Broccoli Paratha Recipe
A vegetarian North Indian Recipes recipe with broccoli, onion, coriander powder (dhania). Ready in 1h, serves 3.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Broccoli Paratha recipe, mix wheat flour, salt and water to form a soft non sticky dough, cover and let it rest for at least 30 minutesCut broccoli into small pieces and put them in hot water for 5 minutes
broccoli(500 grams)salt - as per tastewhole wheat flour(2 cups)salt - to tastewater - as requiredsunflower oil - or ghee for frying paratha - 2
Remove and pat dry the florets
- 3
Grate the broccoli florets and keep them aside
broccoli(500 grams) - 4
If you are using a blender, use small jar
- 5
Add small quantity of florets and pulse grind
- 6
Don't grind too much as broccoli loses water
broccoli(500 grams)water - as required - 7
In a heavy pan, add oil and fry onions
onion(1) - 8
Add grated broccoli and fry for 3 to 4 minutes
broccoli(500 grams) - 9
Broccoli cooks very fast
broccoli(500 grams) - 10
So keep stirring continuously so that it does not stick to the pan
- 11
After broccoli mixture is dry and is well cooked, add salt, red chilli, coriander powder, jeera powder, garam masala and mix well
broccoli(500 grams)coriander powder (dhania)(1 tablespoon)salt - as per tastered chilli powder(1 teaspoon)garam masala powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)salt - to taste - 12
Cool the mixture completely before making the parathas
sunflower oil - or ghee for frying paratha - 13
In the mean while, knead the wheat dough well, make equal size balls
whole wheat flour(2 cups) - 14
Flaten the dough ball with hand and thin out the edges
- 15
Make a cup and put the broccoli stuffing in the middle, close the edges
broccoli(500 grams) - 16
Donot pinch off the excess dough
- 17
Instead fold it and seal the stuffed dough with it
- 18
Dust the ball with flour and roll gently
whole wheat flour(2 cups) - 19
Do not apply much pressure
- 20
Place the rolled paratha on a hot tawa and cook till brown spots appear
sunflower oil - or ghee for frying paratha - 21
Apply oil, cook from both the sides and they are ready to eat
- 22
Serve Broccoli Paratha along with Dhaniya Pudina Chutney and Boondi Raita for your weekday meal
broccoli(500 grams)sunflower oil - or ghee for frying paratha
Nutrition Facts
Per serving
Rate this recipe
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Broccoli Paratha Recipe
A vegetarian North Indian Recipes recipe with broccoli, onion, coriander powder (dhania). Ready in 1h, serves 3.
Curated byKavya Sharma🇮🇳
Directions
22 steps- 1
To begin making the Broccoli Paratha recipe, mix wheat flour, salt and water to form a soft non sticky dough, cover and let it rest for at least 30 minutesCut broccoli into small pieces and put them in hot water for 5 minutes
broccoli(500 grams)salt - as per tastewhole wheat flour(2 cups)salt - to tastewater - as requiredsunflower oil - or ghee for frying paratha - 2
Remove and pat dry the florets
- 3
Grate the broccoli florets and keep them aside
broccoli(500 grams) - 4
If you are using a blender, use small jar
- 5
Add small quantity of florets and pulse grind
- 6
Don't grind too much as broccoli loses water
broccoli(500 grams)water - as required - 7
In a heavy pan, add oil and fry onions
onion(1) - 8
Add grated broccoli and fry for 3 to 4 minutes
broccoli(500 grams) - 9
Broccoli cooks very fast
broccoli(500 grams) - 10
So keep stirring continuously so that it does not stick to the pan
- 11
After broccoli mixture is dry and is well cooked, add salt, red chilli, coriander powder, jeera powder, garam masala and mix well
broccoli(500 grams)coriander powder (dhania)(1 tablespoon)salt - as per tastered chilli powder(1 teaspoon)garam masala powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)salt - to taste - 12
Cool the mixture completely before making the parathas
sunflower oil - or ghee for frying paratha - 13
In the mean while, knead the wheat dough well, make equal size balls
whole wheat flour(2 cups) - 14
Flaten the dough ball with hand and thin out the edges
- 15
Make a cup and put the broccoli stuffing in the middle, close the edges
broccoli(500 grams) - 16
Donot pinch off the excess dough
- 17
Instead fold it and seal the stuffed dough with it
- 18
Dust the ball with flour and roll gently
whole wheat flour(2 cups) - 19
Do not apply much pressure
- 20
Place the rolled paratha on a hot tawa and cook till brown spots appear
sunflower oil - or ghee for frying paratha - 21
Apply oil, cook from both the sides and they are ready to eat
- 22
Serve Broccoli Paratha along with Dhaniya Pudina Chutney and Boondi Raita for your weekday meal
broccoli(500 grams)sunflower oil - or ghee for frying paratha
About this recipe
A vegetarian North Indian Recipes recipe with broccoli, onion, coriander powder (dhania). Ready in 1h, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
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