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Broccoli and Paneer Paratha

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Broccoli is a common vegetable here, but difficult to feed it to your child or even elders. So I thought of experimenting this in paratha. I chopped the broccoli very finely and combined it with the paneer, as I did not wanted only broccoli and also to make a ball like stuffing. When I was clicking a photo of the paratha, with broccoli on top of it, my son said I do not want to eat the green thing. I said ok. But when he eat the paratha, he could not figure it out. And even my husband …hehe….when he finished half I asked what is the green thing, He could not guess. Eureka so got a way to make my family eat another monster vegetable…haha…yes monster……So here goes the recipe………..




  • 1/2 Cup finely chopped Brocolli
  • 1/2 Cup fresh cruumbled paneer
  • ½ teaspoon Cumin (Jeera) seeds
  • 1/2 teaspoon Garam Masala Powder
  • 1-2 finely chopped green chillies (Optional)
  • Salt as per taste
  • Chapati/Roti Dough
  • Ghee for shallow frying the Paratha’s.


    1. Chop the broccolli very finely and mash the paneer nicely so that there are no lumps.


    1. Mix all the ingredients together just before you are ready to make the paratha’s. (Do this just before or else brocolli will release water when mixed with salt)



    1. Take a lemon size ball of dough and roll it around 2-3 inch diameter.
    2. Apply a little ghee (just dip your finger and apply it). Take a little mixture of brocolli and panner (around 1-1.5 tablespoon) and seal the dough from all sides.
    3. Roll into a ball, and then lightly press & stretch between your palms so that the mixture is evenly mixed. Dip it into dry whole wheat flour.
    4. Now roll the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required add dry whole wheat flour in between.


    1. Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
    2. Flip it after a 40-50 seconds.
    3. Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
    4. Then apply a little ghee and cook for a min. Turn apply ghee and again cook.
    1. Continue cooking on both sides until the paratha is nicely cooked on both sides.
    2. Serve it hot as is or accompany it with dahi/yogurt or pickle. I enjoyed it as is.
    3. This paratha’s freeze well and comes in handy in one of those days when you do not want to cook or unable to cook. Check out on how to store paratha’s in freezer by clicking here



My mother’s tip on making nice and fluffy chappati’s or paratha’s.

1.       Make a soft dough not too tight.


2.       It should be well kneaded.


3.       The first cooking on the first side should be hardly for a 40-50 secs.


4.       Cooking on the second side should be for a min or two until the brown spots appear.


5.       Then cook the chappati’s or paratha’s.


6.       Do not turn frequently


7.       Do not apply too much pressure.


8.       For any stuffed paratha, it is best to first stretch lightly the stuffed dough ball in your hand so that the mixture is spread out evenly.

Check out different types of Paratha’s and Puri’s by clicking here


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Natasha Malhotra

Wednesday 23rd of August 2017

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