Saturday, November 05, 2016

Broccoli Paratha Recipe | Stuffed Broccoli Paratha | Indian Broccoli Recipes | Stuffed Parathas

Stuffed Paratha always excites me and I make it for lunch at least once in two weeks. Initially, I struggled a lot to shape the parathas, hence I have not posted any stuffed paratha after Aloo Paratha. However, after so much of practice, now I am able to make perfect non-leaky thin parathas.  Happy finishes her lunch at play school if I send Chapathi or Poori. To introduce, more veggies in her school lunch box, I started trying few stuffed parathas and one among them is this Broccoli paratha.  To post it here, I made it once for Saturday breakfast. I served it with Boondhi Raita and Orange JuiceHopefully, I will be sharing more parathas in the near future. Let us learn the method involved in making the paratha.
Oil/Ghee - as required to toast the paratha   
For the Stuffing: 
Broccoli - 1(Medium sized) 
Oil - 1 tsp 
Jeera/Cumin - 1 tsp 
Onion - 1/2 cup(chopped finely) 
Turmeric Power - 1/4 tsp 
Chilli Powder - 1/2 tsp 
Garam Masala - 1/2 tsp 
Salt - as required 
For the Paratha Dough: 
Wheat Flour - 1 Cup 
Oil - 2 tsp 
Salt - as required 
Warm water - as required 
1. To make the Paratha Dough: Add the wheat flour, oil and salt in a wide mixing bowl. Then, add warm water little by little and form a smooth dough. Knead it well for few mins and rest it for a minimum of 20 to 30 mins. To make the stuffing: Remove the broccoli florets from the stem. Clean and wash the florets in running water. In boiling water, add the washed florets and let it remain in the hot water for 2 minutes. Then drain the florets from the water and pat it dry. Transfer it to a mixer jar.
2. Grind(pulse) the florets coarsely. (Instead, you can grate it too). Meanwhile, in a pan add some oil. Add the cumin seeds and then the chopped onion.
 3. When the onion turns transparent, add the turmeric powder, chilli powder and garam masala. Saute it for few minutes until the raw smell of the masala leaves. Finally, add the coarsely ground broccoli. Add required salt and cook it covered in medium flame for 2 to 3 minutes.
4. Now, the filling is ready. Transfer it to a bowl and keep it aside. To make the Paratha: Pinch two small lemon sized balls from the dough and roll it into two small thin circles(like chapathi). Then take a spoon full of the broccoli stuffing and spread it evenly on one of the chapathi.(check the 3rd tile in the below picture)
5. Cover the stuffing with another chapathi as shown below. Now, seal the edges of both the chapathis by pressing or folding it lightly. Make sure air bubbles are not formed inside while sealing. Then flour the surface and roll it again to get thin paratha as shown below. Tap off the excess flour and repeat the process for all the parathas.
6. Heat the tava and toast both the sides of the parathas until golden brown. Drizzle oil/ghee and press the parathas while toasting it.

Serve the warm broccoli paratha with curd and pickle. I served it with Boondhi Raita.
Points to remember:
  • If you are very comfortable in making stuffed paratha, then you can place the filling in one chapathi and gather all the edges to the centre and seal it. Finally, roll it into parathas. Beginners can try the method I have explained with two chapathis to prevent the stuffing from oozing out.
  • Instead of garam masala powder, you can use sambhar powder too. If using sambhar powder, adjust the chilli powder accordingly.
  • Make sure not to grind the broccoli smoothly. It should be coarse.
Warm Regards,
Happy's Cook - Divya


  1. Simplified the process of making paratha... awesome...

  2. priya @asmallbite
    Superb combo and lovely share...


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