Zucchini Paratha is a flatbread with an Indian twist and a perfect breakfast or brunch recipe. Added some pickle and taste was great.Zucchini Paratha is a flatbread with an Indian twist and a perfect breakfast or brunch recipe. Added some pickle and taste was great.  Zucchini is a summer squash which is harvested when immature. It is a thin-skinned and dark or light green in color. Zucchini is treated as a vegetable, usually cooked as a savory dish or accompaniment. I added grated zucchini and made a flatbread which is great for a meal or after school snack for kids.

You can check more paratha recipes under “Indian Flatbread” category. To accompany paratha check “chutney/dip” category and “raita” category.


If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

To make zucchini paratha I added grated zucchini along with chopped onion, pickle and green coriander. Knead and make a soft dough. Roll parathas and serve with curd or raita. I served these with curd and mushroom masala. So let see how to make this lip-smacking zucchini paratha.Zucchini Paratha is a flatbread with an Indian twist and a perfect breakfast or brunch recipe. Added some pickle and taste was great. 

Zucchini Paratha | How To Make Zucchini Paratha

Ingredient                                                                         9 Paratha

2 Cup grated zucchini
2 Cup whole wheat flour
1/4 Cup green coriander chopped finely
1/4 Cup chopped onion
3 Tblsp pickle choose any
Salt as per taste
Water as required

Method

  1. First of all, clean and grate the zucchini and measure it for two cups. Do not squeeze its water. It will help to knead the dough and less water required for kneading.
  2. Peel if you like I added with green layer and did not peel.
  3. In a mixing bowl add all the ingredients and combine them well. Rub everything together. It will help to absorb moisture from all wet ingredients.
  4. Slowly add water to make a dough. Do not keep it. Start making parathas as soon as your dough is ready. Zucchini leaves water and dough will become soggy.
  5. Divide the dough into equal parts. I made 9 naans with this dough. Heat a griddle on medium heat.
  6. Dust the rolling surface and roll into a 5-6″ circle. Transfer it to the hot griddle.Zucchini Paratha is a flatbread with an Indian twist and a perfect breakfast or brunch recipe. Added some pickle and taste was great. 
  7. Flip it on another side in few seconds and apply oil. Cook from both sides until it is golden brown.Zucchini Paratha is a flatbread with an Indian twist and a perfect breakfast or brunch recipe. Added some pickle and taste was great. 
  8. Zucchini paratha is ready to serve hot with curd.

Note

  1. Do not allow the dough to sit for some time. It will become soggy.
  2. I also notice grating also impact the taste and texture of the dough. If it fine grating then no zucchini is seen in the dough and required less water to knead. If you grate from the bigger side of the box grater then bits n pieces are visible and required more water to knead.
  3. It is all very simple Indian flatbread which is ready in no time.

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Pin for laterZucchini Paratha is a flatbread with an Indian twist and a perfect breakfast or brunch recipe. Added some pickle and taste was great. 

Zucchini Paratha is a flatbread with an Indian twist and a perfect breakfast or brunch recipe. Added some pickle and taste was great. 
5 from 5 votes
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Zucchini Paratha Recipe | Spiced Flavorful Zucchini Paratha

Zucchini Paratha is a flatbread with an Indian twist and a perfect breakfast or brunch recipe. Added some pickle and taste was great. 

Course Breakfast, Main Course
Cuisine Indian
Keyword how to make zucchini paratha, Indian flatbread, zucchini paratha
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 9 Paratha
Author code2cook

Ingredients

  • 2 Cup grated zucchini
  • 2 Cup whole wheat flour
  • 1/4 Cup green coriander chopped finely
  • 1/4 Cup chopped onion
  • 3 Tblsp pickle choose any
  • Salt as per taste
  • Water as needed

Instructions

  1. First of all, clean and grate the zucchini and measure it for two cups. Do not squeeze its water. It will help to knead the dough and less water required for kneading.

  2. Peel if you like I added with green layer and did not peel.

  3. In a mixing bowl add all the ingredients and combine them well. Rub everything together. It will help to absorb moisture from all wet ingredients.

  4. Slowly add water to make a dough. Do not keep it. Start making parathas as soon as your dough is ready. Zucchini leaves water and dough will become soggy.

  5. Divide the dough into equal parts. I made 9 naans with this dough. Heat a griddle on medium heat.

  6. Dust the rolling surface and roll into a 5-6″ circle. Transfer it to the hot griddle.

  7. Flip it on another side in few seconds and apply oil. Cook from both sides until it is golden brown.

  8. Zucchini paratha is ready to serve hot with curd.

Recipe Notes

  1. Do not allow the dough to sit for some time. It will become soggy.
  2. I also notice grating also impact the taste and texture of the dough. If it fine grating then no zucchini is seen in the dough and required less water to knead. If you grate from the bigger side of the box grater then bits n pieces are visible and required more water to knead.
  3. It is all very simple Indian flatbread which is ready in no time.

20 thoughts on “Zucchini Paratha Recipe | Spiced Flavorful Zucchini Paratha”

  1. Love the idea of adding pickle to the dough.. Am sure this paratha will definitely my kind of food. Well done Bhawana, its been a while i made zucchini paratha, will add pickle definitely in my dough this tome. Thank u for this idea.

  2. Yummy paratha Bhawana adding zucchini and pickle too. An ideal breakfast paratha. Congratulations on completing your first Mega BM. I’m sure for the next one you will be prepared and come up with awesome recipes.

  3. Zucchini must have made these parathas tender. The addition of pickle to the dough is interesting. At first, when I read the post I didn’t realize it was the Indian achaar and was wondering how the addition of pickles would work in this paratha. :))

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