Paneer broccoli Stuffed Paratha is a nutritious twist to classic Indian flatbread. If you love wholesome Indian breakfasts and healthy comfort food, Paneer Broccoli Stuffed Paratha is a must-try recipe.
This delicious fusion paratha combines the richness of paneer with the nutritional goodness of broccoli, wrapped inside soft whole wheat dough and cooked to golden perfection.
Whether you're planning a healthy breakfast, lunchbox meal, or light dinner, this paneer broccoli paratha is filling, flavorful, and packed with protein and fiber.
Why Choose Paneer Broccoli Stuffed Paratha?
Traditional stuffed parathas like aloo paratha are delicious but often carb-heavy. Adding paneer and broccoli makes this version:
- ✅ High in protein
- ✅ Rich in calcium
- ✅ Loaded with fiber
- ✅ Great for kids’ lunchboxes
- ✅ Perfect for weight-conscious food lovers
- ✅ A balanced vegetarian meal
The combination of Indian spices with fresh vegetables makes this paratha both healthy and flavorful.
Ingredients you need for this Paneer Broccoli Stuffed Paratha
For the Dough:
- Whole wheat flour (atta)
- Salt
- Water
- Carom seeds (ajwain)
- A little oil (optional)
For the Stuffing:
- Fresh grated paneer
- Finely chopped or grated broccoli
- Green chilies (optional)
- Cumin powder
- Coriander powder
- Chili powder
- Salt
- Fresh coriander leaves
- Dry mango powder (amchur)
- Crushed fried onion (optional)
Steps to prepare Paneer Broccoli Stuffed Paratha
Using a small grater, grate the broccoli. I use the stems too and not just the florets.
Grate the block of paneer
To a bowl add the grated broccoli and paneer. Next, add all the spices you like and give a mix.
The mixture should look even and spices coated all over.
Next prepare a soft pliable dough with wheat flour, carom seeds, salt. While making the dough, add water little by little so the texture remains smooth. Drizzle little water at the end and let the dough rest for 15 minutes.
To prepare the paratha, take a small portion of the dough and roll it out thin using your hand.
Add the filling and then carefully bring the edges together to seal it tight.
Roll it gently to form a disc.
If you are making stuff paratha for the first time, keep the filling less so you can control the stuffed dough better.
Roll the dough gently to make it thin. It doesn't matter if the rough dough is circular in shape or not. Just keep it evenly rolled out.
Cook the rolled dough in medium heat for 2 to 3 minutes on a hot grilled or pan. Flip and cook on both the side and add ghee or oil as you cook the stuffed paratha.
Enjoy the hot stuffed paratha warm
Variations You Can Try
- Add grated carrot for sweetness
- Include finely chopped spinach for more greens
- Make it vegan by replacing paneer with firm pressed tofu
- Add crushed black pepper for spice
- Use multigrain flour for added nutrition
Tips for Perfect Stuffed Parathas
- Finely chop broccoli to avoid tearing while rolling.
- Do not overfill the stuffing.
- Roll gently and evenly.
- Cook on medium heat for even crispness.
- Add ajwain (carom seeds) to the flour while making the dough, for extra flavor.
Serving Suggestions
Paneer broccoli paratha tastes amazing with:
- Fresh curd (dahi)
- Homemade white butter
- Mango pickle
- Mint coriander chutney
- Masala chai
It is ideal for breakfast, brunch, kids' tiffin, travel meals, and even light dinners.
More Indian Parathas to try
Aloo Palak Paratha
Aloo Paratha - 3 Easy Fillings
FAQ
Make sure the stuffing is not watery and seal the edges properly before rolling.
Yes, you can prepare the paneer broccoli stuffing 4–5 hours in advance and refrigerate it.
Yes, cooked parathas can be stored in the refrigerator for up to 2 days and reheated on a tawa.
You can serve it with yogurt, pickle, butter, or chutney for a complete and satisfying meal.
Paneer Broccoli Stuffed Paratha is the perfect blend of taste and nutrition — crispy on the outside, soft and flavorful inside. Try this healthy stuffed paratha recipe today and give your regular breakfast a delicious makeover!
Paneer Brocolli Paratha
Ingredients
For the filling
- ¼ cup Grated brocolli
- 1 cup Grated paneer
- ¼ cup Fried onion (optional)
- 4 Sprigs Few sprigs of cilantro leaves (finely chopped)
- oil to cook the paratha
Spices for the filling
- ½ tablespoon Cumin powder
- ½ tablespoon Chili powder
- ½ tablespoon Coriander powder
- 1 teaspoon Dry Mango powder
- Salt to taste
- 2 green chili (finely chopped) (optional)
For the dough
- 1 cup Whole Wheat Flour
- ½ teaspoon Salt
- 1 teaspoon Carom Seeds
- Warm water to make the dough
- 1 tablespoon oil
Instructions
- In a mixing bowl, add the grated paneer and grated brocolli followed by all the spices mentioned along with the finely chopped cilantro leaves and crushed fried onion.
- Mix with clean hand and make sure everything is evenly incorporated.
- Now prepare the dough, by add the flour, salt and carom seeds to a mixing bowl or giant plate. Pour water little by little to make the dough. The dough shoulnd't be too soft or too tight.
- Sprinkle 1 tablespoon oil on the dough. Cover and let it rest for 15 minutes.
- Divide dough into equal portions. Roll one portion into a small circle. Place a generous spoonful of paneer broccoli filling in the center. Bring edges together and seal properly. Then roll to form a disc.
- Gently roll into a medium-thick paratha. Sprinkle flour while rolling if needed. Heat a tawa (flat pan) on medium flame. Place the rolled paratha on the hot tawa. Cook until bubbles appear. Flip and apply ghee or oil. Cook both sides until golden brown and crisp.
- Enjoy stuffed paratha warm with yogurt and pickle on the side.
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