Stepwise pictorial guide to prepare delicately flavoured Zucchini Paratha, an Indian flatbread made with grated zucchini, whole wheat flour & a few spices.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course / Breakfast
Cuisine: Indian (North)
Servings: 8
Author: Padma Veeranki
Ingredients
For the Dough:
2CupsWhole Wheat flour
Salt to taste
1teaspoonoil
½teaspoonCumin Powder
½teaspoonKalonji seedsNigella seeds
½teaspoonAmchur powderDry mango powder
1teaspoongrated ginger
2Green chilliesfinely chopped
1 1/2CupsShredded Zucchini
¼CupRed Bell Peppersfinely chopped
Required water to knead the doughzucchini has quite a bit of water
Combine all the ingredients under the section “For the dough” in a mixing bowl.
Now add enough water to make a soft and pliable dough.
Divide the dough into 8 equal balls.
Dust with flour and roll each ball out into a round disc.
Heat a griddle over medium-high heat.
Place the rolled paratha on the griddle and cook on till you see brown spots on both sides.
Smear some oil, ghee or butter while cooking the parathas.
Cook till you see some golden brown spots on both sides.
Once done remove from the griddle and keep the parathas warm by stacking them in an aluminium foil or a kitchen towel while you continue to make the rest of the parathas.