Zucchini Paratha (Zucchini flatbread)

This Zucchini paratha is an easy and quick flatbread with Zucchini, whole wheat flour, and Indian spices. Zucchini flatbread will taste good even after it turns cold and hence good for breakfast or lunch box.

I find whole wheat flatbread as an easy way to include more veggies. By doing so, the taste of flatbread is enhanced, and no one can figure it out!

This zucchini paratha will be a good breakfast or lunch box dish for kids, as this is a complete meal by itself.

Zucchini parathas make a hearty meal on their own, but they pair wonderfully with curries and dals. Browse my side dishes for chapati and naan bread for more serving ideas.

Let's begin making the flatbread recipe:

• Grate the Zucchini using any grater. Add a little salt and keep it aside for 5 minutes. Zucchini will release a lot of water, and we want to drain it completely.

• Now 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. 

• Usually, paratha will be in a circle shape. But to make it interesting for kids, you can roll them into squares or triangles.

• Meanwhile, 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 to each side.

• Likewise, make all other flatbreads and serve it hot or cold!

Recipe Notes and variations:

• Sattu or roasted Bengal gram powder is optional, but it will enhance the taste and protein content of the overall dish. You can have this zucchini paratha as a meal by itself.
• You can also make this paratha with ridge gourd, bottle gourd, cucumber. Adding salt and removing water content from the vegetable is an important step. Else you will end up adding a lot of flour.
• You can skip all the spices, add only zucchini to whole wheat flour, and make a roti. If doing so, have this zucchini roti with any curry.
• Do not throw away water that has been released from zucchini. It will have a lot of nutrients. You can add this water to any curry or dal or use it for making flatbread dough.
• Use a bit more whole wheat flour if you feel that dough is moist or unable to roll the flatbread.
• Instead of mint leaves, you can use methi leaves or spinach leaves in this recipe. You can skip them altogether.
• Along with zucchini, you can use carrots also to make this paratha recipe.
• It is best to make fresh dough every time as Zucchini will leave the water and become too soft.
• These prepared flatbread keep well for a day at room temperature.
• Leftover veggie parathas work beautifully as wraps. Here's how I use them to build simple, nourishing chapati wraps for lunch.

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Zucchini paratha recipe:

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