These Broccoli Paneer Parathas make a welcome change if your breakfast has been stuck on the same aloo paratha. They’re high in protein, simple to prepare, and work equally well on the breakfast table or packed into a tiffin.
I turn to these broccoli paneer parathas when I want a filling, nutritious breakfast that my kids will actually eat without bargaining. The mix of grated paneer, finely chopped broccoli and a little melted mozzarella wrapped in a crisp paratha delivers protein, vegetables and satisfying flavour—ideal for busy mornings.
If your mornings usually include parathas or theplas, try this broccoli paneer paratha. It takes about 20 minutes from start to finish and is great for breakfast, a quick lunch or a wholesome weeknight dinner.
jump to section: broccoli paneer paratha
- Ingredients for Broccoli Paneer Paratha
- Frequently Asked Questions
- Richa’s Top Tips
- Storage Tips
- Serving Ideas
- Did You Know?
- Watch Broccoli Paneer Paratha Recipe Video
Ingredients for Broccoli Paneer Paratha
Broccoli florets: Finely chopped.
Paneer: Grated to add creaminess and protein.
Onion: Finely chopped for a touch of sweetness and crunch.
Mozzarella cheese: Adds mild, melty richness—especially kid-friendly. Processed cheese can be used as a substitute, but mozzarella gives a nicer texture.
Italian seasoning: A little in the filling gives a subtle herby note.
Flour: Whole wheat flour (atta) is used here for more nutrition; all-purpose flour works if that’s what you have.
Coriander leaves: Finely chopped for freshness.
Ghee: For frying. Neutral oil can be used, but ghee adds a rich flavour.
Salt: For seasoning.
Frequently Asked Questions
Yes. Use firm tofu, grate it and squeeze out excess water before mixing. The texture will differ slightly, but the mozzarella and seasoning help bind the filling.
Chop broccoli very fine, avoid overfilling (about 1–2 tablespoons per paratha), and seal the dough edges tightly. Roll gently from the centre outward and dust with flour if sticking.
Yes, but thaw completely and squeeze out all excess water first. Frozen broccoli holds more moisture and can make the paratha soggy if not drained well.
Finely chopped spinach, grated zucchini (well drained), or finely chopped mushrooms work as alternatives. Choose a mild vegetable that blends with the cheese and paneer.
This usually means the dough is too dry or rolled too thin, or the paratha is overstuffed. Keep the dough soft and pliable and use a moderate amount of filling.
Richa’s Top Tips
- Chop the broccoli very fine. Small, even pieces are less likely to puncture the dough and make rolling easier.
- Don’t overstuff. About 1–2 tablespoons of filling per paratha is ideal; too much filling stretches the dough and causes tears.
- Seal edges well. Pinch the dough tightly after filling, then roll gently from the centre outward to avoid leaks.
- Cook on medium heat. This ensures the paratha cooks through and turns golden without burning the outside.
- Apply ghee while cooking. Brushing ghee on the paratha on the tawa gives it a crisp, golden finish—more effective than adding it after cooking.
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 restore crispiness.
- Freezing: Freeze uncooked, stuffed parathas flat with parchment between each. Keep in a ziplock for up to two weeks. Cook from frozen on a hot tawa, adding a couple of extra minutes per side.
- Make the filling ahead: Prepare the filling a day in advance and refrigerate to speed up mornings—then just roll and cook.
- Tiffin tip: These parathas travel well at room temperature and taste good a few hours after cooking, which makes them ideal for packed lunches.
Serving Ideas
These paneer broccoli parathas are delicious on their own but pair nicely with simple sides. Here are some serving ideas:
- Cucumber raita: A cool, creamy raita balances the warm paratha.
- Pickle and curd: A traditional, no-fuss combination that works well.
- Masala chai: A hot cup of chai and a paratha make a classic Indian breakfast.
- Packed lunch: Pack with a side of ketchup or green chutney for a satisfying tiffin.
Did You Know?
Broccoli is relatively high in protein compared with many vegetables. A cup of chopped broccoli contains about 2.5 grams of protein. Paired with paneer and a little mozzarella, each paratha becomes a surprisingly protein-rich snack or meal, making it a useful option for vegetarian meals that are both nutritious and tasty.
These broccoli paneer cheese parathas have made mornings easier and more nutritious at our house. If your family enjoys stuffed parathas, try this filling—you may find it becomes a regular on your table. If you make them, share a picture on social media using your own account to show how they turned out.
Watch Broccoli Paneer Paratha Recipe Video
A short video demonstrates rolling and cooking technique, which is particularly helpful if you’re new to stuffing parathas. Search for a recipe video titled “Broccoli Paneer Paratha” to see the process step by step.
Broccoli Paneer Paratha
Ingredients
For stuffing
- ¾ cup broccoli florets, approx. 50 grams, finely chopped
- ¼ cup + 2 tablespoons paneer, grated (approx. 50 grams)
- 2 tablespoons onion, 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
- Combine all stuffing ingredients in a bowl, mix well and set aside.
- Make the dough: add flour and salt to a bowl, make a well in the centre and add about ¼ cup water. Mix with your fingers, add more water a little at a time until the dough comes together. Knead 3–4 minutes until soft and pliable. Cover with a damp cloth and rest for 20 minutes.
- Divide the dough into 4 equal portions. Smooth one portion into a ball, dust with flour and roll to a 4-inch disc. Place about ¼ cup stuffing in the centre, bring edges up and seal tightly. Gently flatten the stuffed ball and roll into a 6–7 inch paratha.
- Heat a tawa until hot but not smoking. Place the paratha on the tawa. When bubbles appear, flip it. When bubbles show on the other side, spread some ghee and roast until golden spots appear on both sides. Transfer to a plate and repeat with remaining dough and filling.
Nutrition
This article was researched and written by Harita Odedra.