Broccoli paneer paratha

A Hulk-esque (huge and green!) bunch of fresh broccoli and another of fragrant mint, both picked up at Mylapore Madaveethi, inspired me to try something new today. The result – broccoli and paneer paratha with mint chutney and curd.

Broccoli paneer paratha

For paratha dough: 
Atta or whole wheat flour – 2 cups
Water – 1 cup
Salt – 1/2 tsp (to taste)


For stuffing:
Broccoli florets – 2 cups
Onion – 1 large, chopped fine
Ginger – 1 tsp, grated
Green chilly – 1, chopped fine
Coriander leaves – 2 tbsp, chopped fine 
Paneer – 100 gms, crumbled
Jeera – 1/2 tsp 
Turmeric powder – a pinch 
Red chilly powder – 1/4 tsp
Garam masala – 1/2 tsp
Coriander powder – 1/4 tsp 
Aamchur (dry mango) powder – 1/2 tsp
Salt – to taste
Oil – 2 tsp


Knead 2 cups of atta with 1/2 tsp salt with required amount of water into the dough for the parathas. Cover with damp muslin and set aside.

Steam broccoli florets for ten min in a steamer and finely dice. In a kadai take 2 tsp oil, heat and add jeera. When it sizzles, add chopped onions, green chilly and ginger. Once onion is soft and translucent, add the diced broccoli, turmeric, coriander powder, aamchur, salt, chilly powder and mix well. Cover and cook for 4-5 min on low flame. Add crumbled paneer, green ciriander leaves and garam masala. Mix well and set aside to cool.

Stuffing for paratha

Take a lemon-sized ball of dough, roll into a circle. Put one tbsp of the stuffing in the middle and bring the ends together to cover the stuffing completely, and pinch off excess dough. Flatten gently with fingers and roll out into a paratha. Cook on tava with a small amount of oil.


Mint chutney
Mint leaves – 2 cups, plucked and washed
Small lemon sized ball of tamarind, soaked in small amount of water
Green chillies – 2
Urad dal – 1 tbsp
Oil – 1/2 tsp
Salt – to taste


In a small kadai, heat oil and fry the urad dal till it is golden brown. Add green chilly and remove from heat. After it cools, grind this with mint leaves, tamarind (squeeze and strain before grinding), salt and water if required.

Enjoy with fresh yogurt!

Mint chutney

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