Carrot Zucchini Paratha | A complete healthy and delicious Gajar Zucchini Paratha
The weekend is almost here and if you’re wondering what to make…. then this is the perfect breakfast or lunch recipe for the entire family. “Carrot Zucchini Paratha” is a simple, flavorful, but nutritious Indian flat bread. It’s made with the goodness of grated carrots and zucchini, whole wheat flour delicately flavored with light spices and lots of finely chopped fresh coriander leaves.
Parathas are so versatile they can be pep up with many additions. I came up with this combination ….after finding that these where the only two vegetables leftover in my fridge. Well, this was the perfect way to use both of them up and make a mind-blowing combination dish with tons of flavor.
Stuffed Paratha are great, but incorporated and combined parathas are even better. Many people seem to think that parathas are only made by stuffing them. No! that theory is absolutely wrong. Innovation and Creation can make wonders !
I use to make my parathas by stuffing them with different mixtures but, I was finding it difficult to get my kids to eat them. That’s when I started to mix the stuffing into the whole wheat flour and combine it all together. MY kids actually started enjoying them and it made things a lot more easier for me. 🙂 I love this method it makes a great school tiffin idea, or a quick snack idea for the kids or the entire family. These parathas go great with Green Coriander Chutney, Mint Coriander Chutney or Cucumber Raita.
Into a mixing bowl, add in whole wheat flour, salt and mix together. Keep aside.
Heat up non-stick pan on medium heat, add in oil for stuffing mixture, once warm add in jeera and sauté for 30 seconds. Add in onions, green chili paste and ginger garlic paste sauté till onions are light pink.
Then add in grated carrots and zucchini and mix well and cook for 2 minutes, keep stirring occasionally. Now add in all of dry spices; turmeric (haldi), red chili powder, stuffed paratha masala, sugar and salt to taste. Mix well and cook for another 1-2 minutes. Do a taste test and adjust spices/salt to your liking. Add in fresh finely chopped coriander leaves and mix. Keep aside to cool down for 5 minutes.
Once mixture as cooled down, add it into the whole wheat flour, add in the oil for the dough knead dough. (If mixture is still hot wait till cools down so you don’t burn our hands. If you stand mixture, or dough mixture use it! Saves a lot of time) . Add little water at a time and continue to knead dough. Dough should not be very soft, knead till smooth dough is formed.
Once dough is kneaded apply a little bit oil on the palms of your hand and rub all over kneaded dough. Cover and let it rest for 10 minutes.
Make medium sized tennis balls from the dough and roll into round parathas.
Fry the Carrot Zucchini Paratha on a hot tava with a few teaspoons of oil pressing around the edges till brown spots appears on both sides and they are cooked.
Serve Carrot Zucchini Paratha hot with makhan or butter and pickle, yogurt or chutney.
* sugar is optional
* instead of green chili paste you can add finely chopped green chilies.