Brussels Sprouts Paratha | Brussels Sprouts Stuffed Paratha Recipe

Parathas are famous Indian flatbread stuffed with veggies or paneer. Here is my delicious paratha stuffed with brussels sprouts. Learn how to make the brussels sprouts stuffing and make the parathas with the same!

Brussels Sprouts-

As I mentioned in the Brussels sprouts kootu post, these leafy green vegetables belong to the cabbage family. We call them mini cabbages. Brussels sprouts are rich in Vitamin C and K. As much as I love to roast them, I also love to include them in Indian cooking as in kootu and this paratha.

Paratha-

Paratha – especially the stuffed parathas are quite popular in North India, and it’s a popular breakfast. Guess what, growing up, I never had stuffed parathas at home. I have relished it a couple of times in the restaurants, but that’s about it. Only after coming to the US, I tried different parathas and loved it. Thanks to our friend E, I learned to make quite a few parathas and started experimenting with my own variations.

You would have noticed on my meal planners that most of my Fridays are filled with parathas both for breakfast and lunch. We also love parathas for our weekend brunch. Somehow I never got a chance to post them on the blog. Still, I don’t get perfect round parathas like my friend E., But I am getting there. 

Brussels Sprouts Paratha-

Nothing fancy about this paratha. Like any other paratha, we first prepare the vegetable filling. The filling is more like my gobi sabzi. You can very well serve the filling as a side for your rice and roti. Also, you can prepare the filling way ahead as well. Once you clean and chop the brussels sprouts, you can prepare the filling in 20 minutes. 

Parallelly you can knead the dough and set it aside. When the filling is cool enough, you can stuff and start preparing the parathas.

This might sound daunting initially. But trust me, folks, once you get the hang of it, you can make these parathas in no time. Consistent practice, of course, makes everything perfect, right?

Make some extra filling-

Yes, make some extra filling always. You can use these fillings not only for a paratha but also for sandwiches. You can serve cabbage and Brussels sprouts filling as a side for roti. But potato filling, paneer filling, and cauliflower filling can be used for making sandwiches as well. 

How to serve parathas-

Typically parathas are served with pickle or yogurt or butter. I do smear some butter on my paratha, but I love it with spicy pickle, ketchup, or raita. Today I am serving the paratha with my tomato-onion relish and tomato raita. (It’s raining tomatoes in our backyard so you will find tomatoes in all my dishes) 

Now let’s see how to make the brussels sprouts paratha recipe with detailed step-wise pictures. I have included the notes along with the instructions. Please don’t miss them out. 

Prepare the Brussels sprouts filling-

• Clean the brussels sprouts. Remove the loose leaves and chop them roughly. I measured after chopping, and it was approx 400grams. 
• In a pan or kadai, heat 1 tbsp of oil. When the oil is hot, add the cumin seeds and nigella seeds. 
• As the cumin seeds, splutter add the chopped Brussels sprouts and gently mix.

• Now add all the dry spice powders – coriander powder, cumin powder, red chili powder, salt, and sugar.

• Mix well. Sprinkle 2 to 3 tsps of water and cover and cook for 7 to 8 minutes over medium-low heat. Mix in between. 

• After that, remove the lid and cook until all the moisture is absorbed. 

• Allow it to cool.

Prepare the dough-

• I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also. 
• In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough. 
• If you are using the stand mixer, follow the instructions accordingly. In my artiste, I first add all the dry ingredients and mix it in pulse mode. Then add 1.25 cups water and mix it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add a tbsp or two of water. 
• After kneading, let the dough rest for 20 minutes. Make sure you cover the dough. 

• Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into 12 balls. If you want big parathas, divide it into 8 or 10 balls.

Stuff and roll the Brussels sprouts paratha-

• Take one ball and, on a dusted surface, roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now take about 1.5 to 2 tbsps of the Brussels sprouts curry and place it in the center. Add the filling according to your dough size. It will be difficult to roll if you overfill. The filling might ooze out. 

• Bring all the edges in a pleated/folded fashion towards the center. Usually, all the recipes call to pinch off the excess dough as we bring the edges to the center. But I don’t do that. I just press the excess dough and flatten it. 

• Now using the rolling pin, evenly roll the paratha into 6 to 7-inch circle. The paratha dimensions are just to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Apply equal pressure when rolling. That’s something that I learned from my friend.  Shake off the excess flour. 

• Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously. 

Cook the paratha-

• Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot. 
• Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ¼ tsp of oil around the edges, and cook for 30 seconds.
• Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below.

• Parathas will puff up too, and that’s a good sign. :-)
• Note – Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. Basically, we need to cook until the parathas are crisp, and brown spots appear. Be a little generous with the oil. 
• Place the prepared paratha separately and apply a small layer of butter. This step is optional. Skip it if you want to keep the paratha vegan.

Recipe Notes-

• You can prepare the filling with your choice’s spice and adjust the salt and spice as per your liking.
• Instead of Brussels sprouts, you can use cabbage also. Make sure you finely chop them.
• Do not overfill the stuffing and press evenly for soft and crisp parathas. 
• As this filling is not smooth like aloo paratha filling, the veggies might pop up. That’s fine. Don’t roll too thin. 
• Make sure your tawa is hot while cooking the paratha. 
• Skip butter for a vegan version. If you are not particular about the vegan version, use ghee while cooking the paratha for added flavor. 

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5 from 3 votes

Brussels Sprouts Paratha | Brussels Sprouts Stuffed Paratha Recipe

Delicious paratha stuffed with brussels sprouts. Learn how to make the brussels sprouts stuffing and make the parathas with the same!

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Breakfast, Brunch

Cuisine: North Indian

Servings: 12 yields 12 parathas

Calories: 184kcal

Author: Srividhya G

Equipment

• Saucepan or kadai
• Mixing bowl
• Tawa

Ingredients

For the filling-

• ▢ 1 tbsp oil
• ▢ ½ tsp cumin seeds
• ▢ ½ tsp nigella seeds optional (refer notes)
• ▢ 400 grams brussels sprouts finely chopped
• ▢ ½ tsp sugar
• ▢ 1.75 tsp salt
• ▢ 1 tsp coriander powder
• ▢ 1 tsp cumin powder
• ▢ 1 tsp red chili powder
• ▢ 3 tsps water

For the dough-

• ▢ 3 cups wheat flour plus extra for dusting
• ▢ ½ tsp salt
• ▢ 1 tsp oil
• ▢ 1.25 to 1.5 cups water or as required to knead the dough

For the paratha-

• ▢ 3 tbsp oil approx ½ to ¾ tsp for each paratha
• ▢ 1 tbsp butter optional

Instructions

Prepare the Brussels sprouts filling-

• Clean the brussels sprouts. Remove the loose leaves and chop them roughly. I measured after chopping, and it was approx 400grams.
• In a pan or kadai, heat 1 tbsp of oil. When the oil is hot, add the cumin seeds and nigella seeds.
• As the cumin seeds, splutter add the chopped Brussels sprouts and gently mix.
• Now add all the dry spice powders - coriander powder, cumin powder, red chili powder, salt, and sugar.
• Mix well. Sprinkle 2 to 3 tsps of water and cover and cook for 7 to 8 minutes over medium-low heat. Mix in between.
• After that, remove the lid and cook until all the moisture is absorbed.
• Allow it to cool.

Prepare the dough-

• I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also.
• In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough.
• If you are using the stand mixer, follow the instructions accordingly. In my artiste, I first add all the dry ingredients and mix it in pulse mode. Then add 1.25 cups water and mix it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add a tbsp or two of water.
• After kneading, let the dough rest for 20 minutes. Make sure you cover the dough.
• Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into 12 balls. If you want big parathas, divide it into 8 or 10 balls.

Stuff and roll the paratha-

• Take one ball and, on a dusted surface, roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now take about 1.5 to 2 tbsps of the Brussels sprouts curry and place it in the center. Add the filling according to your dough size. It will be difficult to roll if you overfill. The filling might ooze out.
• Bring all the edges in a pleated/folded fashion towards the center. Usually, all the recipes call to pinch off the excess dough as we bring the edges to the center. But I don't do that. I just press the excess dough and flatten it.
• Now using the rolling pin, evenly roll the paratha into 6 to 7-inch circle. The paratha dimensions are just to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Apply equal pressure when rolling. That's something that I learned from my friend.
• Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously.

Cook the paratha-

• Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.
• Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ¼ tsp of oil around the edges, and cook for 30 seconds.
• Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below. Parathas will puff up too, and that's a good sign. :-)
• Note - Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. Basically, we need to cook until the parathas are crisp, and brown spots appear. Be a little generous with the oil.
• Place the prepared paratha separately and apply a small layer of butter. This step is optional. Skip it if you want to keep the paratha vegan.

Notes

• You can prepare the filling with your choice's spice and adjust the salt and spice as per your liking.
• Instead of Brussels sprouts, you can use cabbage also. Make sure you finely chop them.
• Do not overfill the stuffing and press evenly for soft and crisp parathas.
• As our filling is not smooth like aloo paratha filling, the veggies might pop up. That's fine. Don't roll too thin.
• Make sure your tawa is hot while cooking the paratha.
• Skip butter for a vegan version. If you are not particular about vegan version, use ghee while cooking the paratha for added flavor.

Nutrition

Calories: 184kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 459mg | Potassium: 170mg | Fiber: 2g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 29mg | Calcium: 20mg | Iron: 2mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Update Notes: This recipe was originally posted in 2015  but now updated with new pics, and recipe cards.