Tiffin Varieties‎ > ‎

Broccoli Parathas

Broccoli – 1 whole flower
Atta (wheat flour) – 2 cups 
Ginger - ½ inch piece (grated)
Garlic - 1 big clove (grated)
Salt - 1¼ teaspoon
Cumin seeds - 1 teaspoon
Oil (or) Ghee - 10 to 12 teaspoons
Chilli powder – ½ teaspoon
Garam masala powder – 1 teaspoon
Turmeric powder – ¼ teaspoon

Makes: 10 to 12 parathas

  1. Cut the broccoli into small florets and give a thorough rinse under the tap.
  2. Add the broccoli flowers to boiling water and allow boiling for 2 minutes. (This step is to get the lovely green color of the broccoli).
  3. Drain water and allow the broccoli flowers to cool down.
  4. Grind to coarse paste using a few handful sprinkles of water in a food processor or mixer grinder.
  5. Add the ground broccoli paste to atta along with salt, cumin seeds, grated ginger & garlic and the powders mentioned to make like chappathi dough. (add a 2 to 3 handful sprinkles of water as required)
  6. Let this dough rest for 10 to 15 minutes.
  7. Make 10 to 12 equal sized balls.
  8. Roll out like regular rotis, toast on tawa with 1 teaspoon of oil/ghee per roti (you could also use ½ teaspoon of oil + ½ teaspoon of ghee)
  9. Enjoy with your favorite pickle and yogurt.

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