Zucchini Parathas are super easy to make, and a delicious way to use all the summer garden fresh zucchini, while adding nutrition to your parathas. These are kid-friendly and a great wholesome lunch or dinner option with a side of some yogurt.
The zucchini parathas are super soft and delicious. They pair amazingly with Indian curries and masala chai. Eat them for breakfast, lunch, or dinner. I bet they will become your favorite and you will want to make them over and over again.
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What are Parathas?
Parathas are unleavened flatbreads prepared in almost every Indian home. These flatbreads are cooked on the tawa (griddle) with ghee or cooking oil. They are usually made with whole wheat flour (chakki atta).
Parathas are super versatile, and you can add vegetables you like along with some spices. This recipe shows you how to make zucchini parathas. You can substitute Indian lauki (opo squash or bottle gourd) for zucchini in this recipe.
These parathas are super simple to make, delicious, and filling too. I love to make them during summer with all the garden fresh zucchini I harvest from my backyard.
Can I add paneer to this recipe?
Absolutely! You can use paneer to add some protein to the paratha. To keep it vegan, use some extra firm tofu instead of paneer. Crumble paneer or tofu finely, and use it in this recipe. While kneading the dough use water carefully, as both zucchini and tofu have higher water content.
How to Make Zucchini Parathas?
I like to keep this recipe very simple by using basic Indian spices along with finely grated zucchini, fresh cilantro, green chili, and ginger. I like to add toasted sesame seeds for extra flavor, but it's optional. You can add onion and garlic, for added flavor. I add a couple of teaspoons of yogurt, it makes the paratha very soft. You can use some fresh cream or skip it to keep it vegan.
It's important to squeeze the grated zucchini for extra moisture before adding it to the paratha dough. Place the grated zucchini in a clean cloth or nut bag and gently squeeze any moisture. Do not discard the liquid, save it and use it as needed when kneading the dough.
Next, we add the whole wheat flour to a large mixing bowl. We will then mix, oil, salt, spices, and zucchini. Start kneading the dough without any water. Gradually, add the reserved liquid or a little water to make a stiff dough.
Rest the dough for 5 minutes. Again knead the dough, and divide it into equal portions. Roll each portion into a dough ball and set it aside.
Roll the parathas and cook them on the tawa.
More Indian Flatbreads Recipes
Zucchini Paratha
Equipment
Ingredients
- 2 medium Zucchini, finely shredded ,(about 2 cups zucchini)
- 2 cups atta ,(whole wheat flour) plus as needed
- 2 tablespoon besan ,(gram flour)
- 2 tablespoon yogurt or cream ,optional
- 1 tablespoon roasted sesame seeds
- 1 cup fresh cilantro ,chopped
- 1- inch ginger ,finely grated
- 2-3 green chili ,finely chopped; adjust to taste
- ½ teaspoon ajwain ,(carom seeds)
- ½ teaspoon red chili powder ,adjust to taste
- ½ teaspoon turmeric powder
- 2 teaspoons coriander powder
- salt to taste
- 1 teaspoon cooking oil
- 1-2 tablespoons water for kneading or as required
- Additional flour for dusting/rolling the paratha
- Ghee or oil for cooking the paratha as needed For Vegan use oil
Instructions
Prepare dough for Zucchini Paratha
- Start with finely shredding the zucchini. Place the shredded zucchini in a nut bag or a clean cloth and squeeze to remove excess moisture. Do not discard the liquid, use it to knead the dough.
- Add all the ingredients to a large bowl. Mix well. Gradually add liquid (from step 1) or water and bind the dough into a firm dough. Apply a teaspoon of oil, cover, and let the dough rest for 5 minutes.Note: As the dough rests, it will become soft due to the moisture from the zucchini.
Roll Zucchini Paratha
- Knead the dough again a couple of times. Divide the dough into 8-10 equal portions, and shape it into balls. Keep it aside.
- Take a ball, and dust it with some flour. Place the ball on a rolling surface, and with the help of a rolling pin, roll the ball into a 7-8 inch circle.
Cook Zucchini Paratha
- Heat the Tawa (Griddle). Place the rolled paratha on the tawa, and cook it over medium heat.
- Drizzle some Ghee/oil as needed and cook on both sides. Gently press the paratha with a spatula for an even cooking.
- Place the paratha in a food warmer lined with a paper towel or a tea towel.
- Repeat the process with the remaining dough.
- Enjoy Zucchini paratha with Tomato Chutney, yogurt, Homemade Strawberry Jam, or a piping hot cup of tea.
Notes
- Use the water to knead the dough carefully. Zucchini has a lot of water content, so mostly the water released from zucchini will help bind the dough together.
- You can substitute zucchini with lauki (opo squash or bottle gourd), carrots, cabbage, etc. You can use any veggies of your choice.
- You can add paneer or firm tofu for added nutrients. Finely crumble it and add it to the dough.
- Store the parathas in the refrigerator for up to 3 days. To reheat the parathas, place paratha in a damp paper towel and microwave for 10 seconds. You can also reheat it on the tawa.
- To freeze the parathas, let the parathas cool completely. Line them on a baking sheet. Freeze them for 2 hours. Then transfer the parathas to freezer-friendly bags.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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