Zucchini Carrot Paratha

4.86 from 7 votes

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.

Course Breakfast, Main Course

Cuisine Indian

Keyword zucchini carrot chapathi, zucchini carrot paratha, zucchini flatbread, zucchini paratha

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings parathas

Calories 200kcal

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 over medium heat and place the paratha on it. Once you see bubbles forming, flip it to the other side and drizzle some ghee or oil on top for a crispy, golden texture.
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.

You can enhance the flavor of the paratha by adding some chopped mint and amchur powder (dry mango powder).

Zucchini substitutes: You can replace it with bottle gourd (lauki) or radish.

Adjust the dough consistency by adding 1-2 tablespoons of extra flour if it becomes too soft.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.