Blogging Marathon# 49: Week 3/ Day 3
Theme: One Vegetable - 3 Dishes
Dish: Bread - Zucchini Paratha
For the third day of this week's blogging marathon, I wanted to make a bread with Zucchini. I have tried quite a few bread recipes with zucchini, like this sweet carrot-zucchini bread, this everyday sourdough bread and this double chocolate bread. I wasn't in a mood to bake anything or make any sweet dish, so tried making parathas with zucchini.
I kept the paratha recipe simple with just grated zucchini and few spices because I was serving them with a spicy side dish. But you can add more spices and serve it with some yogurt and pickle.
I'm so glad I signed up for this theme this month. I finally got a chance to post these zucchini curry recipes that are staple in my house. It also gave me a chance to try this new zucchini paratha recipe, which I would never have even thought of. These parathas turned out great and even my picky 7 year old liked them. It is a great way to sneak in veggies for kids.
Ingredients:
Makes 8 parathas
Whole wheat Flour (Atta) - 1½cups
Zucchini - 1 medium, grated
Green chilies - 1~2, finely chopped
Red Chili powder - ½tsp (optional)
Ground Cumin - ½tsp
Salt - to taste
Method:
- Combine all the ingredients in a mixing bowl. Add enough water to make a soft and pliable dough. Don't let the dough sit for too long because zucchini oozes out water and the dough will get too sticky. So make the dough about 5~10 minutes before making the parathas.
- Heat a tawa/ griddle on medium-high flame.
- Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, roll each ball out into a roughly 6" round disc. Use atta or rice flour to help you roll out the parathas.
- Cook on the hot tawa until brown spots appear and the paratha is cooked on both sides. Brush some oil or butter while cooking the parathas for some extra flavor.
- Keep the parathas warm by stacking them up in a kitchen towel while you make the remaining parathas. Serve hot with any curry or yogurt or pickle.
Lets check out what my fellow marathoners have cooked today for
BM# 49.