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Broccoli Chickpea Stuffed Flatbread - Broccoli Paratha Yeast-free Recipe
5 from 27 votes

Broccoli Chickpea Stuffed Flatbread - Broccoli Paratha Yeast-free Recipe

This yeast-free Broccoli Chickpea Stuffed Flatbread features a dough made from whole wheat and all-purpose flour flavored with carom seeds and salt. The filling blends chopped broccoli, cooked chickpeas, ginger, and spices like garlic powder, cumin, cayenne, and garam masala. The filling is pulsed to a coarse texture, formed into balls, and encased in dough balls rolled out and cooked as flatbreads.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 servings
Calories: 144 kcal
Course: Bread
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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)
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 144

% 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.