Zucchini Carrot Paratha

  • 09 Jan - 15 Jan, 2021
  • Mag The Weekly
  • Cookery


· Whole wheat flour

· Grated zucchini

· Grated carrot

· Ginger, chopped

· Coriander leaves

· Garam masala

· Ajwain seeds

· Red chilli powder

· Turmeric powder

· Salt, to taste

· Cooking oil


Grate the carrot and zucchini. Squeeze the water from zucchini. In a bowl add grated zucchini, carrot, coriander leaves, ajwain, red chilli powder, garam masala, turmeric powder, ginger, wheat flour and salt. Mix well. Smear little oil on the dough and let it rest for five minutes. Make balls from the dough. Roll the parathas by dusting some dry flour. Heat up a skillet on medium heat, place the paratha and let it cook. Once you see bubbles, flip on to other side drizzle some oil on top. Flip again and drizzle oil on the other side as well till they have a nice golden colour on both sides. Serve with raita and ketchup.