For Making Dough:

Take wheat flour in a wide mixing bowl.
Add oil and salt. Mix well. Add the water slowly and make soft and stiff dough.

Knead well for 5 minutes. Set aside by covering it by kitchen towel or using a plate.

For Making the Stuffing:
Cut the broccoli into florets.
Add to the hot boiling water just for 1/2 minute. Quickly drain the water and make sure there is no water left with broccoli.

Grate the broccoli using grater. You can also use pulse option in the mixer to make the job easier.
Heat the oil in a pan. Add cumin seeds and let it splutters.

Add broccoli followed by red chilli powder, dry mango powder and salt. Saute till the raw smell of spices goes off or till the grated broccoli cooked well. This steps make the broccoli to bind well while rolling parathas. I just sauteed it for 4 minutes.

Allow the sauteed broccoli to cool down to room temperature.
Meanwhile, make a crumble of cheese or simply grate it.

When sauteed broccoli comes to room temperature, add the grated cheese and powdered Almonds. Mix well.

For Rolling Paratha:
Divide the dough into equal number of balls.
According to the dough balls, divide the stuffing into equal sized balls. Make sure the stuffing is slightly bigger than the dough balls.
Roll the dough ball into a small circular disc of 4-5 inch diameter.

Place the stuffing to the center of it and gather edges to seal it. Pinch off the excess dough if any during the sealing process.
Pat it, with the help of flour, roll again to a 7-8 inch circular paratha. Repeat this step for the remaining dough and stuffing.

Heat the tawa/ dosa pan. cook the paratha on a hot tawa, and flip it once one side cooked.
After few minutes, turn to other side. Then drizzle some oil on the sides and the parathas will instantly fluff up. Flip once again and apply oil on both sides properly. cook till golden brown.

When both the sides are cooked, transfer to a plate. Repeat the step for other parathas.
Serve hot with raita and pickle.