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Broccoli Paratha Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Broccoli paratha

Broccoli paratha

Tasty and Healthy Paratha

Broccoli is an edible green plant whose flowering head, stalk and leaves can be eaten as vegetables. Eating broccoli can promote heart health and boost immunity.

Many dishes can be made using broccoli, including stir-fry, gravy, curry and so on. When it comes to paratha, broccoli makes for an interesting alternative to the more traditional aloo (potato) or gobi (cauliflower). In comparison to these more common types, broccoli paratha is just as delicious.

This dish can be served as breakfast, snack or dinner. Pair it with pickle or curd.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

2 servings

Ingredients

  • 3 cups water, or as needed
  • 1 cup broccoli, roughly chopped
  • salt, to taste
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon carom seeds
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon dry mango powder
  • 1/2 teaspoon garam masala powder
  • 2 cups wheat flour
  • 1-2 tablespoons ghee (clarified butter), or as needed

Instructions

  1. Wash and chop the broccoli into small chunks. Set aside.
  2. In a vessel, boil water and add chopped broccoli. Add salt to taste, mix well, close the lid and cook for 5 minutes. Switch off the flame.
  3. Drain off the water from the cooked broccoli, transfer to a plate and set aside.
  4. In a frying pan, heat the oil and splutter the cumin seeds and carom seeds. Saute for a few seconds.
  5. Add the ginger-garlic paste and saute till the raw smell disappears.
  6. Add broccoli and mix well with the seasoning. Add salt to taste. Add red chili powder, coriander powder, cumin powder, turmeric powder, dry mango powder, garam masala powder and mix well.
  7. Mash this mixture well with a masher. Check for large chunks and pieces, mash it well and switch off the flame.
  8. In a wide vessel, add wheat flour and salt. Mix well.
  9. Add water gradually and knead until the dough is soft but firm.
  10. Prepare balls from the dough. Take a ball on the rolling board, sprinkle some wheat flour and roll it into a chapati.
  11. Add prepared stuffing in the center, make fleets and close the stuffing. Make a ball, again sprinkle some wheat flour and knead paratha gently. Dust more flour if required.
  12. Heat a tawa. Drizzle some drops of ghee on the tawa, add rolled paratha and cook. Drizzle a few more drops of ghee on the paratha. Flip and cook on the other side till brown spots appear. Add more ghee if required.
  13. Repeat the same method and prepare more parathas using the remaining dough.
  14. Healthy and tasty broccoli paratha is ready to serve. Serve hot with pickle or curd and enjoy.

Step-by-Step Photos

In a vessel, boil 2 cups of water and add 1 cup chopped broccoli. Add salt to taste, mix well, close the lid and cook for 5 minutes. Switch off the flame.

In a vessel, boil 2 cups of water and add 1 cup chopped broccoli. Add salt to taste, mix well, close the lid and cook for 5 minutes. Switch off the flame.

Drain off the water from the cooked broccoli, transfer to a plate and set aside.

Drain off the water from the cooked broccoli, transfer to a plate and set aside.

Scroll to Continue

Read More From Delishably

In a frying pan, heat 1 tablespoon oil and splutter 1/2 teaspoon cumin seeds and 1/2 teaspoon carom seeds. Saute for a few seconds. Add 1 teaspoon ginger-garlic paste and saute till raw smell disappears.

In a frying pan, heat 1 tablespoon oil and splutter 1/2 teaspoon cumin seeds and 1/2 teaspoon carom seeds. Saute for a few seconds. Add 1 teaspoon ginger-garlic paste and saute till raw smell disappears.

Add broccoli, mix well with the seasoning. Add salt to taste

Add broccoli, mix well with the seasoning. Add salt to taste

Add 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder,1/2 teaspoon  turmeric powder, 1/2 teaspoon dry mango powder and 1/2 teaspoon garam masala powder. Mix well.

Add 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder,1/2 teaspoon turmeric powder, 1/2 teaspoon dry mango powder and 1/2 teaspoon garam masala powder. Mix well.

Mash this mixture well with a masher. Check for large chunks and pieces; mash it well and switch off the flame.

Mash this mixture well with a masher. Check for large chunks and pieces; mash it well and switch off the flame.

In a wide vessel, add 2 cups of wheat flour add salt. Mix well.

In a wide vessel, add 2 cups of wheat flour add salt. Mix well.

Add water gradually and knead until you have a soft but firm dough.

Add water gradually and knead until you have a soft but firm dough.

Prepare balls from the dough. Take a ball on the rolling board, sprinkle some wheat flour and roll it into a chapati.

Prepare balls from the dough. Take a ball on the rolling board, sprinkle some wheat flour and roll it into a chapati.

Add 1-2 tablespoons of prepared stuffing in the center, make fleets and close the stuffing.

Add 1-2 tablespoons of prepared stuffing in the center, make fleets and close the stuffing.

Make a ball, again sprinkle some wheat flour and knead the paratha gently. Dust more flour if required.

Make a ball, again sprinkle some wheat flour and knead the paratha gently. Dust more flour if required.

Heat a tawa, drizzle a few drops of ghee on the tawa, add rolled paratha, and cook. Drizzle a few more drops of ghee on the paratha. Flip and cook the other side till brown spots appear. Add more ghee if required.

Heat a tawa, drizzle a few drops of ghee on the tawa, add rolled paratha, and cook. Drizzle a few more drops of ghee on the paratha. Flip and cook the other side till brown spots appear. Add more ghee if required.

Repeat the same method and prepare parathas from the remaining dough. Serve cooked parathas hot with pickle or curd and enjoy.

Repeat the same method and prepare parathas from the remaining dough. Serve cooked parathas hot with pickle or curd and enjoy.

Cooking Notes

  • Homemade or store-brought ginger-garlic paste can be used.
  • Paratha can be fried using oil, as well. But ghee enhances the flavor.
  • The quantities of spice powders can be altered as needed.

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