One of the superfood is broccoli , it has lots of nutrients, antioxidants and low in calories. It’s a good source of fiber and contains iron, magnesium, calcium, potassium, selenium, magnesium, vitamin A, C ,E, K, B including folic acid. Best way to eat broccoli is to eat raw or steamed. Side effects is bowel irritation or gas caused by high amounts of fiber, but the health benefits outweigh the discomfort.

In this recipe I am cooking broccoli at low heat with masalas and stuffing it inside the parathas. Have reduced the amount of ghee or clarified butter on the parathas. If you like you can increase or decrease the amount of spice, masalas and ghee.



  • Broccoli big 1
  • Garlic ginger paste 1 tbsp
  • Garam masala powder 1 tsp
  • Green chillies finely chopped 2-3
  • Salt to taste
  • Onion finely chopped 1
  • Refined oil 1 tbsp


  • Wheat flour 2 cups + 1/4 cup
  • Ragi flour 1/2 cup( optional)
  • Salt to taste
  • Carom seeds 1 tsp
  • Ghee 2 tbsp


Clean the broccoli nicely , cut the florets and pulse in a blender. Dont add water. Broccoli should be coarse. Keep it aside.

Heat oil in a kadai, add finely chopped onion and finely chopped green chillies. Saute till they become translucent. Add ginger garlic paste and saute for a minute on low heat. Add the broccoli and salt . Mix everything well, cook for ten minutes on low heat. I am not covering and cooking because I dont want it to be damp.

In a bowl add two cups of wheat flour , ragi flour( optional) , salt and carom seeds. Add little water at a time and make a soft dough. Cover and keep aside for half an hour.

Divide the wheat dough in equal portions of orange size. Dust some flour and roll out the dough to 3 inches in diameter. Add a tsp wheat flour in between the rolled disc.

On top of the add a handful of broccoli stuffing which you roll it in a ball shape.

On top of the stuffing add a tsp wheat flour.

So before and after a tsp of wheat flour was added so that while rolling out if there is dampness from the stuffing will be absorbed by the flour and it wont break.

Gather all the sides and cover the stuffing.

Dust some flour on the working board.

Keep the dough and gently roll out, once in a way dusting it with flour. Gently roll out to 5 inches in diameter, be careful the stuffing should not come out.

Heat a tawa add the rolled out paratha, grease with ghee on both sides, I added very little ghee. On low to medium heat I cooked on both sides till they were golden in colour.

Repeat the process with the other wheat dough.

Serve hot with curd, pickles or any curry.

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