Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha. Shredded broccoli, mashed chickpeas and spices stuffed in a paratha flatbread. Vegan Indian Recipe soyfree Recipe. Makes 8 or 9 Parathas.
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.
Broccoli Chickpea Stuffed Flatbread - Broccoli Paratha Yeast-free Recipe
Ingredients
For the dough:
- 1 cup (120 g) whole wheat pastry flour
- 1/2 cup (62.5 g) unbleached white flour or all purpose flour
- 1 tbsp flaxseed meal
- 1/3 tsp (0.33 tsp) salt
- 1/2 tsp (0.5 tsp) carom seeds Ajwain or cumin seeds
- 2-3 tsp (2 tsp) oil
- 1/4 cup (59.15 ml) aquafaba liquid from a can of chickpeas , or use non dairy milk
- 1/2 cup (125 ml) water
Broccoli chickpea filling
- 1 medium head of broccoli
- 1 cup (164 g) cooked chickpeas
- 1/3 tsp (0.33 tsp) salt
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) or more ground cumin
- 1/3 tsp (0.33 tsp) or more cayenne
- 1/2 inch (0.5 inch) ginger chopped
Instructions
- 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.
Notes
Nutrition
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Simona Fede
Perfect easy to understand you know what you are writing so we know what we are doing.A lot of choice to inspire.I like the informations about nutritional questions
Vegan Richa Support
thank you so much
Alexandria Phillips
I made this tonight for dinner and everyone loved it!! The first two looked awful but once I figured out a few tricks they came out much better. All of my kids devoured them. This will be going into regular rotation!
Richa
Aweskme
Hope
Delicious! Thanks for another great recipe.
Vegan Richa Support
I appreciate your lovely review
Vashantiben. Barbara. Patel
Hello there I like to check your recipes to inspire me to cook up something for myself
As pure vegetarian. Also do you have an diabetic friendly recipes as my husband need to keep check on his sugars!! .?.?
Vegan Richa Support
most of the savoury dishes use only maple syrup or other natural sweeteners – not refined white sugar. homemade and less processed is healthy for everyone.
Janet Kenworthy
I’ve always enjoyed stuffed or spiced flatbread. We used to go to an Indian restaurant that stuffed naan or paratha with finely diced dried apricots, chopped pistachios and a hint of cardamom.
I’ll be trying this recipe as soon as the temps get below 90.
Nancy
This recipe looks fabulous. Can it be made gluten free?
Richa
yes, use my gluten-free sweet potato flatbread dough. https://www.veganricha.com/2015/10/yeast-free-sweet-potato-vegan-gluten-free-flatbread.html
Tahnea
Oh, so good! I made it to go with your Turkish Lentil Soup, but this is quite filling on its own. I had no flaxseed, so thinking that the flaxseed was for binding I threw in 1T of chia seeds – probably unnecessary, but it worked. Also used ground cumin as that’s all I had in hand. Also, I just use all plain flour. I made double of the filling, so I can make more dough later. Delicious cold also.
Richa
Awesome!
Sam
Hi Richa, can I substitute non dairy yoghurt for the oil? And if I use other fillings, do they need to stay as a ball, or can I just place 1-2tbsp filling in the center of the dough? (And 3cups filling for the whole recipe?) Sry for all the question. 🙂 But it’s such a nice recipe.
Richa
yes you can use yogurt instead of oil. You can place the filling in the middle, its just easier if its a somewhat ball. it spreads evenly as well.
K
Can you use ready made parathas (frozen) and just add the filling in?
Richa
It would depend on the parathas. I dont think its easy to open them up and fill them. You can make these with frozen uncooked rotis. Let 2 rotis thaw a bit. Fill up between them and seal the edge using some water and pressing with your fingers or fork. Then cook.
Jessica
Do you have a wheat free version? I can have any other flours, including ones with gluten, just no wheat. TIA
Richa
I have a gluten-free version linked on the post. https://www.veganricha.com/2015/10/yeast-free-sweet-potato-vegan-gluten-free-flatbread.html use any flour in combination with the chickpea flour in the recipe.
Eszter Toth
Hi Richa! I would love to try this recipe but in gluten free version. Do you have any suggestions which flour could work here? Thank you!
Richa
Try this flatbread. You might need some extra flour in the dough for a less sticky dough and use it instead with this filling. https://www.veganricha.com/2015/10/yeast-free-sweet-potato-vegan-gluten-free-flatbread.html
Camille Duvieusart
Hi Richa! Looks delishous! I was wonder if I could substitute some of the flour for chickpea flour or not?
Richa
You can substitue some of the flour with chickpea flour. The dough might not be as easy to roll out.
Karen
I made these last night and had trouble when the “ready to cook” parathas stuck to each other and to the counter top. I am not experienced at working with dough. How do you handle them once they are stuffed and rolled and ready to go. Parchment? Extra flour? I cooked them best I could and they looked a little funny (inside out) but were delicious!
Richa
Hi Karen,
I use a bit of flour on the dough depending on the moisture content of the dough and filling. To be on the safe side, dont stack them and dust liberally if they are going to be sitting for more than a few minutes. It also depends on the wheat and flour, whether they absorb the excess moisture well or not.
If they stick and open up, you can knead them all into a dough with the filling, roll and cook.
A
I tried to make these and the dough is really liquidy and sticky. Nothing I can knead. They look so good! What am I doing wrong here? I followed the recipe exact.
Richa
I am not sure. Maybe the flour are absorbing the wet differently. Add more flour until it becomes a soft smooth dough.
Claire at Stuffed Sweet Potato Monday
These were wonderful! I usually don’t have good luck with pan-frying, but these turned out perfectly. I think the key was to roll them really thin.
This is also the first time I found a recipe that uses aquafaba — so happy to not waste that liquid goodness from the can of chickpeas.
Next time I will try using your sweet potato flatbread. Thank you for the great website!
Richa
Awesome! it takes a few tries to figure out the thickness that works for you. You can stuff so may things in these flatbreads!
Aydin
Gozleme great been eating this all my life
jane
I made these parathas tonight to serve with your Turkish Red lentil soup – both were absolutely delicious and they complemented each other really well! Thanks for the recipes!
jane
Made these tonight to serve with your Turkish Red lentil soup – both were absolutely delicious and they complemented each other really well! Thanks for the recipes!
Ana @ Ana's Rocket Ship
YUM! I clicked on this thinking it would be UBER complicated, but it looks… doable :S
Traci
I made these tonight and they were fabulous! I’m looking forward to trying variations.
The recipe doesn’t say to cook the broccoli, but I steamed it lightly before combining with the other filling ingredients.
Richa
Awesome! I use raw broccoli as it gets cooked when you are cooking the flatbread.
Johnny
Made these for dinner last night, finished them for breakfast this morning. Going to try some different fillings next time 🙂
Richa
Awesome! so glad you liked them. you can fill them with anything. shredded veggies, cauliflower, lentils etc
Gana
Made these yesterday. They turned out great! Easy dinner and also nutritious. Thank you!
Richa
Awesome!!
Anjali @ Vegetarian Gastronomy
Love stuffed parathas! Never tried them with broccoli and chickpea though!
Deepa Suresh
Nice recipe. Lovely snaps. Worth trying. Thanks.
MPaula
I don’t need to sneak veggies into food but this would be a great way to use broccoli (or another or several veg) that no longer looks good enough to eat plain.
Richa
Yes, you can use leftover veggies. It also is a different texture and flavor for a change!
Cassie
I love this idea! 😀
Sarah | Well and Full
I love this recipe, Richa! So simple but it looks so yummy! 😀
Richa
Thanks!
Honey
Thanks, these looks great, a way to add in an extra veggie to a meal! I make chapati fairly regularly, but haven’t tried any stuffed ones yet. I have some broccoli, so will hopefully try this recipe this week!
Richa
Great! Yes, you can use your own chapati dough.
Sue
Looks great! I will definitely make these. Richa, I’m surprised. . . broccoli!! 🙂
Richa
lol yes I finally found how i like Broccoli. Stuffed and hidden in Parathas!