Healthy Broccoli and Potato Paratha Recipe
50 minutes
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About Healthy Broccoli and Potato Paratha Recipe
Elevate your breakfast or lunch with these delicious and healthy Broccoli and Potato Parathas! This North Indian flatbread recipe combines the wholesome goodness of broccoli with the comforting flavors of potatoes and aromatic spices. It's a surprisingly easy recipe that's perfect for a nutritious and satisfying meal.I've adapted a traditional paratha recipe to incorporate the vibrant green florets of broccoli, creating a unique and flavorful twist. The result is a soft, melt-in-your-mouth paratha that's packed with nutrients and bursting with deliciousness.Whether you're a seasoned cook or a kitchen novice, this recipe is sure to impress. Get ready to enjoy a healthy and flavorful culinary adventure!
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Recipe Time & More
Prep35 minutes
Cook15 minutes
Total50 minutes
Ingredients
For the Dough
- 1 1/2 cup Wheat Flour whole
- 2 tbsp Clarified Butter ghee
- 1 1/2 tsp Salt
- 3/4 cup Water add more as needed to form a soft dough, approximately
For the Broccoli Filling
- 1 large head Broccoli about 4 cups chopped florets
- 2 medium Potatoes boiled and grated
- 1 medium Onion finely chopped
- 1 tsp Cumin Seeds
- 5 cloves Garlic minced
- 3 Chilies finely minced or use 1 tsp of green chili paste, green
- 1 tbsp Ginger grated
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tbsp Lemon Juice
- 1/4 cup Wheat Flour for dusting, whole
- 2 tbsp Clarified Butter ghee, for cooking
Instructions
Prepare the Dough
- Combine whole wheat flour, ghee (or oil), and salt in a bowl. Gradually add water, mixing until a soft, pliable dough forms. Cover and let it rest for at least 30 minutes.
Blanch and Prepare the Broccoli
- Bring a pot of salted water to a boil. Add broccoli florets and a pinch of turmeric powder. Blanch for 2-3 minutes until bright green but still slightly firm. Drain well and chop finely.
Make the Filling
- Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and cook until translucent. Stir in minced garlic and green chilies, cooking until fragrant.
- Add grated ginger, turmeric powder, garam masala, and salt. Cook for a few seconds. Then add lemon juice and mix well. Stir in the chopped broccoli. Finally, add the grated potatoes and mix gently.
Assemble and Cook the Parathas
- Divide the dough into 8-9 equal portions. Roll each portion into a small circle. Place 1-2 tablespoons of the broccoli filling in the center. Bring the edges together to seal, then flatten and roll into a 6-7 inch circle.
- Heat a griddle or frying pan over medium heat. Cook each paratha for 2-3 minutes per side, or until golden brown and cooked through. Apply ghee (or oil) to both sides while cooking for a crispy texture.
Serve
- Serve the Broccoli and Potato Parathas hot with yogurt, chutney, or your favorite side dish.
Recipe Notes
Expert Tips for Perfect Broccoli Parathas
- For extra flavor, add a pinch of red chili flakes to the filling.
- If the dough is too sticky, add a little more flour. If it's too dry, add a teaspoon of water at a time.
- Don't overcrowd the pan while cooking the parathas. Cook in batches to ensure even browning.
- Feel free to experiment with other vegetables in the filling, such as carrots, peas, or spinach.
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Recipe Nutrition
Calories: 193kcalCarbohydrates: 34gProtein: 5gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 955mgFiber: 2gSugar: 1g
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5 Comments
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Such a beautiful dish! Can’t wait to try it.
Looks so mouthwatering! Thanks for sharing.
This looks so appealing! Thanks for sharing.
This is wonderful! Can’t wait to taste it.
Such a lovely dish! Thanks for sharing.