Stuffed Parathas used to be a favorite breakfast, lunch or evening snack when growing up. There was always some dough in the fridge, so it was matter of grating or mashing some veggies or other fillings, cooking them slightly if needed, and using as stuffing. Parathas are generally served with Indian pickles which commonly use raw mango, lime, chilies or vegetables preserved in an oil base with spices such as mustard seeds, fennel, fenugreek seeds,salt etc. These pickles are available in Indian stores or online. The stuffed flatbreads can also be used anywhere where you use flatbreads, as a side with curries or soups, or with a dip.
These Broccoli parathas have shredded broccoli and chickpeas with spices stuffed into a wheat dough. Use other cooked beans or lentils of choice and other spices of choice for many variations. The process of making the dough and rolling it out seems tedious, but it gets easy with practice. For a gluten-free paratha, see my book for the chia flatbread dough that works well for making stuffed flatbread or use this Sweet Potato gluten-free flatbread dough or use any chapati/roti dough of choice.
These flatbreads have the veggie stuffing inside them. You can also add the veggies directly in the dough while kneading like this Squash flatbread- Lauki Paratha.
Do you like stuffed flatbreads? What is favorite stuffing?
More flatbreads from the blog
- Summer squash flatbread – Lauki ka paratha. Yeast-free
- Herb Garlic Flatbread – Yeast-free.
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Pita Bread – Yeasted
- Pumpkin rosemary flatbread – Yeast-free
- Sweet Potato gluten-free flatbread. Chickpea flour base. yeast-free. GF
- Naan – Yeasted
To make these stuffed parathas, Make the soft dough. Let it rest for 5 minutes then divide into balls.
Process all the ingredients of the stuffing, and Divide it into balls. Roll out each dough ball, place stuffing ball in the center. Fold to seal and roll out the flatbread.
Cook each stuffed flatbread until golden brown spots appear on both sides. Brush with oil or vegan butter and serve.
Store covered in a kitchen towel for a few hours or in the refrigerator in a closed container for upto 4 days.
- 1 cup whole wheat pastry flour
- ½ cup unbleached white flour or all purpose flour
- 1 tbsp flaxseed meal
- ⅓ tsp salt
- ½ tsp carom seeds (Ajwain) or cumin seeds
- 2 to 3 tsp oil
- ¼ cup aquafaba (liquid from a can of chickpeas) , or use non dairy milk
- ½ cup water
- 1 medium head of broccoli
- 1 cup cooked chickpeas
- ⅓ tsp salt
- ½ tsp garlic powder
- ½ tsp or more ground cumin
- ⅓ tsp or more cayenne
- ½ inch ginger, chopped
- Make the dough: In a bowl, mix the flours, flax, salt, seeds and mix well. Add the oil and aquafaba and mix in. Add water 2 tbsp at a time till the mixture start to come together. Continue to mix for another minute. Then use your hands to form a soft dough (slightly sticky is ok). Let the dough sit covered for 5 mins.
- Make the filling: Pulse the broccoli in a food processor for a few seconds, then add in the rest of the ingredients and pulse until the mixture is even and does not have any large pieces. Scoop the mixture into your hand and form 1 to 1.5 inch somewhat balls (crumbly is ok) and set aside. if the mixture is too moist, toast in a skillet for 2-3 minutes and then form balls.
- Make the flatbreads: Divide the dough into 8 to 9 balls. roll out each ball using some flour into a 5+ inch somewhat circle.
- Place a filling ball in the center of the the rolled out flatbread. Fold the flatbread over the ball and press to seal (like a dumpling). Dust with flour and roll lightly to a 6 to 7 inch size.
- Heat a skillet over medium high heat. When the skillet is hot. Place a stuffed flatbread on the skillet. Cook for 1 to 2 minutes. Flip and cook the other side for 1-2 minutes. Spray or brush a little oil and continue to cook until both sides have brown spots. Repeat for all the stuffed flatbreads.
- Serve these with vegan raita, or Indian pickle, or ketchup, sriracha, sauces of choice, or with a dip,or as a side with curries, dals, lentil soups.
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