Broccoli Carrot and Cheddar Stuffed Paratha

This is the best stuffed paratha with veggie and cheese filling. This can be served as such, with pickle, or raita and makes a comforting meal!

Stuffed parathas always have a zing and make the meal extra special. Since these parathas have filling inside, they make a hearty and comforting meal and do not require any curries for a side but would be amazing with a curry too. 

This paratha has the best filling. Broccoli, carrots, and cheddar cheese. The trio makes a perfect combo like in this copycat Panera Bread Style Broccoli Cheddar Soup. The filling will be a perfectly loved one with all age groups. This nutritious paratha is great for lunch boxes as well as dinner/lunch. 

I prefer to blitz the broccoli florets a couple of times and the sauté briefly with carrots just to remove the moisture. This helps in easy stuffing and rolling of parathas. 

These parathas can be stored in the refrigerator for a couple of days and that's a blessing. I double the batch and refrigerate them, so when I need a great weeknight dinner, these parathas would make a comforting meal. All you need to do is warm these in the pan and serve right away. If you want to freeze, that works too. My simple tip is to place a sheet of parchment in between each paratha, this helps in easy separation when you defrost and warm. With a piece of soft butter, hot hot parathas are divine!

For this week's Blogging Marathon, I am sharing stuffed recipes! Yes, awesome recipes for the awesome theme! We share recipes three days a week for four weeks and this is my first share for this theme. Stay tuned for more stuffed recipes!

We love stuffed parathas and I make them with a wide range of filling. Sprouts Stuffed Paratha and Tofu Paratha are protein rich parathas. I am planning to add more recipes under this category and this broccoli carrots and cheddar cheese stuffed paratha just lined up perfectly. Kids would love the cheese and veggie flavors. 

I am also linking this to Sundays on Silverado, Happiness is Homemade, What's For Dinner, and Share The Wealth.

Ingredients

Makes 8

For the filling

Broccoli - 2 cups, medium florets

Carrot - 1 cup, shredded

Cheddar cheese - 1 cup, shredded

Cilantro - 1 tbsp

Salt - 1/4 tsp

Cayenne- 1/4 tsp

Garam masala - 1/4 tsp

For the Dough

Whole wheat flour - 2 cups

Oil - 1 tbsp

Salt - 3/4 tsp

Water - 1 cup

To cook Paratha

Ghee/oil - 4-7 tsp

Method

Pulse the broccoli florets a couple of times in the food processor.

Heat a pan, add the broccoli and carrots. Sauté for 2 minutes. Add the salt, cayenne, and garam masala, sauté for another two minutes. Switch off the flame and set aside to cool.

While the veggies cool, make a smooth dough with whole wheat flour, salt, a tablespoon oil, and water. Depending on the wheat variety you may need a little less or more quantity of water. Cover and rest for 15 to 30 minutes.

Once the veggie mixture has cooled, add the cilantro and cheddar cheese. Mix well.

Divide the dough into eight portions and roll into a ball.

Divide the veggie cheese mixture to eight portions, roll into a ball and set aside.

Take a portion of the dough and make a cup by elongating from the center and gradually pushing the edges. Take a portion of the filling and place inside the dough cup. Gather the edges and seal. Dust with flour as required and rill into a 10-to 12-inparatha.

Repeat with the rest of the dough and filling portions.

Heat a cast-iron pan, add quarter teaspoon oil and place a paratha and let it cook for 2-3 minutes. Drizzle a quarter teaspoon ghee and flip the paratha. cook for another two minutes, flip once again and cook about 30 seconds. Smear a little ghee and remove from the pan, set aside. Repeat the cooking step for all parathas.

Serve warm or hot hot with raita or pickle.