Broccoli Paratha: A Healthy Indian Flatbread

Looking for a healthy and easy Indian flatbread recipe? This Broccoli Paratha is a simple, no-stuffing-required version made with whole wheat flour, fresh broccoli, and a flavorful twist of sambar powder.

Perfect for lunchboxes, toddler meals, or a quick weeknight dinner, these broccoli parathas are soft, delicious, and naturally vegan. Follow my step-by-step guide to make them effortlessly at home!

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Why you’ll love this recipe

Parathas are one of the most beloved Indian flatbreads, and veggie-based versions are my absolute favorite! They’re a wonderful way to sneak extra vegetables into your meals without anyone noticing.

This broccoli paratha is extra special — not only is it simple, but it’s also spiced with South Indian sambar powder! Yes, I added a South Indian twist to a classic North Indian dish — and trust me, it works beautifully.

Making parathas for toddlers

When making parathas for toddlers, cookie cutters are a lifesaver!

Since my son preferred finger foods for lunch when he was in his elementary school, I started making mini parathas using cookie cutters. With this non-stuffed version, it’s incredibly easy — just roll out the dough and carve fun shapes. Kids love it, and it’s a great way to make lunchtime exciting!

Ingredients and prep work

You’ll need just a few simple ingredients:

• Whole wheat flour
• Broccoli (grated)
• Water
• Salt
• Spices (I am using sambar powder)

👉 Check the recipe card below for exact measurements and details.

How to make it work for busy mornings

How do I fit this into your morning routine? Here’s what I do:

• Prepare the dough the night before and refrigerate it.
• In the morning, add 3–4 tablespoons of wheat flour, knead the dough for 5 minutes, and roll it out.
• Use cookie cutters for the kiddos and regular rolling for the rest of the family.

Alternatively:

• Grate the broccoli the night before and refrigerate.
• Before kneading, squeeze out the extra water from the broccoli.
• Knead the dough fresh in the morning and follow the recipe.

Packing tips for lunchboxes

When packing these parathas for lunch:

• Skip adding ghee or butter while cooking.
• Once the parathas are done, let them cool slightly before wrapping them in aluminum foil.

This way, they stay soft and fresh until lunchtime!

Dietary notes and serving suggestions

• Vegan-Friendly: This broccoli paratha is naturally vegan.
• Optional: If dairy isn’t an issue, feel free to brush with a little ghee or butter for extra richness.
• Serving Ideas:
  • Serve with pickle, yogurt, or ketchup.
  • They’re also perfect alongside raita or any curry.
  • This time, I paired mine with a hearty matar paneer — delicious!

Prepare the Broccoli:

• Rinse the broccoli thoroughly and pat it dry. Discard the thick stems and finely grate the florets. Add salt and sambar powder to the grated broccoli and mix well.

Make the Dough:

• Add wheat flour to the seasoned broccoli.

• Slowly add water, little by little, and knead into a dough. Since the salted broccoli releases moisture, be cautious with the water — you want a firm, non-sticky dough. For this recipe, I skip resting the dough and start making parathas right away.

Shape the Dough:

• Divide the dough into equal portions and roll each into a smooth ball. I made about 18 small balls.

• Dust each ball lightly with flour and gently roll it out into a 6–7-inch circle using a rolling pin. You can also shape them into triangles or squares, depending on your preference. Tip: If making for toddlers, use cookie cutters to create fun shapes!

• Apply even pressure while rolling to get an even thickness. Shake off any excess flour.

Cook the Paratha:

• Heat an iron tawa (griddle) over medium to medium-high heat until hot. Place a rolled paratha on the hot tawa and cook for about 30 seconds. Drizzle ¼ to ½ teaspoon of oil around the edges.

• Flip the paratha and spread another ¼ teaspoon of oil on the other side.

• Gently press the paratha with a spatula and cook until golden brown spots appear. Repeat the same process for the remaining dough.

• Press the Edges: Make sure to press the edges while cooking to ensure that it is even cooking gently.
• Oil: Add oil as needed and flip the parathas until they are crispy and golden with brown spots. Be slightly generous with the oil for best results.
• Optional Butter: You can brush the cooked parathas with a thin layer of butter. Skip this step if you want to keep them vegan.
• Spice Variations: Instead of sambar powder, you can use a combination of coriander powder and red chili powder or even store-bought paratha masala.
• Vegetable Swap: Feel free to swap broccoli with finely grated cauliflower for a different variation.
• Adjust Seasoning: Customize the salt and spice levels to suit your taste.

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📖 Recipe

 Update Notes: Earlier posted on 2016, now updated with new pictures, recipe card and nutritional information.