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Blogging Marathon# 49: Week 3/ Day 3

Theme: One Vegetable – 3 Dishes

Dish: Bread – Zucchini Paratha

For the third day of this week’s blogging marathon, I wanted to make a bread with Zucchini. I have tried quite a few bread recipes with zucchini, like this sweet carrot-zucchini bread, this everyday sourdough bread and this double chocolate bread. I wasn’t in a mood to bake anything or make any sweet dish, so tried making parathas with zucchini.

I kept the paratha recipe simple with just grated zucchini and few spices because I was serving them with a spicy side dish. But you can add more spices and serve it with some yogurt and pickle.

I’m so glad I signed up for this theme this month. I finally got a chance to post these zucchini curry recipes that are staple in my house. It also gave me a chance to try this new zucchini paratha recipe, which I would never have even thought of. These parathas turned out great and even my picky 7 year old liked them. It is a great way to sneak in veggies for kids.

Print Recipe
Zucchini Paratha Yum
Zucchini Paratha
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
parathas
Ingredients
  • cups Whole wheat Flour (Atta)
  • 1 Zucchini - medium, grated
  • 1 ~ 2 chilies Green - finely chopped
  • ½ tsp Chili powder Red - (optional)
  • ½ tsp Cumin Ground
  • to taste Salt
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
parathas
Ingredients
  • cups Whole wheat Flour (Atta)
  • 1 Zucchini - medium, grated
  • 1 ~ 2 chilies Green - finely chopped
  • ½ tsp Chili powder Red - (optional)
  • ½ tsp Cumin Ground
  • to taste Salt
Zucchini Paratha
Instructions
  1. Combine all the ingredients in a mixing bowl. Add enough water to make a soft and pliable dough. Don't let the dough sit for too long because zucchini oozes out water and the dough will get too sticky. So make the dough about 5~10 minutes before making the parathas.
  2. Heat a tawa/ griddle on medium-high flame.
  3. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, roll each ball out into a roughly 6" round disc. Use atta or rice flour to help you roll out the parathas.
  4. Cook on the hot tawa until brown spots appear and the paratha is cooked on both sides. Brush some oil or butter while cooking the parathas for some extra flavor.
  5. Keep the parathas warm by stacking them up in a kitchen towel while you make the remaining parathas. Serve hot with any curry or yogurt or pickle.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 49

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9 thoughts on “Zucchini Paratha”

  1. The parathas have come out so yum Pavani…and your curry looks so inviting too..will look forward to see what that is..:)..enjoyed your series..

  2. I love the complete set up,so well composed. I love the clicks so rustic love that jute matting and those green chillies. Awesome

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