These Broccoli Paneer Parathas will feel like a welcome change if your breakfast routine has been stuck on the same aloo paratha for months. They are packed with protein, easy to make and work just as well on the breakfast table as in a tiffin box.
These Broccoli Paneer Parathas are what I make when I want breakfast to be complete, nutritious and something my kids will actually eat without bargaining. The combination of paneer, broccoli and melted mozzarella inside a crispy paratha packs protein, greens and flavor all in one go, which on a busy morning is just what I need.
If your mornings usually start with preface OR stompyou must give this broccoli paneer paratha recipe a go. They take about 20 minutes and are perfect for a quick breakfast, lunch or healthy weeknight meal.
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Ingredients for Broccoli Paneer Paratha
Broccoli flowers: Finely chopped.
Paneer: Grated. Add cream and proteins
Onions: Finely ground and adds a little sweetness and crunch
Mozzarella cheese: It’s low in calories but adds a nice flavor, especially if it’s made for kids. You can substitute regular processed cheese in a pinch, but mozzarella works best
Italian seasoning: It is mixed into the filling for a subtle herby flavor
Flour: I’ve used whole wheat flour for more nutrition, but whole wheat flour works if that’s all you have
Coriander leaves: Finely chopped for freshness
Ghee: For frying the parathas. You can use a neutral flavored oil, but ghee adds extra flavor and richness that works really well with these parathas
Salt: For spices
Frequently asked questions
yes. Use firm tofu, shred it the same way and squeeze out the excess water before mixing it into the filling. The texture will be a little different, but it works well, especially with the mozzarella and Italian spices holding everything together.
Three things help. Chop the broccoli very finely so no big chunks come through, don’t overfill with the paratha and make sure to pinch the dough tightly before you start rolling. Gently roll from the center out rather than pressing hard, and dust with flour if it starts to stick.
You can, but thaw completely and squeeze out all excess water first. Frozen broccoli releases a lot of moisture, and if that water gets into the filling, the paratha will become soggy and the dough will crack during rolling.
Finely chopped spinach, chopped zucchini (squeeze out the water first), or even finely chopped mushrooms all work well with paneer and mozzarella. The idea is to use a vegetable that is mild enough to blend into the filling without overpowering the cheese and paneer.
This usually means that the dough is either too dry or too thinly rolled. Make sure the dough is soft and pliable, not stiff. Also check if you have overfilled the paratha, overfilling stretches the dough beyond what it can handle and causes cracks.
Richa’s top tips
- Chop the broccoli very finely. Large or uneven pieces will go through the dough and cause the paratha to crumble while rolling. The finer you tear it, the easier it will open without tearing.
- Do not overdo the paratha. It’s tempting to add more filling, but too much makes the dough stretch and break. About 1-2 tablespoons of filling per paratha is the sweet spot.
- Seal the ends properly before rolling. Seal the dough tightly after adding the filling and then gently roll it from the center out. If the seal is loose, the stuffing will be pushed out the sides during rotation.
- Cook on medium heat, not high. Medium heat gives the paratha time to cook evenly and turn golden on both sides. The high heat will sear the outside while the filling inside stays cool.
- Apply ghee during cooking, not after. The ghee wash on the paratha while it’s on the tawa is what gives it that crispy, golden finish. Adding it after doesn’t have the same effect.
Storage tips
- In the fridge: Store the cooked paratha in an airtight container for up to 2 days. Heat on a hot tawa with little ghee to bring back the freshness.
- Freezing: You can freeze the uncooked and filled parathas by placing them with parchment paper between each one. Freeze in a ziplock bag for up to two weeks. Cook straight from the freezer in a hot pan, adding a few extra minutes on each side.
- Filling: Can be made ahead and refrigerated for up to a day. This makes breakfast quicker as you just have to roll and cook.
- Tip for Tiffin: These travel very well at room temperature and still taste good hours after cooking, making them great for school or office tiffins.
Ideas for service
These Broccoli Paneer Parathas don’t need many sides, but here are a few ways to enjoy them:
- with Cucumber Raita: Fresh and creamy raita on the side is the most natural combination with any stuffed paratha.
- with pickles and cottage cheese: Sometimes the simplest combination is the best.
- with Masala Chai: A hot paratha and a cup of tea is the most classic Indian breakfast there is, and these parathas are perfect for it.
- In a tiffin box: These keep very well at room temperature so they are great for school or office tiffins. Pack with several homemade ketchup OR green coriander chutney on the side.
Did you know?
Broccoli has more protein per calorie than most vegetables. One cup of chopped broccoli has about 2.5 grams of protein, which is unusually high for a vegetable. Paired with paneer and mozzarella in this paratha, each packs a surprisingly solid amount of protein for what seems like a simple stuffed bread. It’s one of the reasons why broccoli is so valued in vegetarian dishes, it packs so much nutritional value without altering the flavor of anything it’s mixed into.
These Broccoli Cheese Parathas have made our breakfast so much easier and so much more nutritious. If your family likes stuffed parathas, try this filling and I think it will quickly earn a place on your table. Share your photos with me on Instagram @my_foodstory when you do them.
Watch Broccoli Paneer Paratha Recipe Video
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Add all the filling ingredients to a bowl, mix well and set aside.
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Add the flour and salt to a bowl or plate with a high rim. Make a well in the center and add ¼ cup water, mix the water and flour together with your fingers, add ¼ cup water and mix. Do the same thing again until the dough starts to come together. If the dough is too dry, add a teaspoon of water. Once the dough comes together, knead the dough for 3-4 minutes until it is soft and pliable. Set aside covered with a damp cloth and rest for 20 minutes.
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Divide the dough into 4 equal parts. Take a portion and smooth it into a ball, dredge in flour, dust off excess flour and roll into a 4 inch diameter roti. Hold the roti in your hand and add ¼ cup of the broccoli filling to the center, bring the edges of the roti up and close and close (watch the detailed video for more information). Gently flatten the filled dough ball and roll it into a 6 to 7 inch paratha.
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Heat a pan until hot but not smoking. Place the parathas in the pans and once you see bubbles on the surface, flip the parathas. Once you see bubbles on the other side, apply some ghee all over the paratha and fry until golden spots appear on both sides. Transfer to a plate, repeat the same process for the rest of the parathas and serve.
Calories: 358kcal, Carbohydrates: 56g, Protein: 14g, Fat: 11g, Saturated fat: 6g, Polyunsaturated fat: 1g, Monounsaturated fats: 2g, Cholesterol: 24mg, Sodium: 493mg, Potassium: 343mg, Fiber: 9g, Sugar: 1g, Vitamin A: 178was, Vitamin C: 16mg, Calcium: 143mg, Iron: 3mg
This article was researched and written by Harita Odedra.