Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free

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Stuffed Parathas used to be a favorite breakfast, lunch or evening snack when growing up. There was always some dough in the fridge, so it was matter of grating or mashing some veggies or other fillings, cooking them slightly if needed, and using as stuffing. Parathas are generally served with Indian pickles which commonly use raw mango, lime, chilies or vegetables preserved in an oil base with spices such as mustard seeds, fennel, fenugreek seeds,salt etc. These pickles are available in Indian stores or online. The stuffed flatbreads can also be used anywhere where you use flatbreads, as a side with curries or soups, or with a dip.

These Broccoli parathas have shredded broccoli and chickpeas with spices stuffed into a wheat dough. Use other cooked beans or lentils of choice and other spices of choice for many variations. The process of making the dough and rolling it out seems tedious, but it gets easy with practice. For a gluten-free paratha, see my book for the chia flatbread dough that works well for making stuffed flatbread or use this Sweet Potato gluten-free flatbread dough or use any chapati/roti dough of choice.

These flatbreads have the veggie stuffing inside them. You can also add the veggies directly in the dough while kneading like this Squash flatbread- Lauki Paratha.

Do you like stuffed flatbreads? What is favorite stuffing? 
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More flatbreads from the blog

• Summer squash flatbread – Lauki ka paratha. Yeast-free
• Herb Garlic Flatbread– Yeast-free.
• Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
• Pita Bread – Yeasted
• Pumpkin rosemary flatbread – Yeast-free
• Sweet Potato gluten-free flatbread. Chickpea flour base. yeast-free. GF
• Naan – Yeasted

More Broccoli Recipes here.

To make these stuffed parathas, Make the soft dough. Let it rest for 5 minutes then divide into balls.

Process all the ingredients of the stuffing, and Divide it into balls. Roll out each dough ball, place stuffing ball in the center. Fold to seal and roll out the flatbread.

Cook each stuffed flatbread until golden brown spots appear on both sides. Brush with oil or vegan butter and serve.

Store covered in a kitchen towel for a few hours or in the refrigerator in a closed container for upto 4 days.

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