2. Prepare the Broccoli Stuffing: Bring water to a boil. Blanch the broccoli florets for just 1 minute. Drain immediately and rinse with cold water to stop the cooking process. Mince the blanched broccoli.
3. Sauté the Stuffing: Heat oil in a pan. Add the green chili and sauté for a few seconds. Add the minced broccoli, red chili powder, garam masala, dry mango powder, gram flour, and salt. Sauté for 5-7 minutes, until the mixture is well combined and slightly dry. Set aside to cool.
4. Assemble the Parathas: Divide the dough into equal-sized balls. Roll each ball into a circle. Place a spoonful of the broccoli stuffing in the center.
5. Pleat and Seal: Bring the edges of the dough circle together and pleat them to seal the stuffing inside. Gently flatten the stuffed dough ball.
6. Roll and Cook: Dust a clean surface with flour. Roll the stuffed dough gently into a paratha, dusting with flour to prevent sticking.
7. Cook to Perfection: Heat a skillet or griddle over medium heat. Place the paratha on the hot surface and cook for 2-3 minutes per side, flipping and brushing with oil or ghee until golden brown and puffed up.

Expert Tips

A few little secrets to paratha success!

Rolling Technique for Perfect Parathas

Don’t press too hard when rolling. Gentle pressure is key to keeping the stuffing inside. If the dough resists rolling, let it rest for a few more minutes.

Achieving the Right Stuffing Consistency

The stuffing should be dry enough to hold its shape but not so dry that it crumbles. If it’s too wet, add a little more gram flour.

Preventing Parathas from Puffing Up

If your parathas aren’t puffing up, make sure the dough is well-kneaded and rested. Also, ensure the skillet is hot enough before placing the paratha on it. A little ghee brushed on while cooking helps too!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Broccoli Stuffed Paratha: Simply use oil instead of ghee.
• Gluten-Free Option: Use a gluten-free flour blend instead of whole wheat flour. I’ve had good results with a mix of rice flour and tapioca starch.
• Spice Level Adjustment: Reduce or omit the red chili powder for a milder flavor. Add more for a spicier kick!
• Festival Adaptations: These are wonderful for festivals like Holi or Lohri, offering a comforting and flavorful treat.

Serving Suggestions

Serve these parathas hot, straight off the skillet! They’re delicious with:

• Yogurt (plain or flavored)
• Pickle (mango pickle is a classic!)
• Raita (yogurt dip with vegetables)
• A simple dal (lentil soup)

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. You can also freeze uncooked stuffed parathas. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Got questions? I’ve got answers!

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

Kneading is important! Use the heel of your hand to push and fold the dough for about 8-10 minutes. The dough should be soft, smooth, and elastic.

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 mincing and sautéing.

How can I make the parathas healthier?

Use whole wheat flour, reduce the amount of oil/ghee, and load up on the broccoli! You can also add other vegetables to the stuffing, like spinach or carrots.

What can I serve with broccoli stuffed paratha besides yogurt and pickle?

A simple chana masala (chickpea curry) or a side of fresh salad would be lovely.

How long can I store the stuffed parathas before cooking?

You can store them in the refrigerator for up to 24 hours. Cover them tightly to prevent them from drying out.