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.