Broccoli Corn Palak Tofu Paratha

A protein-rich satvic paratha stuffed with grated broccoli, crumbled tofu, sweet corn and palak — spiced with pickle oil and dry mango powder. Bonus: Use the same filling with gram flour batter to make protein chilla for breakfast!

Smt. Kiruthiga Uppli

Broccoli Corn Palak Tofu Paratha

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Breakfast, Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 2 cups whole wheat flour (atta)
• 1 tsp ghee
• 180 ml water
• 1 head of broccoli, grated
• 1 block of tofu, crumbled
• ½ cup boiled sweet corn
• ½ cup palak leaves (spinach), chopped
• 1 tsp pickle oil
• 1 tsp amchur (dry mango powder)
• 1 tsp kashmiri chilli powder
• 1 tsp jeera powder
• 1 tsp besan (roasted gram flour)
• coriander leaves, for garnish
• salt to taste

Method

 

1. Make the atta dough: In a large bowl, combine the whole wheat flour and salt. Add the ghee and rub it in with your fingers. Gradually add warm water little by little, mixing as you go, until a soft dough comes together. Knead well for 5–15 minutes until smooth. Cover with a damp cloth and rest for 15 minutes.
2. Sauté the vegetables: Heat pickle oil in a pan. Add the broccoli, tofu, sweet corn and palak. Sauté on medium heat.
3. Add the spices: Add salt, dry mango powder, Kashmiri chilli powder and jeera powder. Cook until the raw smell disappears.
4. Add gram flour and garnish: Add the roasted gram flour and mix well. This helps bind the filling and adds protein. Garnish with fresh coriander leaves and set aside to cool slightly.
5. Stuff and roll the paratha: Divide the dough into equal portions and roll each into a ball. Flatten one ball, place a generous spoonful of filling in the centre and bring the edges together around it. Pinch to seal, then gently flatten and roll out into a round chapati shape. Dust with flour as needed to prevent sticking.
6. Cook the paratha: Cook on a hot tawa with ghee on both sides until golden brown and cooked through. Serve hot with pickle and curd.
7. Protein chilla variation: To make chilla, mix the same vegetable filling into a gram flour batter. Pour onto a greased hot tawa and cook like a pancake on both sides until crisp. Serve hot.

Notes

Satvic Protein Series: Tofu, gram flour and broccoli together make this one of the most protein-dense parathas you can make.

Pickle oil tip: The oil from your pickle jar adds a wonderful tangy depth to the filling — a brilliant shortcut for flavour!

Dough tip: The dough should be soft and pliable, not sticky. If it sticks to your hands, add a little more flour. If it cracks, add a splash more water.

Two recipes in one: The same filling mixed into a gram flour (besan) batter makes excellent protein chilla for breakfast — no rolling or stuffing needed, pour and cook like a pancake.

Serve with: Pickle and curd as suggested, or a side of mint chutney.