Zucchini Paratha
Equipment
Ingredients
- 2 medium Zucchini, finely shredded ,(about 2 cups zucchini)
- 2 cups atta ,(whole wheat flour) plus as needed
- 2 tablespoon besan ,(gram flour)
- 2 tablespoon yogurt or cream ,optional
- 1 tablespoon roasted sesame seeds
- 1 cup fresh cilantro ,chopped
- 1- inch ginger ,finely grated
- 2-3 green chili ,finely chopped; adjust to taste
- ½ teaspoon ajwain ,(carom seeds)
- ½ teaspoon red chili powder ,adjust to taste
- ½ teaspoon turmeric powder
- 2 teaspoons coriander powder
- salt to taste
- 1 teaspoon cooking oil
- 1-2 tablespoons water for kneading or as required
- Additional flour for dusting/rolling the paratha
- Ghee or oil for cooking the paratha as needed For Vegan use oil
Instructions
Prepare dough for Zucchini Paratha
- Start with finely shredding the zucchini. Place the shredded zucchini in a nut bag or a clean cloth and squeeze to remove excess moisture. Do not discard the liquid, use it to knead the dough.
- Add all the ingredients to a large bowl. Mix well. Gradually add liquid (from step 1) or water and bind the dough into a firm dough. Apply a teaspoon of oil, cover, and let the dough rest for 5 minutes.Note: As the dough rests, it will become soft due to the moisture from the zucchini.
Roll Zucchini Paratha
- Knead the dough again a couple of times. Divide the dough into 8-10 equal portions, and shape it into balls. Keep it aside.
- Take a ball, and dust it with some flour. Place the ball on a rolling surface, and with the help of a rolling pin, roll the ball into a 7-8 inch circle.
Cook Zucchini Paratha
- Heat the Tawa (Griddle). Place the rolled paratha on the tawa, and cook it over medium heat.
- Drizzle some Ghee/oil as needed and cook on both sides. Gently press the paratha with a spatula for an even cooking.
- Place the paratha in a food warmer lined with a paper towel or a tea towel.
- Repeat the process with the remaining dough.
- Enjoy Zucchini paratha with Tomato Chutney, yogurt, Homemade Strawberry Jam, or a piping hot cup of tea.
Notes
- Use the water to knead the dough carefully. Zucchini has a lot of water content, so mostly the water released from zucchini will help bind the dough together.
- You can substitute zucchini with lauki (opo squash or bottle gourd), carrots, cabbage, etc. You can use any veggies of your choice.
- You can add paneer or firm tofu for added nutrients. Finely crumble it and add it to the dough.
- Store the parathas in the refrigerator for up to 3 days. To reheat the parathas, place paratha in a damp paper towel and microwave for 10 seconds. You can also reheat it on the tawa.
- To freeze the parathas, let the parathas cool completely. Line them on a baking sheet. Freeze them for 2 hours. Then transfer the parathas to freezer-friendly bags.
Nutrition
Nutrition Facts
Zucchini Paratha
Amount per Serving
Calories
139
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
49
mg
2
%
Potassium
291
mg
8
%
Carbohydrates
26
g
9
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
279
IU
6
%
Vitamin C
11
mg
13
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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