Broccoli Paneer Paratha

Broccoli Paneer Paratha

Broccoli Paneer Paratha

Broccoli Paneer Paratha is a North Indian flat bread, made with wheat flour, broccoli, paneer and spices.

It has a delicious crunchy texture due to a shallow fried outer crispy texture. Parathas, traditionally thicker than rotis, are shallow-fried to achieve a crispy, flaky texture. They can be plain with layers, stuffed with a filling, or made by mixing the stuffing directly into the dough, each offering a distinct taste and texture.

Stuffed parathas are a staple in India, often consumed daily for breakfast. While popular varieties like aloo paratha can be heavy, my Broccoli Paneer Paratha recipe incorporates the filling into the dough, making it easier to roll and healthier, thanks to the nutrients from broccoli and paneer.
Broccoli, a nutrient-dense food, is rich in vitamins and minerals and supports digestion, cardiovascular health, and the immune system. Paneer provides calcium and proteins, among other health benefits.

Flavourful and nutritious, this dish is versatile enough for breakfast, lunch, dinner, or a snack. It can be enjoyed alone or with pickle or yogurt, making it an excellent option for travel. Additionally, it’s a simple, healthy, and nutritious choice for children’s packed lunches.

Other breads you might like to try are

Dal Poori,

Moong Dal Paratha,

Methi Thepla,

Sindhi Doda Roti,

Vegetable Mughlai Paratha,

Onion Coriander Tandoori Roti,

Sattu Tawa Paratha and

Lachha Paratha (Tandoori).


2 cups whole wheat flour
1 cup grated broccoli
2 tablespoons finely chopped onions
1 teaspoon grated ginger
1 cup grated paneer
1 teaspoon red chili powder
Salt to taste
1 teaspoon cumin seeds
2 teaspoons oil
3/4 cup water
4 tablespoons ghee



In a bowl, mix the wheat flour, broccoli, onions, ginger, paneer, red chilli powder, salt, cumin seeds, oil and water.

Knead into a soft dough. Adjust the water as needed while making the dough. Sprinkle a little oil and knead for a few minutes and allow the dough to rest for at least 30 minutes.


Pinch out 7-8 lime sized balls off the dough and roll them into a smooth ball. Place one ball of dough and dust the ball with flour on the rolling surface.


Roll the balls into thin circles of 5-6 inch with a thickness of 1 mm.

Heat the tawa or griddle on medium heat. Transfer the rolled paratha on to the tawa/griddle and cook on one side for 30 seconds.


Flip the paratha on the other side. Apply ghee on the side facing up and flip it again. Apply ghee on the other side also.

Press the slotted spoon over the paratha and cook it until it turns golden in colour.

Serve hot with yoghurt, chutney or pickles.

Tips & Variations

  1. Kneading the dough well is the key in making soft paratha. The dough can be made in a food processor too, just make sure to add water slowly while kneading to get the dough of right consistency.
  2. The dough should be pliable, not elastic and/or dry. While kneading the dough, remember that the quantity of water can be adjusted according to the flour. After kneading the dough, cover it with a wet cloth/cling film and allow it to rest.
  3. Always rest the dough for at least 30 minutes as it helps in gluten formation.
  4. I have used grated broccoli in this recipe as it has a distinct taste and texture. I haven’t steamed or boiled the broccoli to keep the nutrition intact.
  5. If you don’t have fresh paneer at home, you can add some boiled mashed potatoes too.