Broccoli Paratha

Stuffed parathas are our favorite with any kind of stuffing e.g. aloo paratha, gobi paratha, beetroot paratha, paneer paratha, mooli paratha, peas paratha. We enjoy them as a meal with a bowl of yogurt or raita, though you can have them as a breakfast or brunch. These stuffed broccoli paratha are perfect to pack into kids or adults lunch box. I usually make stuffing and knead the dough a day before (at night) and keep them in fridge. Next morning, I just need to roll and fry parathas which takes only 15-20 minutes. This way I can pack our lunch boxes quickly. For the stuffing, I have added capsicum along with broccoli. The combination of these two goes very well and tastes good. Check out other broccoli recipesBroccoli potato soup // Broccoli sabzi

Step By Step Photo Instructions:

1. Take broccoli, bell pepper and green chili into the food processor. Here I have used red pepper. You can use any colored pepper.
2. Pulse it to make it finely chopped. Alternately you can grate the broccoli using box grater and finely chop bell pepper and green chili.
3. Heat the oil in a pan on medium heat. Once hot add onions and sprinkle little salt to speed up the process.
4. Cook till onions get soft and light pink or translucent in color.
5. Add broccoli mixture and remaining salt.
6. Mix and continue cooking.
7. Cook till they are soft and there is no more moisture left.
8. Now add red chili powder, coriander powder, garam masala and amchur powder.
9. Mix well and cook for 2-3 minutes.
10. Remove it to a plate or bowl and let the stuffing cool down.
11. Meantime knead the dough. For that take atta and salt in a bowl and mix. Add oil and mix thoroughly using your fingertips.
12. Now add little water at a time and knead into soft and smooth dough. Cover it and let it rest for 15-20 minutes.
13. After that again knead to make it smooth and divide into 7 equal portions. Take one portion at a time, make smooth ball and flatten into disc. By this time stuffing is also cooled down, divide it also into 7 equal portions.
14. Now take one flattened disc at a time, roll into 4-5 inch diameter circle using rolling pin and rolling board. If needed you can dust it with dry flour while rolling. Put one portion of stuffing in the center.
15. Gather the edges of the dough and seal in the center. Flatten it using your fingers.
16. Dip both sides into dry flour and again roll gently and make round paratha of around 6-7 inch diameter.
17. Heat the tawa on medium heat. Once hot place rolled paratha and wait for few seconds. You will notice few bubbles on top and bottom has few brown spots.
18. Flip the paratha using spatula and apply oil on it.
19. Again flip it and cook by giving slight pressure using spatula till bottom side is cooked, no more doughy part seen and has golden brown spots.
20. Again apply oil and flip. Cook second side similarly by pressing with spatula.
21. Once done remove it from tawa and keep in insulated container or serve hot directly to family members plate. Repeat the same rolling and frying process for rest of the broccoli paratha. Serving suggestion: Serve this stuffed broccoli paratha with pickle and yogurt (addition of salt, red chili powder and roasted cumin powder) or raita (onion raita, onion tomato raita, boondi raita). You can have it as a breakfast or meal.

Variations In Stuffing:

You can skip adding capsicum and just use broccoli. You can add grated carrot instead of bell pepper. You can add some grated or crumbled paneer at the end. If you have less quantity of broccoli and want to use that up, add some mashed potatoes to increase the quantity. You can add a tablespoon of minced garlic while sauteing onions to get some garlicky flavor.

Did you try this broccoli paratha recipe? I’d love to hear about it! Leave a review in the comment section below.