Broccoli Paratha is my go-to recipe when I want to sneak extra veggies into my family’s meals. I love how the finely chopped broccoli mixes with aromatic spices and fresh coconut to create a filling that’s both tasty and healthy. This recipe turns ordinary flatbread into something special that even veggie-skeptics will enjoy.
About the Recipe
This recipe puts a modern spin on traditional Indian paratha by using broccoli as the main filling ingredient. The combination of fresh broccoli, green chilies, and coconut creates a unique flavor profile that’s both mild and exciting. It’s a great way to include more vegetables in your diet while enjoying the comfort of fresh, hot flatbread.
Why You’ll Love This Recipe
You’ll love how easy it is to prepare these parathas. The dough comes together quickly, and the filling is just a matter of mixing chopped ingredients. The end result is a hot, crispy paratha that’s perfect for any meal. Kids especially enjoy these because the broccoli is finely chopped and mixed with familiar flavors. Plus, you can adjust the spice level to suit your taste.
Broccoli Paratha
Cooking Tips
– Chop the broccoli very finely for easier rolling
– Keep the dough covered while working to prevent drying
– Use a medium flame to guarantee the paratha cooks evenly
– Press the edges firmly to prevent the filling from leaking
– Let the dough rest for 15-20 minutes before rolling
Serving and Storing Suggestions
Makes 6-8 parathas. Total prep and cooking time: 45 minutes. Serve hot with pickle, yogurt, or chutney. Store leftover parathas in an airtight container in the fridge for up to 2 days. Reheat on a skillet before serving.
Similar Recipes
- Cauliflower Paratha
- Spinach Paratha
- Mixed Vegetable Paratha
Nutrient Benefits
Broccoli is rich in fiber, vitamins C and K, and antioxidants. Whole wheat flour provides complex carbohydrates and fiber. The combination of vegetables and whole grains makes this a nutritious meal option that’s filling and energizing.
Broccoli Paratha
Ingredients
For Making Paratha
- 3 cups wheat flour (atta)
- 3 tbsp. oil
- 2 tsp salt
- warm water for mixing
For the Filling
- 1 head of medium size broccoli (finely chopped.)
- 1 to 2 green chillies (finely chopped)
- 1 onion, medium (finely chopped).
- 1 tbsp grated coconut
- 2 tsp coriander leaves/ cilantro (finely chopped)
- 1/2 tsp sugar
- 1 tsp salt or as per taste.
- oil for frying
Instructions
- Mix wheat flour, salt, oil and warm water. Knead well. Make dough stiff enough for roti/ paratha. Keep aside.
- Mix grated broccoli, green chillies, coriander leaves, grated coconut, chopped onion, salt and sugar. Keep aside.
- Take two medium size balls of dough and roll them into two rotis.
- Place a (non-stick) Tawa over medium heat and brush a little oil. Place one roti on the tawa, spread the vegetable mixture all over the roti, except half an inch from all around the edges.
- Now place the second roti on top of it and press the edges of the two rotis together to seal. Brush the paratha with a little oil and fry both sides till golden brown.
- Serve hot with Imli Chutney or Mango Pickles.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can make the dough up to 24 hours in advance. Keep it in the fridge in an airtight container. Bring it to room temperature before rolling.
Can I freeze these parathas?
Stack the cooked parathas with wax paper between each one and freeze for up to 2 months. Reheat directly on a hot skillet.
Is there a way to make these less spicy?
Skip the green chilies or use just half a chili. The parathas will still be flavorful thanks to the onions and coriander leaves.
My parathas are breaking while rolling. What should I do?
This usually happens if the dough is too dry. Add a little more water while kneading, and make sure the dough rests for at least 15 minutes.
