Broccoli Paratha
This broccoli paratha is a hearty and flavorful stuffed flatbread that comes together easily! Stuffed with mashed chickpeas, broccoli and spices it makes a delicious breakfast, brunch or snack any time of day. (soy-free, nut-free, yeast-free)
Servings: 8 servings
Ingredients
For the dough:
- 1 cup whole wheat flour preferably Indian wheat chapati atta
- 1/2 cup unbleached all purpose flour or use more whole wheat flour
- 1/3 tsp salt
- 1/2 tsp carom seeds Ajwain or cumin seeds
- 2-3 tsp oil
- 1/2 cup water or more as needed
Broccoli chickpea filling
- 1 cup chopped broccoli
- 1 cup cooked chickpeas
- 1/2 inch ginger chopped
- 1/3 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp or more ground cumin or coriander or both
- 1/4 tsp or more cayenne
- 1 teaspoon garam masala
Instructions
- Make the dough: In a bowl, mix the flours, salt, carom seeds and mix well. Add the oil 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 and ginger in a food processor for a few seconds, then add in the rest of the ingredients and pulse until the mixture is evenly chopped 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. I usually don’t need to do this. If your broccoli has a lot of moisture, then the mixture might need some roasting)
- Make the flatbreads: oil your hands and lightly knead the dough for a few seconds. 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, press with your hands to flatten a couple oft ones, then flip 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. Spread a few drops of oil using a spoon 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, sriracha, sauces of choice, or with a dip, or Indian pickle or as a side with curries, dals, lentil soups.
Video
Notes
For variations, use other spices, garam masala or other cooked beans or lentils. Add shredded vegan cheese for a calzone paratha!
Raita dip: mix 1/4 cup non dairy yogurt with 3 tablespoons water, 1/4 teaspoon each of salt, cumin and cayenne. Add in 1/4 cup shredded cucumber or zucchini or finely chopped onion or tomato. Mix and serve
Broccoli paratha are naturally soy-free, nut-free, and yeast-free.
Nutrition
Calories: 144kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Sodium: 288mg | Potassium: 342mg | Fiber: 5g | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 67.8mg | Calcium: 61mg | Iron: 1.9mg