Rinse the broccoli thoroughly and pat it dry. Discard the thick stems and finely grate the florets. Add salt and sambar powder to the grated broccoli and mix well.

Add wheat flour to the seasoned broccoli.

Slowly add water, little by little, and knead into a dough. Since the salted broccoli releases moisture, be cautious with the water — you want a firm, non-sticky dough. For this recipe, I skip resting the dough and start making parathas right away.

Divide the dough into equal portions and roll each into a smooth ball. I made about 18 small balls.

Dust each ball lightly with flour and gently roll it out into a 6–7-inch circle using a rolling pin. You can also shape them into triangles or squares, depending on your preference. Tip: If making for toddlers, use cookie cutters to create fun shapes!

Apply even pressure while rolling to get an even thickness. Shake off any excess flour.

Heat an iron tawa (griddle) over medium to medium-high heat until hot. Place a rolled paratha on the hot tawa and cook for about 30 seconds. Drizzle ¼ to ½ teaspoon of oil around the edges.

Flip the paratha and spread another ¼ teaspoon of oil on the other side.

Gently press the paratha with a spatula and cook until golden brown spots appear. Repeat the same process for the remaining dough.