Zucchini paratha
Curries With Bumbi · ♥ 690 likes · 21.5K views · 13 min video
Timestamp
Ingredients
Method
Techniques
- 2 whole medium sized zucchinis
Wash and grate the zucchini.
- 1 tsp salt
Put the grated zucchini in a clean cloth with 1 tsp salt and immediately squeeze out as much water as possible; keep the water for kneading.
- zucchini water
- 2 cup all-purpose flour
- 4 tbsp gram flour (besan)
- ½ tsp turmeric powder
- ¼ tsp carom seeds (ajwain)
- 1 tbsp ghee
Combine the flour, gram flour, turmeric, ajwain and ghee and rub the ghee in well.
- 2 tbsp chopped coriander leaves
Add the zucchini and chopped coriander and knead without liquid until well mixed.
Add zucchini water little by little, working the dough until soft and not too sticky; knead a few more minutes, dusting in flour a tablespoon at a time if it sticks.
- 1 tsp oil
Rub with a teaspoon of oil and cover for only 5 to 10 minutes, or the zucchini releases more water.
- flour
- oil
Oil the work surface and rolling pin; dust a ball with flour and roll center-out, top and bottom, giving half turns, to an even thin flatbread without too much pressure or extra flour.
Set rolled parathas on a floured plate without stacking; optionally trim to a circle with a sharp-edged lid.
Rolling out the parathas
Heat a heavy-bottomed pan well, drop to medium, lay in a paratha, and flip after a few seconds; repeat until tiny brown spots appear.
Oil each side and keep turning, pressing gently with the spatula, until brown spots cover both sides; cool on a rack so they don't go soggy.