Zucchini Carrot Paratha Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Zucchini Carrot Paratha Recipe – Easy Indian Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your family’s meals. These Zucchini Carrot Parathas are perfect for that! They’re soft, flavorful, and a brilliant way to use up those garden veggies. I first made these when my little one was being a bit picky with her greens, and honestly, they were a hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These parathas are a winner for so many reasons. They’re super easy to make – perfect for a weeknight dinner. Plus, they’re packed with nutrients from the zucchini and carrots. And the best part? They taste amazing with a dollop of raita and your favorite pickle. Trust me, you’ll be making these again and again!

Ingredients

Here’s what you’ll need to whip up these delicious parathas:

• 1.5 cup wheat flour (atta)
• 1 cup grated zucchini
• 0.25 cup grated carrot
• 2 tablespoon curd (dahi)
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• 0.25 teaspoon turmeric powder (haldi)
• 1 tablespoon oil
• A pinch of asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Wheat Flour: Choosing the Right Type

I prefer using whole wheat flour (atta) for these parathas. It gives them a lovely rustic flavor and a slightly chewy texture. You can find it at most Indian grocery stores, or even online. Around 180-200g of atta works well.

Zucchini & Carrot: Freshness and Grating Technique

Freshness is key here! Use firm, vibrant zucchini and carrots. Grate them finely using a box grater or a food processor. This ensures they blend well into the dough and cook evenly.

Curd (Dahi): Full-Fat vs. Low-Fat Options

I usually use full-fat curd (dahi) because it adds a lovely richness to the parathas. But low-fat curd works just fine too! Just make sure it’s nicely thick. About 240g of curd is what you’re looking for.

Asafoetida (Hing): A Unique Spice & Its Benefits

Asafoetida, or hing, has a really unique, pungent smell – don’t let that put you off! It adds a wonderful savory depth to the parathas and is also great for digestion. If you’re not a fan, you can skip it, but it really does elevate the flavor.

Spice Blend: Adjusting the Heat Level

Feel free to adjust the red chilli powder to your liking. If you prefer a milder flavor, use less. For a spicier kick, add a little more!

Oil/Ghee: For Cooking & Flavor

I love cooking these parathas in a mix of oil and ghee (clarified butter). Ghee adds a beautiful aroma and flavor, but oil works perfectly well too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, grate your zucchini and carrot using a fine grater. Set aside.
2. In a mixing bowl, combine the wheat flour, grated zucchini, grated carrot, curd, red chilli powder, garam masala, turmeric powder, oil, asafoetida, and salt.
3. Now, start mixing everything together. Add a little water at a time, kneading until you get a stiff dough. Don’t overdo the water – the zucchini will release moisture as it sits.
4. Once the dough comes together, let it rest for about 10 minutes. This allows the zucchini to release its moisture and the dough to become more pliable.
5. After resting, knead the dough again for a minute or two. Divide it into 8 equal balls.
6. On a lightly floured surface, roll each ball into a thick paratha – about 6-7 inches in diameter. Don’t worry about making them perfectly round!
7. Heat a tawa (flat griddle) over medium heat. Add a little oil or ghee.
8. Place the paratha on the hot tawa and cook for about 2-3 minutes, until you see golden spots appear on both sides. Flip and cook the other side.
9. Serve warm with raita and your favorite pickle. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make these parathas even better:

Achieving the Perfect Dough Consistency

The dough should be stiff, but not dry. It should hold its shape without crumbling. If it’s too dry, add a teaspoon of water at a time.

Preventing Parathas from Becoming Hard

Don’t over-knead the dough! Over-kneading can make the parathas tough. Resting the dough is also crucial.

Tips for Even Cooking

Make sure your tawa is heated evenly. If one side is cooking faster than the other, adjust the heat accordingly.

Rolling Technique for Thick Parathas

Use firm, even pressure when rolling. If the dough is sticking, add a little more flour to your surface.

Variations

Want to switch things up? Here are a few ideas:

Vegan Zucchini Carrot Paratha

Simply substitute the curd with plant-based yogurt. Coconut yogurt or soy yogurt work great!

Gluten-Free Zucchini Carrot Paratha (Using Alternative Flours)

Use a gluten-free flour blend instead of wheat flour. Rice flour, sorghum flour, or a pre-made gluten-free atta blend are good options.

Spice Level Adjustment: Mild, Medium, Spicy

Adjust the amount of red chilli powder to suit your taste. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations: Navratri & Fasting-Friendly Version

Skip the asafoetida and use rock salt (sendha namak) instead of regular salt for a Navratri-friendly version.

Serving Suggestions

These parathas are delicious on their own, but they’re even better with:

• Raita: Cucumber raita, boondi raita, or even a simple yogurt dip.
• Pickle: Mango pickle, lime pickle, or any pickle you love.
• Chutney: Mint chutney, coriander chutney, or tamarind chutney.
• Dal: A simple dal tadka complements these parathas beautifully.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

What type of flour is best for making these parathas?

Whole wheat flour (atta) is my go-to, but you can experiment with other flours too!

Can I use store-bought grated vegetables?

Yes, you can! But freshly grated vegetables will always give you the best flavor and texture.

How can I prevent the parathas from sticking to the tawa?

Make sure your tawa is well-heated and lightly oiled or greased.

Can I make the dough ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to a day.

What is asafoetida (hing) and can I skip it?

Asafoetida is a unique spice that adds a savory depth to the parathas. You can skip it if you don’t have it, but it really does enhance the flavor.

How do I adjust the spice level for kids?

Reduce or omit the red chilli powder.

Can these parathas be made in an air fryer or on a griddle?

You can definitely try! Air fry at 350°F (175°C) for about 8-10 minutes, flipping halfway through. For a griddle, cook over medium heat until golden brown on both sides.