Broccoli Paranthas

Broccoli Paranthas

From   Sunny Side Up

Prep: 40 minutes

Cook: 30 minutes

Method: Easy

Course: Bread

Type: Fusion

Key Ingredients:

Paranthas stuffed with a flavourful broccoli mixture is a taste you will not forget


  • Whole wheat flour 2 cups
  • Salt to taste
  • Oil to cook
  • Stuffing
  • Broccoli florets 10 to 12
  • Medium onion, chopped 1
  • Green chilli, finely chopped 1
  • Red chilli powder ½ tsp
  • Cumin seeds 1 tsp
  • Carom seeds (ajwain) ½ tsp
  • Fresh coriander leaves, finely chopped 1 tbsp
  • Salt to taste


  • Take whole wheat flour in a mixing bowl, add salt and mix. Add water gradually and knead into a soft dough. Cover the dough with a damp cloth and rest for 15 minutes.
  • Boil sufficient water in a deep non-stick pan, add broccoli florets and salt and boil for 3 minutes.
  • Drain water and chop the florets finely. Place them on a cloth and squeeze out the excess water.
  • Transfer the broccoli into another mixing bowl, add onion, green chilli, red chilli powder, cumin seeds, carom seeds, coriander leaves and salt and mix well.
  • Divide the filling into equal portions. Divide the dough into equal portions. Shape each dough portion into a katori, place 1 filling portion in it, bring the edges together and press together to seal.
  • Roll out each stuffed ball into a parantha.
  • Heat a non-stick tawa, place one parantha at a time on it, and cook, turning sides and drizzling a little oil on it till both sides are equally done.
  • Arrange the paranthas on a serving platter, place a dollop of butter on each and serve hot with a bowl of thick yogurt and a bowl of pickles.