broccoli paratha recipe
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5 from 2 votes

Broccoli Paratha

These stuffed broccoli parathas are healthy nutritious whole wheat flatbreads stuffed with a spiced broccoli stuffing.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: breakfasts
Cuisine: indian
Diet: vegetarian
Servings: 2 to 3
Author: Dassana Amit


For paratha dough

  • 1.5 cups Whole wheat flour
  • ¼ teaspoon Salt
  • 1 to 2 teaspoons Oil
  • Water as required for kneading

For broccoli paratha stuffing

  • 1.25 to 1.5 cups Grated or minced broccoli Or 250 grams broccoli
  • 2.5 to 3 cups Water for blanching broccoli
  • 2 teaspoons Oil
  • 1 Green chili, Finely chopped
  • A pinch of red chilli powder
  • 1/4 to 1/2 teaspoon Garam masala powder
  • 1/2 to 1 teaspoon Dry mango powder (amchur powder)
  • 1 tablespoon Gram flour (besan or chickpea flour)
  • Salt as required
  • Oil or ghee as required for roasting


making paratha dough

  • First take 1.5 cups whole wheat flour, 1/4 teaspoon salt and 1 to 2 teaspoons oil in a mixing bowl or pan. Mix very well.
  • Then add 1/4 cup water.
  • Begin to knead. Add more water if required while kneading. I added overall 1/2 cup water. Depending on the quality of flour, you can add less or more water.
  • Knead to a soft and smooth dough. Cover and keep aside the paratha dough for 30 minutes.

preparing broccoli stuffing

  • Blanch 250 grams broccoli in 2.5 to 3 cups hot boiling water. First heat water till it begins to boil. Switch off the flame and then add the broccoli in it. 
  • Cover and blanch for a minute. Then drain very well and chop or break the florets. Blanching step is optional and only if there are insects or worms in broccoli.
  • Add the broccoli florets in a mixer.
  • Then using the pulse option of the mixer, just mince the broccoli for some seconds. You do not need to make a paste. Just a coarse mince of the florets. Keep aside. 
  • I have used mixer to mince the broccoli. You can use a grater. You can even break the broccoli in large florets and then blanch if using the mixer or food processor. You will need 1.25 to 1.5 cups grated or minced broccoli.
  • Heat 2 teaspoons oil in a small pan. Add 1 chopped green chili. Stir.
  • Then add the minced or grated broccoli.
  • Mix very well and on a low flame saute the broccoli.
  • Saute for 2 to 3 minutes on a low flame.
  • Then add the following spices - a pinch of red chilli powder, 1/4 to 1/2 teaspoon garam masala powder and 1/2 to 1 teaspoon amchur powder/dry mango powder and salt. 
  • If using homemade garam masala powder, then add 1/4 teaspoon. Also homemade amchur powder can be 1/2 teaspoon. Mix very well.
  • Then add 1 tablespoon besan.
  • Mix well and saute for a minute or two. Check the taste. If required add more red chilli powder, garam masala powder or amchur powder. 
  • If you do not have amchur powder, you can add 1/2 teaspoon lemon juice or as per taste. Let this stuffing cool at room temperature.

rolling stuffed broccoli paratha

  • Pinch medium sized balls from the dough. Roll them and keep covered.
  • Take a dough ball. Flatten it a bit. Sprinkle with some whole wheat flour.
  • Roll to a round of 5 to 6 inches in diameter.
  • Place 2 to 3 tablespoons of the broccoli stuffing on the rolled dough.
  • Begin to pleat the edges.
  • Then bring them together at the center and press them at the center.
  • Flatten the pressed edges with your fingers and dust some flour on the stuffed dough.
  • Gently roll to a paratha of about 7 to 8 inches. Sprinkle flour as required while rolling.

making broccoli paratha

  • Heat a tawa and let it become hot. Place the broccoli paratha on the hot tawa. On a medium to high flame, begin to roast the paratha.
  • When one side is partially cooked (about ¼th) then flip the paratha.
  • Spread some oil or ghee on top.
  • Flip again. Now spread some oil or ghee on this side too. If the broccoli paratha has been stuffed and rolled well, it will start puffing up while cooking.
  • Flip again. Press the broccoli paratha edges with a spatula too, so that they are also roasted well.
  • Flip once more and roast till the paratha is evenly cooked and has golden blisters on top.
  • Serve them hot. You can also stack them in roti basket and later serve warm. 
  • Serve broccoli parathas for breakfast with a side accompaniment of a sweet mango pickle. You can also serve with some butter or curd.