Zucchini Paratha Recipe | Easy Indian Flatbread Recipe - Masalakorb (2024)

Parathas are so versatile that they can be pepped up with many additions. I came up with this combination of zucchini and mini red bell peppers because they are straight from my garden. I was wondering how best to use up both of them, and it flashed to me to just grate it and fold it into the paratha dough to makeZucchini paratha.Well, this was the perfect way to use both of them up and make a parathawith tons of flavour……and it is also a part of theblog hop theme for this month “INDIAN FLATBREADS”.

I’m keeping today’s Zucchini paratha recipe simple with just grated zucchini and few of my favourite spices. But on the other hand, I’m adding an extra dash of chillies to makeit spicy because I do not intend to make any curry to go with it. By the time I cook, click and get on to the post, it’s going to be nerve.racking and I’ll be done for the day.

Stuffed Parathas are great, but incorporated and combined parathas are even better. They are quicker and easy to make. Many people seem tothinkthat parathas are only made bystuffing them.I love this method as it makes a great lunch boxidea, or a quick snack idea for the kids or the entire family. It is a great way to sneak in veggies for picky eaters.These parathas go great with Sweet and sour tomato chutney, Mint coriander chutney,onion raita or Boondi raitaor any pickle.

We love to have stuffed parathas instead of the plain ones, I keep changing and trying variations. Zucchini is one of the most versatile vegetables. It can be used in all kinds of dishes. In case you want to make this as the stuffed version, squeeze out the excessive moisture content in the Zucchini and use it to make the outer dough instead of water. This way you don’t lose the nutrients and add also some roasted peanut powder which helps to retain the stuffing and also makes it delicious.

Off to the recipe forZucchini Paratha!!

Stepwise guide to prepare Zucchini Paratha:

Prep Work:

• Grab all the ingredients to go into the whole wheat flour to prepare the dough.

• Start off the process by grating Zucchini.Cut off the ends of the zucchini. Peel the zucchini if you don’t want the peel to be included, but I love it with the peel.
• The peel contains a large amount of nutrients, so avoid peeling it if you don’t mind the flavour. MoreoverI’m using organic, so I can use the skin.

Preparing the Dough & rolling to make parathas:

• In a mixing bowl, add whole wheat flour and salt. Mix well.
• Start adding the spices, a teaspoon of oil, grated ginger and finely chopped green or fresh red chillies to the flour.

• Rub the spices into the flour with your fingers, so that all the spices incorporate well into the flour.

• Now add shredded zucchini and finely chopped red bell pepper (optional).

• Combine all the ingredients to incorporate the veggies well into the flour to ooze out any moisture.
• Now add enough water to make a soft and pliable dough. Amount of water depends on the moisture content of the zucchini.

• Divide the dough into 8 equal parts.
• Roll each part into a smooth ball, dust it with some flour and keep it aside.

NOTE: It is important that you make the parathas as soon as your dough is ready. As the dough sits, zucchini leaves moisture and the dough will become soggy.

• Now roll out each ball into a round disc. Dust flour to help you roll out the parathas.

Frying Parathas on a Griddle:

• Heat a griddle over medium-high heat.
• Place the rolled paratha on the griddle and cook on till you see brown spots on both sides.

• Smear some oil, ghee or butter while cooking the parathas.

• Press the paratha with a ladle to cook evenly. Flip and add oil on the other side too.
• Cook till you see some golden brown spots on both sides.

• Once done remove from the griddle and keep the parathas warm by stacking them in an aluminium foil or a kitchen towel.
• Continue to make the rest of the parathas.

• Serve hot Zucchini Paratha with any curry, yogurt, pickle or even tomato ketchup will do the job.
• Serve with a dollop of butter if you are fine with it….no harm in indulging once in a while!!
• Today I’m serving with Boondi Raita,mango pickleand some onion slices.

My TIP:

• A small trick to serve to kids or in parties as a ToothpickAppetizer,
• Cut thin strips of the paratha, roll it as shown in the pic below and serve itSkewered on a toothpick. Serve with Tomato ketchup.

A Quick Summary:

My Notes:

1. Zucchini will ooze out some water hence be careful while adding extra water. Make a smooth but not sticky dough.
2. Don’t let the dough sit for too long because zucchini givesout water and the dough will get too sticky. So make the dough about 5~10 minutes before making the parathas.
3. Don’t grate the zucchini too fine, it leaves a lot of moisture and also you want to feel the zucchini while relishing the parathas.
4. Adjust spice levels to suit your tastebuds.
5. Include any other spices of your choice to go with this combo….Just Experiment..play with the spices!!

Check out other recipes from the Culinary Hoppers Team.

• Piyali – Tava Aloo Kulcha
• Jayashree – Restaurant Style Roti
• Shubha–Schezwan Paratha
• Poornima – Baqerkhani

Hope you enjoyed the recipe for my version ofZucchini Paratha!! Check out other popular “INDIAN BREADS” from blog.

Many more to come!!…..STAY TUNED.

Happy Cooking ?

Cheers!!

Padma.