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This broccoli carrot paratha brings the perfect blend of nutrition and flavor to your dinner table. The vibrant vegetables mixed with aromatic spices create a flatbread that's both satisfying and nourishing – a complete meal in itself that I've perfected over years of family dinners.
I first created these parathas when trying to incorporate more vegetables into my children's diet. What started as a kitchen experiment has become their most requested lunch item, even beating out pizza on most days.
Ingredients
- Oil: adds the necessary fat for sautéing and enhances flavor
- Cumin seeds: these whole spices bloom in hot oil releasing aromatic oils
- Green chili: adds gentle heat that can be adjusted to your preference
- Onion: creates the flavor foundation when properly sautéed
- Carrot: adds natural sweetness and beautiful color to the filling
- Broccoli: provides earthy flavor and incredible nutrition
- Salt: balances all flavors and enhances the vegetables
- Tandoori masala: adds complex smoky flavor unique to Indian cooking
- Kitchen king masala: a blend that brings depth to the filling
- Turmeric powder: provides beautiful color and subtle earthiness
- Whole wheat flour: provides nutty flavor and hearty texture
- Water: activates the gluten for the perfect texture
- Salt: enhances flavor in the dough itself
- Oil: creates a pliable dough that rolls easily
- Oil: creates the signature crispy exterior of perfect parathas
Step-by-Step Instructions
- Prepare the dough:
- Combine whole wheat flour with salt and oil in a mixing bowl or stand mixer. Mix well before gradually adding water until a soft dough forms. For stand mixers, use pulse mode initially to combine dry ingredients, then knead at medium speed for 5 to 7 minutes, adding water as needed. Cover the dough and let it rest for 20 minutes to relax the gluten, resulting in softer parathas.
- Create the filling:
- Heat oil in a pan until shimmering. Add cumin seeds and watch them sizzle and release their aroma before adding finely chopped green chili. Next, add chopped onions and sauté until they become translucent and soft. This creates the flavor base for your filling. Add grated broccoli and carrot along with all the spices. The vegetables will release moisture, so avoid adding water unless absolutely necessary. Cook for 5 to 7 minutes until vegetables are tender but not mushy. Allow the filling to cool completely before using.
- Divide and prepare:
- Divide the rested dough into 12 equal portions and roll each into a smooth ball. On a lightly floured surface, roll each ball into a small circle about 3 to 4 inches in diameter. Place approximately 2 tablespoons of filling in the center, being careful not to overfill which would make sealing difficult.
- Stuff and seal:
- Gather the edges of the dough circle and bring them toward the center in a pleated fashion. Press down to seal the filling inside. Flatten the stuffed ball gently with your palm to start the rolling process.
- Roll the parathas:
- Dust your surface with flour and gently roll the stuffed dough into a 6 to 7 inch circle. Apply even pressure while rolling to ensure uniform thickness. This prevents the filling from bursting out. Shake off excess flour before cooking.
- Cook to perfection:
- Heat an iron skillet or tawa until very hot. Place the rolled paratha on the hot surface and cook for about 30 seconds until small bubbles form. Drizzle oil around the edges and cook for another 30 seconds. Flip the paratha, add a little more oil, and press gently with a spatula, especially on the edges. Cook until golden brown spots appear and the paratha puffs up slightly. This indicates proper cooking.
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The tandoori masala is my secret ingredient in this recipe. While many recipes call for simple garam masala, the smoky depth of tandoori masala elevates these parathas from good to unforgettable. My grandmother taught me that the spice blend you choose becomes the signature of your cooking.
Storage Solutions
These parathas store beautifully for quick meals throughout the week. Once cooled completely, stack them with pieces of parchment paper between each paratha to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individually in aluminum foil, place in freezer bags, and freeze for up to 2 months. Reheat frozen parathas directly on a hot skillet or in a preheated oven at 350°F for about 5 minutes until heated through.
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Clever Substitutions
The beauty of this recipe lies in its versatility. If broccoli is not available, cauliflower makes an excellent substitute with similar texture. For carrots, you can substitute grated beets for a sweeter flavor profile and gorgeous color. Not a fan of green chilies? Try using a pinch of red chili powder instead. For those without kitchen king masala, a combination of garam masala with a pinch of amchur powder creates a similar flavor profile. The whole wheat flour can be replaced with a 50/50 mix of all purpose flour and whole wheat for a lighter texture.
Serving Suggestions
These parathas are a complete meal on their own, but they truly shine with the right accompaniments. Serve hot with a dollop of plain yogurt or raita for cooling contrast. A small bowl of pickle adds a tangy punch that complements the earthy vegetables. For breakfast, pair with a boiled egg for added protein. For dinner, serve alongside a simple dal for a complete protein profile. These parathas also make excellent wraps filled with sliced cucumber, onions, and a drizzle of mint chutney for lunch boxes.
Frequently Asked Questions
- → Can I use different vegetables for the filling?
Yes, you can substitute the broccoli and carrots with other vegetables like cauliflower, spinach, cabbage, or peas. Just ensure the vegetables are finely chopped or grated and cooked until tender to avoid excess moisture in the filling.
- → What can I serve with broccoli carrot paratha?
These parathas pair wonderfully with plain yogurt, raita, pickle, or chutney. They also complement dal or curry dishes. For a complete meal, serve with a side of yogurt and pickle.
- → Can I make the dough and filling ahead of time?
Yes, both the dough and filling can be prepared in advance. Store the dough in an airtight container in the refrigerator for up to 24 hours. The vegetable filling can be refrigerated for 2-3 days. Bring both to room temperature before assembling and cooking.
- → What if I don't have tandoori or kitchen king masala?
You can substitute with garam masala and a pinch of red chili powder. Alternatively, use a blend of ground cumin, coriander, and a small amount of ground cloves and cardamom to create a similar flavor profile.
- → How do I prevent the filling from coming out while rolling?
Make sure not to overfill the parathas. Use about 2 tablespoons of filling per paratha and properly seal the edges before rolling. Roll gently with even pressure, and if needed, dust with flour to prevent sticking.
- → Can I freeze these parathas?
Yes, these parathas freeze well. Cook them partially (about 70%), let them cool completely, then stack with parchment paper between each paratha and store in a freezer bag. They can be frozen for up to 2 months. Reheat directly on a hot tawa until fully cooked and crispy.