Zucchini Paratha is a tasty and healthy flat bread. It is ideal to treat fussy kids. This is another variety of thepla which is ideal for lunch, breakfast or one can even pack it in the box.
Today, it’s a guest post from another talented blogger Renu Agarwal Dongre of Cook With Renu. It is indeed pleasure to have you Renu, welcome to my blog space. Renu is a multi talented personality. I have seen her create amazing dishes, she loves baking and is another vegetarian blogger whom I have encountered in the blogosphere.
Hi Friends, Today I have the honour of writing a guest post for Jayashree from Evergreen dishes. Cooking is her passion and She loves to try new Vegetarian recipes. Besides being a wonderful blogger she also writes poems and articles. She is the author of e-books, “South Indian Breakfast”, ” 30 Tasty Dal Recipes” and “Breadbasket”.
I would like to Thank You Jayashree to giving me this opportunity to do a guest post for her wonderful blog.
I love to include vegetables in our diet in different ways – instead of the regular roti and sabji combination, as it becomes boring at times . The easiest work around is to simply add the vegetables in Paratha/ Thepla’s and give them to children and they will not even realize it. I also call Paratha/Thepla’s a good finger food as you can just roll them and give to your super active kids. They can eat them while playing and will be gone in no time. These Paratha/Thepla’s also act as a good wrap’s. Simply add the desired filling and enjoy the wholesome meal.
I have earlier added Zucchini in Pancakes, Fritters, Koftas, Sandwiches and this time it was turn to experiment with Zucchini for the Paratha/ Thepla’s. So simply grate the Zucchini , add the Masala’s and prepare the yummy Paratha/ Thepla’s super quick. So here goes the recipe of Zucchini Paratha
- 1 medium size Zucchini grated
- 2-2.5 Cups of Whole Wheat flour
- Oil 2 Tablespoon
- Salt to taste
- 1 teaspoon Jeera (Cumin seeds)
- 1/2 teaspoon Haldi (Turmeric)
- 1/2 teaspoon Red Chilli powder (or as per taste)
- Oil for frying
- 1 Cup dry whole wheat flour for making paratha’s
One can even add grated coriander, green chillies, ginger and garlic. I have not added them.
- In a Big bowl, add the whole wheat flour and all the masala’s and give it quick mix.
- Then add 1.5 tablespoon of oil, grated zucchini and mix and knead the dough without water. Keep it aside for at least 30 minutes. This will release water from the zucchini which will help in making the dough further.
- Knead the dough well for 5-10 minutes and let it rest for 5-10 minutes.
- Instructions for kneading dough in food processor : Grate the Zucchini first.Add the flour, masala’s and 1 tablespoon of oil and give it a good mix.Then wait for 5 minutes and again mix it. Waiting is required so that the zucchini will release water and no extra water is needed.
- Then again wait for 5-7 mins, and mix it again. Continue doing this until it forms a good dough.
- Lastly I added the remaining oil to combine everything.
- Take a lemon size ball of dough and roll it around 1 inch diameter.
- Apply a little oil (just dip your finger and apply it). Now seal the dough from all sides and for a ball.
- Dip it into a the dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
- Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.
- Flip it after a 40-50 seconds.
- Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
- Continue cooking on both sides until the paratha is nicely cooked on both sides.
Tips: To make nice and fluffy chappati’s or paratha’s.
- For Zucchini paratha, do not make a soft dough, make a medium stiff dough as zucchini releases water.
- It should be well kneaded.
- The first cooking on the first side should be hardly for a 40-50 secs.
- Cooking on the second side should be for a min or two until the brown spots appear.
- Then cook the chappati’s or paratha’s.
- Do not turn frequently
- Do not apply too much pressure, cook them lightly.
- 1 medium size zucchini grated
- 2- 2.25 cups whole wheat flour
- 2 tablespoon oil
- salt to taste
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chilli powder (as per taste)
- oil for frying
- 1 cup dry wheat flour for dusting
In a Big bowl, add the whole wheat flour and all the masala’s and give it quick mix. Then add 1.5 tablespoon of oil, grated zucchini and mix and knead the dough without water. Keep it aside for at least 30 minutes.
This will release water from the zucchini which will help in making the dough further. Knead the dough well for 5-10 minutes and let it rest for 5-10 minutes.
Take a lemon size ball of dough and roll it around 1 inch diameter. Apply a little oil (just dip your finger and apply it). Now seal the dough from all sides and for a ball. Dip it into a the dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter).
Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha's.
Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame. Flip it after a 40-50 seconds.
Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
Renu Agarwal Dongre is an IT Data Analyst, a professional with cooking and baking as her passion. She started her blog to keep an online version of the recipes. Most of them are learnt from her mother or by experiment. She loves making designer cakes for her family and friends. She loves spending time with her kids. Her other favourite activities are painting and gardening. Do check out her blog www.cookwithrenu.com
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