Broccoli Carrot Paratha

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Broccoli Carrot Paratha

After all the festivities and sugar overdose during the holidays, it’s now time to eat something healthy and what better than broccoli and carrot the get on track? They are 2 of the healthiest veggies out there and I love to eat them as such but they taste even better when you make a paratha out of them. Parathas are one of my favorite things to eat and I usually have them for breakfast at least 2 times a week. They are filling, healthy and there’s so much you can do with them. They are made using Indian whole wheat flour [atta] and stuffed with anything and everything you can think of. The popular fillings are potatoes, paneer, cauliflower, radish, green peas, lentils etc. Broccoli is definitely not that popular, maybe it is now but growing up broccoli wasn’t readily available so we never actually had broccoli paratha.

Carrot Broccoli Paratha

I think this is one of the best ways to eat broccoli, my husband who won’t eat broccoli otherwise ate this without any complaint. Now that says a lot. It has to do with the fact that you can hardly recognize/taste broccoli in this paratha. First of all it’s so finely shredded and then you stuff in inside a whole wheat flat-bread. So next time your kid doesn’t want to eat broccoli, you know what to do! The addition of carrot brings in a sweet taste and balances out the flavors perfectly. I used minimal spices here and let the veggies take the spotlight.

These parathas are the perfect start to your day. Filled with veggies, these whole wheat stuffed vegan flatbreads are sure to become your new favorite!

 

Method

Wash and peel the carrot, chop it into 4-5 pieces. I used a large carrot here, if you have smaller ones use 2. Also wash a small broccoli head and chop it into pieces.

Place the chopped carrot and broccoli into the food processor.

Pulse till the carrot and broccoli are finely shredded. Transfer to a bowl and set aside.

Broccoli Carrot Paratha-Recipe-Step-1In a pan heat 1 teaspoon of oil. Once hot, add cumin and mustard seeds and let it crackle. [Wait till mustard seeds pop else they will taste bitter]

Once the seeds crackle, add the chopped ginger to it. Saute for few seconds till ginger turns light golden in color.

Add the grated broccoli and carrot to the pan and mix. Add red chili powder, cumin powder, dry mango powder, salt and mix. Add the fresh chopped coriander leaves.The filling for the paratha is now ready.

Broccoli Carrot Paratha-Recipe-Step-2

We will now make the dough. In a pan take the whole wheat flour (atta). Add salt, oil and mix.

Add water slowly to the flour mix and knead to form a smooth and soft dough. Cover the dough and let it rest for 20 minutes.

After 20 minutes divide the dough into 4 equal parts.

Broccoli Carrot Paratha-Recipe-Step-3Take one dough ball and roll it into a circle of around 1/8 inch thickness. Apple little oil all over and then place around 2 tablespoons of filling the center.

Seal the edges from all sides to form a dumpling like shape.

Press to form a flat disc.

Broccoli Carrot Paratha-Recipe-Step-4Using your rolling pin, roll the stuffed dough [applying equal pressure] again to a circle of around 1/8 inch thickness.

Place the rolled paratha onto a hot griddle on medium-high heat. Cook from one side and then flip the paratha.

Apply 1/4 teaspoon oil [or butter or ghee] on the cooked side. Flip again and now apply oil on the other side as well. Press paratha from both sides, it’s done when it appears all cooked and you can see light golden brown spots all over. Repeat the same steps with the remaining 3 dough balls.

Broccoli Carrot Paratha-Recipe-Step-5Serve parathas hot with yogurt, pickle or any curry of your choice.

Broccoli Carrot Paratha

* I toasted the parathas using vegetable oil and hence this is a vegan recipe. You can toast the parathas using butter or ghee (everyone’s favorite in India)!

Broccoli Carrot Paratha

Serves: 4

Whole Wheat Flatbread stuffed with Broccoli & Carrot. [Vegan]
Ingredients
Dough
  • 1 cup whole wheat flour (atta)
  • 1 teaspoon vegetable oil
  • ¼ teaspoon salt
  • water, as needed to knead the dough
Filling
  • 1 small broccoli head
  • 1 carrot, large
  • 1 teaspoon vegetable oil, some more to cook the paratha
  • ⅛ teaspoon red chili powder
  • ¼ teaspoon cumin powder
  • ⅛ teaspoon dried mango powder [amchur]
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon mustard seeds
  • ½ teaspoon fresh ginger, chopped
  • 1 tablespoon cilantro or coriander leaves, chopped
  • salt, to taste
Instructions
Make the filling
  1. Wash and peel the carrot, chop it into 4-5 pieces. I used a large carrot here, if you have small ones use 2. Also wash a small broccoli head and chop it into pieces.
  2. Place the chopped carrot and broccoli into the food processor.
  3. Pulse till the carrot and broccoli are finely shredded. Transfer to a bowl and set aside.
  4. In a pan heat 1 teaspoon of boil. Once hot, add cumin and mustard seeds and let it crackle.
  5. Once the seeds crackle, add the chopped ginger to it. Saute for few seconds till ginger turns light golden in color.
  6. Add the grated broccoli and carrot to the pan and mix.
  7. Add red chili powder, cumin powder, dry mango powder, salt and mix.
  8. Add the fresh chopped coriander leaves.The filling for the paratha is now ready.
Make the dough
  1. In a pan take the whole wheat flour (atta). Add salt, oil and mix.
  2. Add water slowly to the flour mix and knead to form a smooth and soft dough. Cover the dough and let it rest for 20 minutes.
  3. After 20 minutes divide the dough into 4 equal parts.
Make the paratha
  1. Take one dough ball and roll it into a circle of around ⅛ inch thickness. Apple little oil all over and then place around 2 tablespoons of filling the center.
  2. Seal the edges from all sides to form a dumpling like shape and then press to form a flat disc.
  3. Using your rolling pin, roll the stuffed dough again to a circle of around ⅛ inch thickness.
  4. Place the rolled paratha onto a hot griddle on medium-high heat.
  5. Cook from one side and then flip the paratha.
  6. Apply ¼ teaspoon oil [or butter or ghee] on the cooked side.
  7. Flip again and now apply oil on the other side as well.
  8. Press paratha from both sides, it's done when it appears all cooked and you can see light golden brown spots all over.
  9. Repeat the same steps with the remaining 3 dough balls.
  10. Serve parathas hot with yogurt, pickle or any curry of your choice.

 Broccoli Carrot Paratha

Broccoli Carrot Parathas

44 thoughts on “Broccoli Carrot Paratha

  1. I have a very small space in my kitchen that would mean making a dough, would there be an alternative or the like available in an Indian store? Thank you, Manali.

    1. Hi there! This recipe calls for a very small amount of dough, just 1 cup of flour so maybe you can make it in your kitchen 🙂 In Indian stores, we do get frozen rolled uncooked roti/chapatis. I have seen this brand in stores – Rotiland http://www.circlefoods.com/our-brands/rotiland . I have never tried making parathas with them but you can try those. Thaw and then put the filling in the center and then roll into a circle again. Cook with oil/butter till you see light golden brown spots on both sides. I hope this helps!

    1. Thanks Jessica! It’s super simple to make, get Indian whole wheat flour from any Indian/Asian grocery store and you are set to make these at home!

  2. Manali, I just want to reach in and grab one of these for lunch! While I do love broccoli, this is such a new and interesting way to get some more veggies in, especially with that homemade flatbread! Pinned. 🙂

    1. Glad you like the recipe Shashi! The only problem with besan flour is that it will not roll well like wheat flour does and you need that for paratha…you can probably use little of it…try and let me know 🙂

  3. Do you have any idea of the calorie count in these ? By the way my friend and made these using carrot, cauliflower stems, and a mild green pepper . They were delicious! My bag of atta flour does not say whole wheat … Are there different types of atta flour ?

    1. Hello Julia! I am glad you liked these. I am not sure about the calorie count, you can paste the recipe in those online calorie count calculators and I think that should give you an idea. Also if you want to reduce the calories, use less oil while toasting the paratha. You can read more about atta here — https://en.wikipedia.org/wiki/Atta_flour Hope that helps!

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