Zucchini Carrot Paratha is a simple and nutritious Indian flatbread recipe that is made from grated zucchini, carrots, a few spices, and whole wheat flour.
My daughter, Dhwani, loves parathas in her lunch box. I enjoy experimenting with new, nutritious recipes packed with protein and veggies, like my avocado paratha, beetroot paratha, and broccoli paneer paratha.
So, today, I am sharing an easy paratha made with zucchini and carrots. They are super delicious and nutritious. I often pair it with yogurt, or raita for a wholesome meal.
If you like this recipe, then check out more Indian Zucchini Recipes
Also check my Kids Lunch Box Recipes posts
Zucchini Carrot Paratha + Boondi Raita + Dates
How to Make Zucchini Paratha
Grate the carrot and zucchini. Squeeze out the excess water from the zucchini and reserve it—you can use it to knead the dough or add it to a curry for extra flavor.
In a large mixing bowl, add ½ cup grated zucchini, ½ cup carrot, 2 tablespoons coriander leaves, ¼ teaspoon ajwain, ½ teaspoon red chili powder, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, 1 teaspoon minced ginger, 1 cup wheat flour, and salt. Mix well.
Zucchini releases water, so add extra water cautiously while kneading. Make a smooth, non-sticky dough. Smear a little oil over the dough and let it rest for just 5 minutes—any longer, and the dough may become too soft to handle.
Make balls from the dough. I was able to get six balls.
Roll the parathas to a semi-thick or thin consistency, dusting them with dry flour as needed to prevent sticking.
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 until they have nice golden spots on both sides.
Serve easy zucchini paratha hot.
Serving Suggestions
Serve this zucchini paratha with plain yogurt, pickle, boondi raita, ketchup, or any Indian curries of your choice.
Tips & Variations
- For a vegan version, skip ghee and use any cooking oil.
- You can enhance the flavor of the paratha by adding some chopped mint and amchur powder (dry mango powder).
- Do not skip removing excess water from the grated zucchini.
- 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.
More Paratha Recipes
Zucchini Carrot Paratha
Ingredients
- 1 cup whole wheat or multigrain flour
- ½ cup green zucchini grated
- ½ cup carrot grated
- 1 teaspoon ginger minced
- 2 tablespoons coriander leaves finely chopped
- ½ teaspoon garam masala powder
- ¼ teaspoon ajwain (carrom seeds)
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 tablespoons 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 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.
Notes
- For a vegan version, skip ghee and use any cooking oil.
- You can enhance the flavor of the paratha by adding some chopped mint and amchur powder (dry mango powder).
- Do not skip removing excess water from the grated zucchini.
- 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.
Nutrition
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Roz
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
So glad to know that Roz. Let me know if you gave this recipe a try?
Arunita
I added kasuri methi with it. Turned out very well. Thank you for the wonderful recipe.
bhavana
Thats nice to hear Arunita.Thank you for sharing your feedback.I will definitely try adding kasuri methi next time.
Poojitha
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
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 ?