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High Protein Broccoli Paneer Paratha
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’re packed with protein, easy to make, and work just as well on the breakfast table as they do in a tiffin box.
These paneer broccoli parathas are what I make when I want breakfast to be filling, nutritious, and something my kids will actually eat without negotiating. The combination of paneer, broccoli, and melted mozzarella inside a crispy paratha covers protein, greens, and flavour all in one go, which on a busy morning is exactly what I need.
If your mornings usually start with parathas or theplas, you need to give this broccoli paneer paratha recipe a shot. It takes about 20 minutes, and they’re perfect for a quick breakfast, lunch, or wholesome weeknight meal.
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Ingredients for Broccoli Paneer Paratha
Broccoli Florets: Finely chopped.
Paneer: Grated. Adds creaminess and protein
Onion: Finely chopped and adds a little sweetness and crunch
Mozzarella Cheese: It’s low calorie but adds a lovely flavor, especially if making for kids. You can replace with regular processed cheese in a pinch, but mozzarella works better
Italian Seasoning: Mixed into the stuffing for a subtle herby flavour
Flour: I have used whole wheat flour for more nutrition but whole purpose flour works if that’s all you have
Coriander Leaves: Finely chopped for freshness
Ghee: For frying the parathas. You may use a neutral-flavored oil but ghee adds extra flavor and richness that works really well with these parathas
Salt: For seasoning
Frequently Asked Questions
Yes. Use firm tofu, grate it the same way, and squeeze out any excess water before mixing it into the filling. The texture will be slightly different, but it works well, especially with the mozzarella and Italian seasoning holding everything together.
Three things help. Chop the broccoli very fine, so no large pieces are poking through, don’t overstuff the paratha, and make sure you pinch the dough closed tightly before you start rolling. Roll gently from the centre outward rather than pressing hard, and dust with flour if it starts sticking.
You can, but thaw it completely and squeeze out all the excess water first. Frozen broccoli releases a lot of moisture, and if that water gets into the filling, the paratha will turn soggy, and the dough will tear while rolling.
Finely chopped spinach, grated zucchini (squeeze out the water first), or even finely chopped mushrooms all work well with the paneer and mozzarella. The idea is to use a vegetable that’s mild enough to blend into the filling without overpowering the cheese and paneer.
Usually this means the dough is either too dry or rolled too thin. Make sure the dough is soft and pliable, not stiff. Also check if you’ve overstuffed the paratha, too much filling stretches the dough beyond what it can handle and causes cracks.
Richa’s Top Tips
- Chop the broccoli really fine. Large or uneven pieces will poke through the dough and cause the paratha to tear while rolling. The finer you chop it, the easier it is to roll out without any cracks.
- Don’t overstuff the paratha. It’s tempting to add more filling, but too much makes the dough stretch thin and break. About 1-2 tablespoons of filling per paratha is the sweet spot.
- Seal the edges properly before rolling. Pinch the dough closed tightly after adding the filling, and then roll gently from the centre outward. If the seal is loose, the filling will push out from the sides while rolling.
- Cook on medium heat, not high. Medium heat gives the paratha time to cook through evenly and turn golden on both sides. High heat will burn the outside while the filling inside stays cold.
- Apply ghee while cooking, not after. Brushing ghee 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 cooked parathas in an airtight container for up to 2 days. Reheat on a hot tawa with a little ghee to bring back the crispiness.
- Freezing: You can freeze the uncooked, stuffed parathas by stacking them with parchment paper between each one. Freeze flat in a ziplock bag for up to two weeks. Cook directly from frozen on a hot tawa, adding a couple of extra minutes per side.
- The filling: Can be made ahead and stored in the fridge for up to a day. This makes mornings quicker since you just need to roll and cook.
- Tiffin tip: These travel really well at room temperature and taste good even a few hours after cooking, which makes them great for school or office tiffins.
Serving Ideas
These paneer broccoli parathas don’t need much on the side, but here are a few ways we enjoy them:
- With Cucumber Raita: Cool, creamy raita on the side is the most natural pairing with any stuffed paratha.
- With pickle and curd: Sometimes the simplest combination is the best.
- With Masala Chai: A hot paratha and a cup of chai is the most classic Indian breakfast there is, and these parathas are perfect for it.
- In a tiffin box: These hold up really well at room temperature, so they’re great for school or office tiffins. Pack with some homemade ketchup or green coriander chutney on the side.
Did You Know?
Broccoli has more protein per calorie than most vegetables. A cup of chopped broccoli has about 2.5 grams of protein, which is unusually high for a vegetable. Combined with paneer and mozzarella in this paratha, each one packs a surprisingly solid amount of protein for what looks like a simple stuffed flatbread. It’s one of the reasons broccoli is so valued in vegetarian cooking, it packs so much nutrition without changing the flavour of whatever it’s mixed into.
These broccoli paneer cheese parathas have made our mornings a lot easier and a lot more nutritious. If your family loves stuffed parathas, give this filling a try, and I think it’ll quickly earn a spot on your table. Share your pictures with me on Instagram @my_foodstory when you make them.
Watch Broccoli Paneer Paratha Recipe Video
Broccoli Paneer Paratha
Ingredients
For stuffing
- ¾ cups broccoli florets approx. 50 grams
- ¼ cup + 2 tablespoons paneer grated, approx. 50 grams
- 2 tablespoons onions finely chopped
- ¼ cup mozzarella cheese grated
- ½ teaspoon italian seasoning
- 2 tablespoons coriander leaves finely chopped
Other
- 2 ½ cups whole wheat flour / atta divided
- ¾ teaspoon salt
- ¾ cup water approx.
- 1-2 tablespoons melted ghee divided
Instructions
- Add all ingredients for the stuffing to a bowl, mix well and set aside.
- Add flour and salt to a bowl or plate with a high rim. Make a well in the centre and add ¼ cup of water, mix the water and flour together with your fingers, add ¼ cup of water and mix. Do the same thing again till the dough starts to come together. If the dough is too dry, add a teaspoon of water at a time. Once the dough comes together, knead the dough for 3-4 minutes till it is soft and pliable. Set aside covered with a damp cloth and rest for 20 minutes.
- Divide the dough into 4 equal portions. Take one portion and smoothen into a ball, dip in the flour, dust off excess flour and roll into a 4 inch diameter roti. Hold the roti in your hand and add ¼ cup of broccoli paneer stuffing in the centre, bring the edges of the roti higher and closer and seal it (watch the detailed video for more info). Gently flatten the stuffed dough ball and roll to a 6 to 7 inch paratha.
- Heat a tawa till it’s hot but not smoking. Place the paratha on the tawa and once you see bubbles on the surface, flip the paratha. Once you see bubbles on the other side, apply some ghee all over the paratha and roast till golden spots appear on both the sides. Transfer to a plate, repeat the same process for rest of the parathas and serve.
Video
Nutrition
This article was researched and written by Harita Odedra.
The post High Protein Broccoli Paneer Paratha appeared first on My Food Story.
