Broccoli Paratha Recipe: A Nutritious Twist on the Classic Indian Flatbread
Broccoli Paratha is a delightful variation of the traditional Indian flatbread, packed with the goodness of broccoli, making it an excellent choice for a wholesome lunch. This dish combines the flavors of spiced vegetables with soft whole wheat dough to create a deliciously satisfying meal. Serve it with a refreshing Dhaniya Pudina Chutney and a creamy Boondi Raita for an ultimate Indian meal experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli | 500 grams |
| Onion | 1 |
| Coriander Powder (Dhania) | 1 tablespoon |
| Salt | To taste |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Sunflower Oil | 1 teaspoon |
| Whole Wheat Flour | 2 cups |
| Salt | To taste |
| Water | As required |
| Sunflower Oil or Ghee | For frying |
Preparation Time
30 minutes
Cooking Time
30 minutes
Total Time
60 minutes
Servings
3 servings
Cuisine
North Indian
Course
Lunch
Diet
Vegetarian
Instructions
-
Prepare the Dough:
Begin by mixing the whole wheat flour and salt in a large bowl. Gradually add water and knead the mixture into a soft, non-sticky dough. Once the dough is smooth, cover it and set it aside for at least 30 minutes to rest. -
Prepare the Broccoli Filling:
Cut the broccoli into small pieces and blanch them by placing them in hot water for about 5 minutes. Once done, remove and pat the florets dry. Grate the broccoli florets using a grater or pulse them in a blender, ensuring you don’t grind them too finely as the broccoli can release excess water. -
Cook the Broccoli Mixture:
Heat sunflower oil in a heavy pan. Add chopped onions and sauté them until they turn golden. Next, add the grated broccoli to the pan and sauté for 3 to 4 minutes. Since broccoli cooks quickly, keep stirring continuously to prevent it from sticking to the pan. Once the broccoli is cooked and the mixture has dried out, add salt, red chili powder, coriander powder, cumin powder, and garam masala. Mix well and let the filling cool completely before using it for stuffing the parathas. -
Form the Parathas:
While the broccoli mixture is cooling, knead the wheat dough again. Divide the dough into equal-sized balls. Take one dough ball and flatten it with your hands. Thin out the edges to form a cup shape. Place a generous amount of the cooled broccoli mixture in the center and carefully fold the edges of the dough over the filling to seal it. Avoid pinching off the excess dough; instead, fold it and seal the stuffed dough. -
Roll the Paratha:
Lightly dust the stuffed dough ball with some flour and gently roll it out using a rolling pin. Be careful not to apply too much pressure, as this can cause the filling to spill out. -
Cook the Parathas:
Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa and cook until brown spots appear on both sides. Apply sunflower oil or ghee on both sides while cooking to ensure a crisp, golden texture. Once cooked, remove from the tawa. -
Serve:
Serve the hot Broccoli Parathas with a side of Dhaniya Pudina Chutney and Boondi Raita for a complete and satisfying meal. Enjoy these nutritious parathas as part of your weekday lunch or as a delicious addition to your dinner spread.
This Broccoli Paratha recipe is a perfect blend of health and flavor, making it an ideal choice for anyone looking to add some extra greens to their diet without compromising on taste. With its spiced filling and soft, flaky dough, it’s a wholesome treat that will delight everyone at the table!
