Want to sneak in some broccoli into your everyday food? Here is a perfect and flavorful stuffed paratha with a spicy carrot and broccoli filling. Check out how to make this broccoli carrot paratha with detailed step-wise pictures.
Next in the paratha series is our all-time favorite broccoli and carrot paratha. Indian flatbreads, aka parathas, are the perfect dish to sneak in some vegetables. When it comes to paratha filling, you have more than aloo, paneer, cauliflower, and cabbage to venture out like Brussels sprouts or this carrot and broccoli.
Paratha Filling –
Sometime back, I combined grated paneer, broccoli, and cauliflower and made one of the yummylicious parathas with tandoori masala, and it was a huge hit. When I shared it on IG, many asked for the recipe, and it was a huge hit there as well. I decided to make a similar one for the blog and share it here, and that’s how this broccoli carrot paratha came into the picture.
I was initially planning to go on with the same combo – paneer, broccoli, and cauliflower. But then I had a bag full of broccoli and carrots from Costco, and I had to use them up. So I ended up with this vegan broccoli and carrot paratha. (As we live close to Costco, that was the only shop we were going to during the initial lockdown period. Along with milk, we ended up getting veggies there as well.)
This paratha filling is perfect for sandwiches, and I always make it extra. :-)
I have another broccoli paratha recipe on my blog, but that’s not a stuffed one. I mixed grated broccoli along with the flour and prepared the dough. Also, I used cookie cutters to make some cute shapes. But today’s version is a bit spicy version, and guess what, kiddo likes it very much. We have come a long way, huh?
Prep-work for paratha-
I make paratha for our breakfast and pack the same for lunch during weekdays. I do agree it’s not easy to make everything from scratch in the morning. It’s doable, but I always do the prep work, making it easy in the morning.
- You can always prepare the dough for paratha and refrigerate. But make sure you bring it to room temperature before rolling.
- Chop/grate all the required vegetables in this case – grating broccoli and peeling and grating carrots save a lot of time in the morning.
- You can also cook the filling and refrigerate. I do that sometimes.
Cooking is all planning, and it makes it all the more comfortable and fun. Now without any further ado, let’s see how to make this broccoli carrot paratha.
Broccoli Carrot paratha recipe with detailed step-wise pictures-
Prepare the dough-
- I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also.
- In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough.
- If you are using the stand mixer, follow the instructions accordingly. I first add all the dry ingredients in my artiste, including wheat flour, salt, and oil, and mix it in pulse mode. This time, I used 3 cups of flour, and I used about 1.5 cups of water. I first added one cup of water and mixed it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add water on a required basis.
- After kneading, let the dough rest for 20 minutes. Make sure you cover the dough.
- Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into twelve balls.
Prepare the broccoli carrot filling-
- Peel the carrot and clean the broccoli and grate them both. I used 2 cups of grated carrot and broccoli.
- In a pan or kadai, heat 1 tbsp of oil. When the oil is hot, add the cumin seeds and chopped green chili.
- As the cumin seeds sizzle, add the chopped onion and saute until the onions are soft.
- Now add the grated broccoli, carrot, and the spices – 1 tsp of tandoori masala, 1 tsp of kitchen king masala or garam masala, 1 tsp salt, and 1/2 tsp turmeric.
- Mix and cook well till the veggies are soft and tender. Do not add any water as broccoli and carrot will ooze out water. Even needed sprinkle, 1 or 2 tbsps of water but not more than that. It takes about 5 to 7 minutes for the veggies to cook. Allow it to cool.
Stuff and roll the paratha-
- On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now place about 2 tbsp of broccoli carrot filling in the center. Add the filling according to your dough size. It won’t be easy to roll if you overfill. The filling might ooze out.
- Bring all the edges in a pleated/folded fashion towards the center. As I bring the edges to the center, I don’t pinch off the excess dough. I press the excess dough and flatten it.
- Now using the rolling pin, evenly roll the paratha into 6 to 7-inch circle. The paratha dimensions are to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Roll it gently and apply equal pressure when rolling. Shake off the excess flour.
- Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously.
Cook the paratha-
- Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.
- Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread 1/2 to 3/4 tsp of oil around the edges, and cook for 30 seconds.
- Now flip the parathas and spread some oil (1/4 tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below. Parathas will puff up too, and that’s a good sign. :-)
- Note – Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. We need to cook until the parathas are crisp, and brown spots appear. Be a little generous with the oil.
- Place the prepared paratha separately. I did not apply any butter, but you can smear a little butter on top of the paratha.
Recipe Notes-
- Adjust the salt and spice according to your preference, especially in the filling. You can adjust the spices according to your choice.
- Instead of kitchen king masala, you can use garam masala as well.
- Along with broccoli and carrot, you can add paneer or grated cauliflower too.
- Do not overfill the stuffing and press evenly for soft and crisp parathas.
- Make sure you mash the potato thoroughly and also chop the onion finely. If not, the veggies might pop out and break. But don’t fret too much about it. Just make sure you are not rolling it thin.
- Make sure your tawa is hot while cooking the paratha.
- If you are not particular about the vegan version, use ghee while cooking the paratha for added flavor.
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Broccoli Carrot paratha
Equipment
- Mixing bowl
- Rolling Pin
- Saucepan or kadai
- Tawa or Griddle
Ingredients
Measurement Details: 1 cup=240ml; 1tbsp=15ml; 1tsp=5ml;
For the filling
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 green chili finely chopped
- 1 medium-sized onion finely chopped (approx 1.5 cups after chopping)
- 2 cups carrot grated
- 2 cups broccoli grated
- 1 tsp salt
- 1 tsp tandoori masala
- 1 tsp kitchen king masala
- 1/2 tsp turmeric powder
For the dough
For the paratha-
- 3 to 5 tbsp oil approx 1/2 to 3/4 tsp for each paratha
Instructions
Prepare the dough-
- I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also.
- In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough.
- If you are using the stand mixer, follow the instructions accordingly. I first add all the dry ingredients in my artiste, including wheat flour, salt, and oil, and mix it in pulse mode. This time, I used 3 cups of flour, and I used about 1.5 cups of water. I first added one cup of water and mixed it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add water on a required basis.
- After kneading, let the dough rest for 20 minutes. Make sure you cover the dough.
- Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into twelve balls.
Prepare the broccoli carrot filling-
- Peel the carrot and clean the broccoli and grate them both. I used 2 cups of grated carrot and broccoli.
- In a pan or kadai, heat 1 tbsp of oil. When the oil is hot, add the cumin seeds and chopped green chili.
- As the cumin seeds sizzle, add the chopped onion and saute until the onions are soft.
- Now add the grated broccoli, carrot, and the spices – 1 tsp of tandoori masala, 1 tsp of kitchen king masala or garam masala, 1 tsp salt, and 1/2 tsp turmeric.
- Mix and cook well till the veggies are soft and tender. Do not add any water as broccoli and carrot will ooze out water. Even needed sprinkle, 1 or 2 tbsps of water but not more than that. It takes about 5 to 7 minutes for the veggies to cook. Allow it to cool.
Stuff and roll the paratha-
- On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now place about 2 tbsp of broccoli carrot filling in the center. Add the filling according to your dough size. It won’t be easy to roll if you overfill. The filling might ooze out.
- Bring all the edges in a pleated/folded fashion towards the center. As I bring the edges to the center, I don’t pinch off the excess dough. I press the excess dough and flatten it.
- Now using the rolling pin, evenly roll the paratha into 6 to 7-inch circle. The paratha dimensions are to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Roll it gently and apply equal pressure when rolling. Shake off the excess flour.
- Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously.
Cook the paratha-
- Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.
- Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread 1/2 to 3/4 tsp of oil around the edges, and cook for 30 seconds.
- Now flip the parathas and spread some oil (1/4 tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below. Parathas will puff up too, and that’s a good sign. :-)
- Note – Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. We need to cook until the parathas are crisp, and brown spots appear. Be a little generous with the oil.
- Place the prepared paratha separately. I did not apply any butter, but you can smear a little butter on top of the paratha.
Notes
- Adjust the salt and spice according to your preference, especially in the filling. You can adjust the spices according to your choice.
- Instead of kitchen king masala, you can use garam masala as well.
- Along with broccoli and carrot, you can add paneer or grated cauliflower too.
- Do not overfill the stuffing and press evenly for soft and crisp parathas. Make sure you mash the potato thoroughly and also chop the onion finely. If not, the veggies might pop out and break. But don’t fret too much about it. Just make sure you are not rolling it thin.
- Make sure your tawa is hot while cooking the paratha.
- If you are not particular about the vegan version, use ghee while cooking the paratha for added flavor.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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