Zucchini Carrot Paratha recipe is a simple and nutritious Indian flatbread that is made from grated zucchini, carrots, a few spices, and whole wheat flour.
I mostly pack this zucchini paratha recipe for kids lunch box along with some yogurt and pickle. This is a protein-rich paratha and especially great for kids. You can put this in their lunch box as well.
Also check my Kids Lunch Box Series posts
Zucchini Carrot Paratha + Boondi Raita + Dates
Ingredients
- whole wheat or multigrain flour
- grated zucchini
- grated carrot
- ginger , finely chopped (optional)
- coriander leaves ,finely chopped
- garam masala
- ajwain (carrom seeds)
- red chilli powder
- turmeric powder (optional)
- salt , to taste
- oil or ghee to (cook parathas)
How to Make Zucchini Paratha
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 easy zucchini paratha with curd, pickle, raita, ketchup, or any gravy of your choice.
Tips & Variations to make Zucchini Carrot Paratha
- 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 the grated zucchini.
- Zucchini can be replaced with radish or bottle gourd.
- Use 1-2 tablespoons of extra flour if the dough becomes soft.
More Indian Zucchini Recipes
More Paratha Recipes
- Avocado Paratha
- Makhana (Lotus Seed) Paratha
- Lauki (Bottle Gourd) Paratha
- Chole Paratha
- Drumstick Leaves Paratha
Zucchini Carrot Paratha
Ingredients
measuring cup used 1 cup = 250ml
- 1 cup whole wheat or multigrain flour
- ½ cup green zucchini grated
- ½ cup carrot grated
- 1 teaspoon ginger minced
- 2 tablespoon coriander leaves finely chopped
- ½ teaspoon garam masala powder
- ¼ teaspoon ajwain (carrom seeds)
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 tablespoon oil or ghee to make parathas
- salt to taste
Instructions
- 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.
Notes
- 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.
Nutrition
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Poojitha says
Made this today and added scallions. LOVED it. I did not need to add any water. The parathas came out super soft and delicious. I skipped the ginger. Love your recipes.
bhavana says
Hello & Thank you for so much Poojitha ? I love such comments, where people not only try the recipe but also share what extra they did (like you added scallions) & share their happiness. It makes me super happy ? Do try other recipes, share the recipes as well as your feedback, it helps a lot ?
Arunita says
I added kasuri methi with it. Turned out very well. Thank you for the wonderful recipe.
bhavana says
Thats nice to hear Arunita.Thank you for sharing your feedback.I will definitely try adding kasuri methi next time.
Roz says
This recipe is just what I'm looking for, as my garden is awash in carrots and zucchini. I have a great bread recipe but wanted to experiment.
I recently bought a new cook book called Bibi's Kitchen, and recipes from the African coast are highlighted. It's fascinating how all these different cultures seem to merge when it comes to what we eat. My heritage is Turkish Sephardic and Romanian Polish. Talk about a food heaven!
Thanks for opening my mind up to some different ideas for this garden season.
Bhavana Patil says
So glad to know that Roz. Let me know if you gave this recipe a try?