Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free

Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha. Shredded broccoli, mashed chickpeas and spices stuffed in a paratha flatbread. Vegan Indian Recipe soyfree Recipe. Makes 8 or 9 Parathas.

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Stuffed Parathas used to be a favorite breakfast, lunch or evening snack when growing up. There was always some dough in the fridge, so it was matter of grating or mashing some veggies or other fillings, cooking them slightly if needed, and using as stuffing. Parathas are generally served with Indian pickles which commonly use raw mango, lime, chilies or vegetables preserved in an oil base with spices such as mustard seeds, fennel, fenugreek seeds,salt etc. These pickles are available in Indian stores or online. The stuffed flatbreads can also be used anywhere where you use flatbreads, as a side with curries or soups, or with a dip. 

These Broccoli parathas have shredded broccoli and chickpeas with spices stuffed into a wheat dough. Use other cooked beans or lentils of choice and other spices of choice for many variations. The process of making the dough and rolling it out seems tedious, but it gets easy with practice. For a gluten-free paratha, see my book for the chia flatbread dough that works well for making stuffed flatbread or use this Sweet Potato gluten-free flatbread dough or use any chapati/roti dough of choice. 

These flatbreads have the veggie stuffing inside them. You can also add the veggies directly in the dough while kneading like this Squash flatbread- Lauki Paratha.

Do you like stuffed flatbreads? What is favorite stuffing? 

More flatbreads from the blog

• Summer squash flatbread – Lauki ka paratha. Yeast-free
• Herb Garlic Flatbread – Yeast-free.
• Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
• Pita Bread – Yeasted
• Pumpkin rosemary flatbread – Yeast-free
• Sweet Potato gluten-free flatbread. Chickpea flour base. yeast-free. GF
• Naan – Yeasted 

More Broccoli Recipes here.

To make these stuffed parathas, Make the soft dough. Let it rest for 5 minutes then divide into balls. 

Process all the ingredients of the stuffing, and Divide it into balls. Roll out each dough ball, place stuffing ball in the center. Fold to seal and roll out the flatbread. 

Cook each stuffed flatbread until golden brown spots appear on both sides. Brush with oil or vegan butter and serve. 

Store covered in a kitchen towel for a few hours or in the refrigerator in a closed container for upto 4 days. 

Broccoli Chickpea Stuffed Flatbread - Broccoli Paratha Yeast-free Recipe

5 from 9 votes

By: Vegan Richa

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 8 servings

Course: flatbread

Cuisine: Indian

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Broccoli Chickpea Stuffed Flatbread - Broccoli Paratha. Shredded broccoli, mashed chickpeas and spices stuffed in a paratha flatbread. Vegan Indian Recipe soyfree Recipe. Makes 8 or 9 Parathas.

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the dough:

• ▢ 1 cup whole wheat flour, preferably Indian wheat chapati atta
• ▢ 1/2 cup unbleached all purpose flour, or use more whole wheat flour
• ▢ 1/3 tsp salt
• ▢ 1/2 tsp carom seeds, Ajwain or cumin seeds
• ▢ 2-3 tsp oil
• ▢ 1/2 cup water, or more as needed

Broccoli chickpea filling

• ▢ 1 cup chopped broccoli
• ▢ 1 cup cooked chickpeas
• ▢ 1/2 inch ginger, chopped
• ▢ 1/3 tsp salt
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp or more ground cumin, or coriander or both
• ▢ 1/4 tsp or more cayenne
• ▢ 1 teaspoon garam masala

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Instructions 

• Make the dough: In a bowl, mix the flours, salt, carom seeds and mix well. Add the oil and mix in. Add water 2 tbsp at a time till the mixture start to come together. Continue to mix for another minute. Then use your hands to form a soft dough (slightly sticky is ok). Let the dough sit covered for 5 mins.
• Make the filling: Pulse the broccoli and ginger in a food processor for a few seconds, then add in the rest of the ingredients and pulse until the mixture is evenly chopped and does not have any large pieces. Scoop the mixture into your hand and form 1 to 1.5 inch somewhat balls (crumbly is ok) and set aside. (if the mixture is too moist, toast in a skillet for 2-3 minutes and then form balls. I usually don’t need to do this. If your broccoli has a lot of moisture, then the mixture might need some roasting)
• Make the flatbreads: oil your hands and lightly knead the dough for a few seconds. Divide the dough into 8 to 9 balls. Roll out each ball using some flour into a 5+ inch somewhat circle.
• Place a filling ball in the center of the the rolled out flatbread. Fold the flatbread over the ball and press to seal (like a dumpling). Dust with flour, press with your hands to flatten a couple oft ones, then flip and roll lightly to a 6 to 7 inch size.
• Heat a skillet over medium high heat. When the skillet is hot. Place a stuffed flatbread on the skillet. Cook for 1 to 2 minutes. Flip and cook the other side for 1-2 minutes. Spread a few drops of oil using a spoon or brush a little oil and continue to cook until both sides have brown spots. Repeat for all the stuffed flatbreads.
• Serve these with vegan raita, or Indian pickle, sriracha, sauces of choice, or with a dip, or Indian pickle or as a side with curries, dals, lentil soups.

Notes

For variations, use other spices, garam masala or other cooked beans or lentils. Add shredded vegan cheese for a calzone paratha!

Raita dip: mix 1/4 cup non dairy yogurt with 3 tablespoons water, 1/4 teaspoon each of salt, cumin and cayenne. Add in 1/4 cup shredded cucumber or zucchini or finely chopped onion or tomato. Mix and serve 

Nutrition

Calories: 144kcal, Carbohydrates: 25g, Protein: 6g, Fat: 3g, Sodium: 288mg, Potassium: 342mg, Fiber: 5g, Sugar: 1g, Vitamin A: 505IU, Vitamin C: 67.8mg, Calcium: 61mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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