Zucchini Carrot Paratha
Zucchini Carrot Paratha is a simple and nutritious Indian flat bread that is made from grated zucchini, carrots, a few spices, and whole wheat flour.
Servings 6 parathas
measuring cup used 1 cup = 250ml
Grate the carrot and zucchini. Squeeze the water from zucchini and reserve water to knead dough or for a curry.
In a bowl add grated zucchini, carrot, coriander leaves, ajwain, red chili powder, garam masala, turmeric powder, ginger, wheat flour, and salt. Mix well.
Zucchini will ooze out some water hence be careful while adding extra water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for only 5 mins. Do not rest it for more time, the dough becomes very soft.
Make balls from the dough. I was able to get six balls.
Roll the parathas semi-thick/ thin by dusting them with some dry flour.
Heat a Tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side and drizzle some ghee or oil on top.
Flip again and drizzle oil or ghee on the other side as well till they have nice golden spots on both sides.
Serve zucchini carrot paratha with curd, pickle, raita ,ketchup or any gravy of your choice.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- If you are vegan, then skip ghee and use any cooking oil.
- You can also add some chopped mint and amchur powder (dry mango powder) for extra flavor.
- Do not skip removing excess water from grated zucchini.
- Zucchini can be replaced with radish or bottle gourd.
- Use 1-2 tablespoon of extra flour if the dough becomes soft.
Serving: 1serving | Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Fiber: 10g | Sugar: 6.5g | Calcium: 110mg