Zucchini Mini Parathas (Whole wheat Zucchini flatbreads)

Category: Chapathi / Paratha   
Preparation Time: 20 mins           
Cooking Time: 20 mins      
Servings: 3 servings

Zucchini Mini Parathas

Zucchini is one of the few vegetables which I tried only after coming to US. Initially I tried Zucchini in Quesadilla, Pasta and Pizza only, Then I gradually started incorporating into our Indian dishes. It's a very versatile vegetable and loaded with nutrients.

This Zucchini Paratha is similar to our normal vegetable parathas and to make it more interesting for the kids, I prepared them as mini parathas. Bite sized foods are always hit among the kids😍 

You can view some of my Zucchini recipes here:  Zucchini

Zucchini Mini Parathas!!

Ingredients:

• Wheat flour / Atta - 2 to 3 cups (Use as needed)
• Green Zucchini - 1 no (Medium sized)
• Ginger, grated - 1 tsp
• Roasted Cumin Powder - 1/2 tsp 
• Oil - 1 tsp
• Salt - to taste
• Green chilly paste  - to taste (Optional)
• Ghee-for toasting
• Wheat flour - for dusting

Variations: 

• Any spice powders of our choice can be added to taste such as Cumin powder, Garam Masala Powder, Red chilly powder, Italian seasoning or just Ajwain seeds. If we are making for adults, we can add finely chopped green chillies

Method:

• Wash and grate the Zucchini, no need to peel it

• In a wide bowl, take the grated Zucchini, grated ginger, green chilly (if using) spice powders and salt

• Mix well, add the wheat flour gradually and  knead into a smooth soft dough (Moisture from the zucchini will be enough and if needed we can sprinkle few drops of water)

• Add 1 tsp of oil, knead again and keep covered for about 20 mins. Resting time is optional

• Divide the dough into equal lemon sized balls 
• Take one dough ball, dust it with flour, flatten it and roll into paratha, slightly thicker than the normal chapati

• Since we are making mini parathas, I cut them using the cookie cutter into small circles

• Heat the tawa, place the parathas and cook till bubbles started to appear on the surface

• Turn over and cook the other side

• Once it's cooked, smear ghee and transfer to plate or place it in hot box

• Serve hot with plain yogurt and pickle