Maria .Recipes Keto Enthusiast, Indian Food Lover

Broccoli Cheese Paratha

A simple, 5 ingredient recipe to make broccoli parathas stuffed with cream cheese. They are amazing with some pickle for breakfast! And if you are vegan, you can use some almond cream cheese instead of regular cream cheese.

  • 1/2 bunch of broccoli (250 g)
  • 3,5 tbsp psyllium husk powder (28 g)
  • A big pinch of salt
  • 8 tbsp (120g) cream cheese (you can substitute for paneer if you want)
  • 4 tsp ghee
  • Spices to taste (optional)
  • Process
    1. Cook the broccoli (boil or steam) until fork tender, without overcooking so it doesnt lose the green color.
    2. Blend the broccoli with 2 tbsp water.
    3. Add the psyllium husk powder and salt to the broccoli puree, along with other spices if you want (some garlic powder and onion powder could be great!) and mix until you have a dough.
    4. Divide the dough into 8 equal parts.
    5. Using a chakla or a rolling pin (i like to cover my surface with plastic wrap to avoid any stickiness - by putting a bit of water on the surface first, the plastic wrap won’t move when you roll), roll each part into a very thin disk of about 1 mm thickness.
    6. Take a disk, spread 2 tbsp cheese on it, then put another disk on top. Pinch the edges to seal.
    7. Melt 1 tsp of ghee on a non stick pan over medium high heat. Cook the paratha for 3-4 minutes on one side until it is brown, then filp and cook further 2-3 minutes.
    8. Cook all four parathas this way and serve with a low carb pickle.
  • Nutritional information, per paratha (recipe makes 4)
    • 144 kCal
    • 4.2 g net carbs, 6.8 g fiber, 11.1 g total carbs
    • 13.7 g fat
    • 4.2 g protein
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.