Broccoli Chickpea Stuffed Flatbread - Broccoli Paratha Yeast-free Recipe
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5
Broccoli Chickpea Stuffed Flatbread - Broccoli Paratha Yeast-free Recipe
Description
The Broccoli Chickpea Stuffed Flatbread, or Broccoli Paratha, uses a dough combining whole wheat and all-purpose flour with salt and carom seeds, moistened with water and oil to form a slightly sticky, soft dough. The filling consists of chopped broccoli and ginger pulsed with cooked chickpeas and seasoned with salt, garlic powder, ground cumin, cayenne pepper, and garam masala until evenly mixed but still coarse. If moist, the mixture can be lightly toasted to reduce moisture before shaping.
The dough is divided into balls, flattened, and filled with the broccoli chickpea mixture formed into small balls. The flatbreads are then rolled out again and cooked to a golden finish. This technique yields stuffed flatbreads with a spiced, chunky vegetable and legume filling inside a tender wheat crust without yeast.
These parathas can be enjoyed standalone or with condiments like a raita made from non-dairy yogurt mixed with water, salt, cumin, cayenne, and a shredded vegetable such as cucumber or zucchini. Variations include different spices, beans, or adding shredded vegan cheese for more flavor and texture.
The dough uses a combination of whole wheat and all-purpose flour with carom seeds for flavor and texture.If the broccoli chickpea filling is too moist, lightly toast it in a skillet before forming balls for easier handling.Consider serving with a raita dip made from non-dairy yogurt and spices mixed with shredded vegetables.The recipe allows variations in spices such as garam masala or using different beans or lentils for the filling.Shredded vegan cheese can be added to the filling to make a calzone-style paratha.
Ingredients
For the dough:
- 1 cup whole wheat flour preferably Indian wheat chapati atta
- 1/2 cup all-purpose flour or use more whole wheat flour, unbleached
- 1/3 tsp salt
- 1/2 tsp carom seeds Ajwain or cumin seeds
- 2-3 tsp neutral cooking oil generic cooking oil
- 1/2 cup water or more as needed
Broccoli chickpea filling
- 1 cup broccoli chopped
- 1 cup chickpeas cooked
- 1/2 inch ginger chopped
- 1/3 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin or coriander or both, or more
- 1/4 tsp cayenne pepper or more
- 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.
Notes
- The dough uses a combination of whole wheat and all-purpose flour with carom seeds for flavor and texture.
- If the broccoli chickpea filling is too moist, lightly toast it in a skillet before forming balls for easier handling.
- Consider serving with a raita dip made from non-dairy yogurt and spices mixed with shredded vegetables.
- The recipe allows variations in spices such as garam masala or using different beans or lentils for the filling.
- Shredded vegan cheese can be added to the filling to make a calzone-style paratha.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Sodium | 288mg | 12% |
| Potassium | 342mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 67.8mg | 75% |
| Calcium | 61mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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