If you’re tired of the same old aloo or paneer paratha and looking for something new that’s still warm, filling, and comforting, this broccoli and cheese stuffed paratha is just what you need. It’s a flavour-packed, veggie-loaded twist on a classic Indian breakfast that’s perfect for starting your day with a wholesome bite.
What makes this paratha truly shine is its cheesy centre blended with finely cooked broccoli. It’s creamy, mildly spiced, and satisfying without being heavy. Ideal for both kids and adults, this version sneaks in a good serving of vegetables and pairs beautifully with curd, chutney, or even ketchup if you like a fun kick.
Whether you’re cooking for the family or packing a lunchbox, this paratha will keep everyone happy. You don’t need fancy ingredients or techniques, just five clear steps to get golden, cheesy parathas straight from your pan to your plate.
Step 1: Knead a soft dough using whole wheat flour
Begin by preparing the base of your paratha soft, pliable dough. In a mixing bowl, combine two cups of whole wheat flour with a pinch of salt. Gradually add water and knead until the dough forms a smooth ball. Add a teaspoon of oil and knead again for a few minutes. Cover the dough with a cloth and let it rest for about 20 minutes. This short rest helps the dough become softer and easier to roll.
Step 2: Sauté the broccoli and mix in the cheese
Take one medium head of broccoli, rinse it well, and either grate it or pulse it in a processor until finely chopped. In a pan, heat a teaspoon of oil and sauté the broccoli with a pinch of salt, pepper, and garam masala. Cook just for a few minutes until the raw smell goes away. Once it cools slightly, stir in the grated cheese. Mozzarella is a melty option, while processed or cheddar gives a richer bite. Keep the filling on the drier side to prevent tearing while rolling.
Step 3: Roll and stuff the dough with care
Pinch a small ball of dough and roll it into a small round. Place a spoonful of broccoli and cheese mixture in the centre. Bring the edges together like a pouch and seal it well. Press gently and roll again into a paratha, using light hands and dry flour as needed. Roll evenly so the filling doesn’t spill and the cheese stays tucked inside.
Step 4: Cook the paratha on a hot skillet
Heat a tawa or flat skillet and place the rolled paratha on it. Cook for a few seconds on one side, flip it over, and brush with oil or ghee. Repeat on the other side. Keep flipping and pressing until both sides are golden brown and slightly crisp. The cheese will begin to melt inside, and the paratha will puff up in spots. Remove from heat and place in a covered dish to keep warm.
Step 5: Serve it hot with sides of your choice
This paratha is best served hot, straight off the tawa. Pair it with a bowl of fresh curd, a spicy chutney, or even some butter on top. For lunchboxes, wrap in foil and pack with a small container of pickle. You can also add extras like chilli flakes or herbs to the filling if you want to give it a flavour boost.
Broccoli and cheese stuffed paratha is a winning recipe for anyone looking to shake up their meal routine. It’s nutritious, cheesy, and satisfying, with a perfect balance of spice and softness. Whether you’re making it for breakfast or brunch, this stuffed paratha is bound to become a family favourite. And with just five simple steps, it’s as easy as it is delicious.