Broccoli Cauliflower Paratha

Broccoli paratha is an Indian stuffed flatbread with spicy broccoli filling. Added cauliflower, this vegetable paratha brings a unique taste and makes a great lunch, dinner, or breakfast recipe.

Aloo paratha, green peas paratha, paneer paratha, tofu paratha, gobhi paratha & mooli paratha are some of the stuffed paratha recipes to brighten your day.

Broccoli and cauliflower are a rich source of vitamins like C, K, A and minerals like potassium, manganese, iron. They boost immunity, provides essential nutrients to the body and help in digestion.

Stuffing vegetables in parathas make food so much fun. Kids eat without any fuss and complete their daily vegetable quota without any complaint.

Why you will love this recipe

Broccoli paratha is a stuffed Indian paratha where a mild spicy broccoli filling is stuffed in the dough. It is a delicious, nutritious, and very healthy paratha recipe.

In India, roti, paratha, stuffed paratha are cooked on daily basis in breakfast or in lunch/dinner. You can make parathas either by stuffing the filling or just mixing everything together in the dough. Both taste great.

Today I am sharing, broccoli ka paratha recipe where I added cauliflower as well and cooked the filling with all spices.

Ingredients & Variations

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

Dough Ingredients Whole wheat flour, little oil & water are the basic ingredients to knead the soft dough.

Stuffing Ingredients

• Broccoli- Grated broccoli is cooked with the spices before stuffing in the dough. You can make filling without cooking broccoli as well.
• Cauliflower- I added some quantity of grated cauliflower as well. You can skip it if required and make plain broccoli ka paratha.
• Spices- Amchur (dry mango powder), coriander powder, red chili powder, carom seeds, and salt are the spices used in the paratha recipe.
• Other ingredients- Chopped onion, green chili, green coriander, grated ginger & garlic are few other ingredients to enhance the flavors.

You can make Broccoli ka paratha with few variations as well and can enjoy the most with a variety of ingredients

• Adding Paneer will give a rich nice taste and increase nutrition.
• Boiled mashed potato, helps in binding and rolling parathas. It is a wonderful variation of the aloo paratha recipe as well.
• Add grated carrot or cabbage or brussel sprout to make broccoli paratha more nutritious.

How to make broccoli paratha

Making this paratha surely needs some time as both of the vegetables need to be grated nicely. It is a bit difficult to get rid of the water content from both of the veggies in squeezing.

To make it dry this broccoli-cauliflower filling should be cooked until all mixture becomes dry. Then it is easy to stuff and then rolling. Let see how to make broccoli paratha step by step.

1. First of all, take whole wheat flour and oil in a mixing bowl and mix properly. Add water and make a soft dough. Keep it aside till the filling is ready.
2. Clean and wash broccoli and cauliflower. Grate it from a small option in the box grater. You can also use a food processor to grate. I used a food processor.
3. Heat oil in a pan and add carom seeds. Once they splutter add chopped green chili, freshly grated ginger & garlic, and chopped onion.
4. Cook until onion turns its color to golden. Now add amchur (mango powder), coriander powder, red chili powder, and chopped green coriander. Mix well.
5. Finally, add grated broccoli and cauliflower grated mixture. Mix nicely and cook it for 6-10 minutes on low flame. It becomes soft and all the water will dry up. Adjust salt as per taste.
6. After 6-10 minutes switch off the flame and let it cool down for a few minutes.
7. Divide the dough and mixture into equal portions. I made 12 big parathas, however, up to 15 parathas can be made with this quantity.
8. Roll one dough ball into a 3” circle. Place 2-3 tablespoon broccoli mixture and seal the dough ball carefully.
9. Press gently from both sides and roll it up to 6-7 ” big paratha. Roll gently, the stuffing may come out but don’t worry. Just seal and go on rolling.
10. Heat a griddle on medium flame and place this rolled paratha. Flip it on another side when you see little puffed up.
11. Apply some oil and cook from both sides till golden brown.
12. Broccoli Paratha is ready to serve with raita or simple curd.

Serving suggestions

All vegetarian stuffed parathas are served with plain curd and butter. You can prepare any raita like boondi raita, onion raita & cucumber tomato raita.

You can also serve these parathas with green chutney or palak chutney.

Storing suggestions

Cooking broccoli with spices makes a lot of difference. You can make the stuffing in advance and use whenever required. Filling can be stored for 3-4 days in the fridge easily.

You can store broccoli ka paratha easily in the fridge for 2-3 days. Storing for more days ruin the overall taste. Paratha will not taste fresh.

Tips & FAQ's

1. Clean broccoli and cauliflower in running water properly. Sometimes they have small insects inside florets. The best way to remove them is to soak in turmeric water for 15 minutes. Drain and then use.
2. Do not worry if stuffing comes out.  Though if you are an expert then it is easy to roll as normal stuff paratha.
3. Do not overcook the veggies. Cook them on low flame until all the water content dries up.
4. The dough should be smooth & soft. It helps while rolling out parathas.

There are some more Stuffed paratha recipes (Stuffed Indian Flatbreads) for you to try.

• Gobi paratha
• Paneer Paratha
• Tofu Paratha
• Mooli Paratha
• Achari besan paratha
• Soya keema paratha
• Indori Sev paratha
• Peas paratha

Mint paratha, Ajwain paratha, capsicum paratha & carrot paratha are few more paratha recipes where no stuffing is required.

You can check the whole collection of Indian flatbreads

Visit how to make homemade yogurt & homemade ghee to make alu paratha recipe more delicious.

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