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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.
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
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 Paratha
Ingredients
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
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello there I like to check your recipes to inspire me to cook up something for myself
As pure vegetarian. Also do you have an diabetic friendly recipes as my husband need to keep check on his sugars!! .?.?
most of the savoury dishes use only maple syrup or other natural sweeteners – not refined white sugar. homemade and less processed is healthy for everyone.
I’ve always enjoyed stuffed or spiced flatbread. We used to go to an Indian restaurant that stuffed naan or paratha with finely diced dried apricots, chopped pistachios and a hint of cardamom.
I’ll be trying this recipe as soon as the temps get below 90.
This recipe looks fabulous. Can it be made gluten free?
yes, use my gluten-free sweet potato flatbread dough. https://fettabbau-trim.today/2015/10/yeast-free-sweet-potato-vegan-gluten-free-flatbread.html%3C/a%3E%3C/p%3E
Oh, so good! I made it to go with your Turkish Lentil Soup, but this is quite filling on its own. I had no flaxseed, so thinking that the flaxseed was for binding I threw in 1T of chia seeds – probably unnecessary, but it worked. Also used ground cumin as that’s all I had in hand. Also, I just use all plain flour. I made double of the filling, so I can make more dough later. Delicious cold also.
Awesome!
Hi Richa, can I substitute non dairy yoghurt for the oil? And if I use other fillings, do they need to stay as a ball, or can I just place 1-2tbsp filling in the center of the dough? (And 3cups filling for the whole recipe?) Sry for all the question. 🙂 But it’s such a nice recipe.
yes you can use yogurt instead of oil. You can place the filling in the middle, its just easier if its a somewhat ball. it spreads evenly as well.
Can you use ready made parathas (frozen) and just add the filling in?
It would depend on the parathas. I dont think its easy to open them up and fill them. You can make these with frozen uncooked rotis. Let 2 rotis thaw a bit. Fill up between them and seal the edge using some water and pressing with your fingers or fork. Then cook.
Do you have a wheat free version? I can have any other flours, including ones with gluten, just no wheat. TIA
I have a gluten-free version linked on the post. https://fettabbau-trim.today/2015/10/yeast-free-sweet-potato-vegan-gluten-free-flatbread.html%3C/a%3E use any flour in combination with the chickpea flour in the recipe.
Hi Richa! I would love to try this recipe but in gluten free version. Do you have any suggestions which flour could work here? Thank you!
Try this flatbread. You might need some extra flour in the dough for a less sticky dough and use it instead with this filling. https://fettabbau-trim.today/2015/10/yeast-free-sweet-potato-vegan-gluten-free-flatbread.html%3C/a%3E%3C/p%3E
Hi Richa! Looks delishous! I was wonder if I could substitute some of the flour for chickpea flour or not?
You can substitue some of the flour with chickpea flour. The dough might not be as easy to roll out.