Zucchini Carrot Paratha is a simple and nutritious Indian flat bread that is made from grated zucchini, carrots, a few spices, and whole wheat flour.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 6 parathas
  • Category: Breakfast, Main Course
  • Cuisine: Indian

Ingredients

  • 1 cup whole wheat or multigrain flour
  • 1/2 cup green zucchini (grated)
  • 1/2 cup carrot (grated)
  • 1 teaspoon ginger (minced)
  • 2 tablespoons coriander leaves (finely chopped)
  • 1/2 teaspoon garam masala powder
  • 1/4 teaspoon ajwain (carrom seeds)
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons oil ((or ghee), to make parathas)
  • salt (to taste)

Method

  1. Grate the carrot and zucchini. Squeeze the water from zucchini and reserve water to knead dough or for a curry.
  2. In a bowl add grated zucchini, carrot, coriander leaves, ajwain, red chili powder, garam masala, turmeric powder, ginger, wheat flour, and salt. Mix well.
  3. Zucchini will ooze out some water hence be careful while adding extra water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for only 5 mins. Do not rest it for more time, the dough becomes very soft.
  4. Make balls from the dough. I was able to get six balls.
  5. Roll the parathas semi-thick/ thin by dusting them with some dry flour.
  6. Heat a tawa/skillet over medium heat and place the paratha on it. Once you see bubbles forming, flip it to the other side and drizzle some ghee or oil on top for a crispy, golden texture.
  7. Flip again and drizzle oil or ghee on the other side as well till they have nice golden spots on both sides.
  8. Serve zucchini carrot paratha with curd, pickle, raita,ketchup or any gravy of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.