Broccoli Paratha Recipe – Kannamma Cooks (2024)

Broccoli Paratha made with shredded broccoli that’s stuffed inside whole wheat atta dough. Healthy paratha recipe. With step by step pictures.

My husband Vinodh travels for work in metro. He gets super excited on his way back from work as he passes via the wet market and he picks up produce for me. He is my big blessing. But, he picks up so much produce that I need to keep arranging and rearranging things in the small compact fridge of my tiny kitchen. He picked up big bags of broccoli 2 times last week. I am on a Broccoli cooking spree. Instead of the usual soup and stir fry, I tried it as a stuffing in paratha and I should say that we loved it. We had it for dinner yesterday and I am making it for dinner again today. Here is how to make it.

Dough
First lets make chapati dough. Refer to this recipe video below for making chapati dough. Once the dough is ready, set aside on a bowl to rest.
https://www.kannammacooks.com/soft-chapati-recipe/

Filling
We will make the filling for the parathas. I have used 2 Broccoli heads today. The broccoli needs to be shredded fine. You can do this in a food processor or mixie. Break the broccoli florets roughly and add it to the mixie. Don’t add too much at a time. Shred the broccoli in batches. If doing by mixie, pulse it several times until its finely shredded.
While grinding broccoli, add in green chillies and ginger along with the broccoli and grind.

Some of the broccoli bits may remain in pieces. Its fine. Remove and add it to the next batch and grind again. Be sure to remove big bits as it will interfere while stuffing and pop out of the dough. Big bits = mess. So make sure there are no big bits of broccoli remaining. Set aside.

Heat a pan and add in the finely shredded broccoli mixture along with a tablespoon of chickpea flour (besan) and salt. You can add a tablespoon of all purpose flour (maida) instead of besan. The broccoli has a lot of moisture and the besan will help in absorbing the excess moisture. If there is lot of moisture left, rolling the dough along with the stuffing will be impossible. Saute for around 5 minutes till the mixture looks dry. Set aside to cool completely.

Stuffing
Take a golf ball size of dough and slightly flatten the dough on a well floured surface. Make a small ball out of broccoli mixture ( a lime size ball) and place it in the middle of the flattened dough.

Stretch the dough and pick up the edges of the dough and pinch on top. Keep doing it until the entire broccoli ball is covered and closed.
Repeat with the remaining dough mixture. Let the dough balls rest for at-least 5 minutes before proceeding.

Dust the dough ball generously in flour. The dusting flour is key so that the filling doesn’t come out while rolling. It also absorbs the excess moisture.

Start rolling the dough gently. GENTLY! VERY GENTLY FELLAS! If you roll vigorously, the stuffing will pop out. Handle the dough as gently as possible and dust with flour if the dough is sticking. Spread the dough to a 4-5 inch circle.

Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the paratha and cook for a minute. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the paratha on both the sides.I have used 1/2 a teaspoon of oil for each paratha. If you want a crispy paratha, add in more oil or ghee. To finish the cooking, add a few drops of butter on the paratha, brush it and roast for about 10 seconds.

Serve warm with curd and pickle.

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