Zucchini carrot paratha recipe

Zucchini carrot paratha is a healthy and filling lunch box idea you can pack for your kid or even your family, yourself. Easy to prepare as no stuffing business as we are adding grated vegetables in this.

Zucchini is the only new favorite vegetable we all started liking after coming to Singapore.

I add in pizza, make zucchini fritters, add in quesadillas etc. I wanted to try rice and paratha for long time and tried this few months back.

It turned out good but I had it myself. So yet to try again and give Aj and Vj.

But I am sure they both would like it as there's nothing to not like in this. Do try if you too like zucchini. I added carrots to make it colorful.

How to make zucchini carrot paratha

1. Grate zucchini and carrot in a fine grater. In a mixing bowl, add flour, grated vegetables, and all other ingredients and mix.

2. Add very little water and keep kneading so that the zucchini leaves out water.

Let the dough be stiff as later also it will leave little water. Keep aside for 10 mins and knead again to smooth. Divide into 8 equal sized balls.

3. Dust each ball with generous flour and spread into thick parathas.

4. Heat tawa and dizzle oil or ghee over it. Place the rolled paratha. Cook in medium flame so that it gets cooked thoroughly.

Flip and cook until you see golden spots appear in both sides.

Serve zucchini carrot paratha with any raita and pickle simply.

Recipe card

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5 from 2 votes

Zucchini carrot paratha

Zucchini carrot paratha is a healthy and filling lunch box idea you can pack for your kid or even your family, yourself. Easy to prepare as no stuffing business as we are adding grated vegetables in this.

Course Main Course

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 8 paratha

1x2x3x

Cup measurements

Ingredients

• 1.5 cups Wheat flour
• 1 cup Zucchini grated
• ¼ cup Carrot grated
• 2 tablespoon Curd
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala
• ¼ teaspoon Turmeric
• 1 tablespoon Oil plus as needed
• Asafoetida a pinch
• Salt

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Instructions

• Grate zucchini and carrot in a fine grater.
• In a mixing bowl, add flour, grated vegetables, and all other ingredients and mix.
• Add very little water and keep kneading so that the zucchini leaves out water.
• Let the dough be stiff as later also it will leave little water.
• Keep aside for 10 mins and knead again to smooth. Divide into 8 equal sized balls.
• Dust each ball with generous flour and spread into thick parathas.
• Heat tawa and drizzle oil or ghee over it. Place the rolled paratha.
• Cook in medium flame so that it gets cooked thoroughly.
• Flip and cook until you see golden spots appear in both sides.

Notes

• Use fine grater to make sure the veggies get cooked easily along the paratha.
• Zucchini leaves out water, so it is not recommended to prepare the dough and keep only 10 mins resting time is allowed and add water accordingly too.
• Curd is optional, you can add amchoor powder in place of curd. Just use ½ tsp. 

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