Zucchini paratha (Zucchini flatbread)
An easy and quick flatbread with Zucchini, whole wheat flour, and Indian spices. This will taste good even after it turns cold and hence good for breakfast or lunch box.
Servings 8 parathas
Ingredients
- 2 cups grated Zucchini
- 2 cups whole wheat flour
- ½ cup roasted bengal gram flour sattu
- ½ cup mint leaves finely chopped
- ½ teaspoon red chili powder
- ½ teaspoon raw mango powder amchoor powder
- ½ teaspoon garam masala powder optional
- ½ teaspoon cumin powder
- ½ teaspoon coriander seeds powder
- ¼ teaspoon turmeric powder
- Salt to taste
- Oil to cook parathas
Instructions
- Grate the Zucchini using any grater. Add a little salt and keep it aside for 5 minutes.
- Take whole wheat flour, roasted Bengal gram powder, red chili powder, garam masala powder, coriander powder, raw mango powder, turmeric powder, salt in a mixing bowl. Mix these dry ingredients well and keep them aside.
- Now squeeze all the water from grated Zucchini and add it to the whole wheat flour mix. Add chopped mint leaves too.
- Mix everything well and form a dough out of this wheat flour. If required, you can add Zucchini water.
- Divide the dough into equal parts and shape them into circles.
- Dust the rolling surface with whole wheat flour, take one part of zucchini dough, and shape it into flatbread.
- Heat a pan on medium-high flame.
- Add the rolled zucchini flatbread to the hot pan.
- Cook the flatbread on medium flame on both sides. Add a teaspoon of oil on each side.
- Likewise, make all other flatbreads and serve it hot or cold!