Broccoli Paratha Recipe: Broccoli has a plethora of health benefits. It lowers cholesterol, improves heart health, and is an effective antioxidant. This vegetable’s high fibre content aids digestion, prevents constipation, keeps blood sugar levels low, and prevents overeating.
Stuffed parathas are our favourite with any filling, such as aloo paratha, gobi paratha, beetroot paratha, paneer paratha, mooli paratha, and peas paratha. We eat them as a meal with a bowl of yoghurt or raita, but they can also be eaten for breakfast or brunch.
Indian households are well-known for their paratha-making abilities. The variety of parathas available here is mind-boggling, with all of them being extremely nutritious. ‘Broccoli Paratha’ is one such delectable paratha. This paratha is a delicious breakfast recipe made with broccoli, wheat flour, onion, all-purpose flour, and a medley of spices. This low-fat recipe will satisfy both weight watchers and their taste buds. Serve this delectable paratha with your favourite spicy curry for lunch or dinner. To enjoy the tempting flavours of this delicacy, serve the paratha with your choice of pickle and chilled raita.
It can be served as a breakfast, lunch, or dinner entree when properly prepared. Broccoli Stuffed Paratha is a simple dish that is high in dietary fibre, iron, calcium, and a variety of cancer-fighting nutrients. It’s no surprise that it’s part of the Superfood family!
Broccoli Paratha Recipe
For the Dough
- 2 Cup Whole Wheat Flour
- Salt as per taste
- Water as required
- Oil or Ghee for frying paratha
- To begin making the Broccoli Paratha, combine wheat flour, salt, and water to make a soft, nonsticky dough, cover, and set aside for at least 30 minutes.
- Cut the broccoli into small pieces and place it in a bowl of hot water for 5 minutes.
- Remove the florets and pat them dry. Set aside the broccoli florets after grating them. Use a small jar if you're using a blender. Pulse grind a small amount of florets. Because broccoli loses water when ground, don't grind it too much.
- Fry the onions in a heavy pan with oil. Fry the grated broccoli for 3 to 4 minutes. Broccoli cooks quickly. So keep stirring constantly to prevent it from sticking to the pan.
- When the broccoli mixture is dry and well cooked, season with salt, red chilli powder, coriander powder, jeera powder, and garam masala and mix well. Before making the parathas, allow the mixture to cool completely.
- Meanwhile, knead the wheat dough thoroughly and divide it into equal-sized balls. With your hand, flatten the dough ball and thin out the edges. Form a cup and place the broccoli stuffing in the centre, closing the edges.
- Excess dough should not be pinched off. Instead, fold it and use it to seal the stuffed dough.
- Flour the ball and roll it gently. Don't put too much pressure on it.
- Cook until brown spots appear on the rolled paratha on a hot tawa. Apply the oil, cook on both sides, and they're ready to eat.
- For a weekday meal, serve Broccoli Paratha with Dhaniya Pudina Chutney and Boondi Raita.
- When rolling the broccoli parathas, use light pressure. This results in uneven thickness and overcooking of the parathas in some areas.
- Grate the broccoli until it has a fine texture. This will come in handy when rolling/flattening the dough.
- You do not have to throw away the broccoli stems! Use them in your next curry or stir-fry!
- When serving warm parathas, brush them with a thin layer of vegan butter or olive oil for the best flavour.
- Leftover stuffed parathas can be stored in an airtight container for up to a week.
Broccoli is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually dark green in color, arranged in a tree-like structure branching out from a thick stalk which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different, but closely related cultivar group of the same Brassica species. (from Wikipedia)
Also Read: Broccoli Salad Recipe