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Zucchini Paneer Carrot Parathas

By February 6, 2018 Food

A recipe after a long time on my blog; I have to hunt for the photos I took while making these parathas so they will make their way to this post soon. In the meantime, I have the recipe here for you to try out.

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Zucchini Paneer Carrot Paratha
Parathas - this makes me think of my mom's alu (potato) or muli (radish) parathas, among the many varieties she still makes. They are indeed an Indian staple that have endured and are in home and hotel menus all over. The name itself evokes images of deliciousness that makes a tummy happy in so many ways - plain parathas with yoghurt and pickles, achari parathas with raitha, parathas with grated veggies and spices mixed in, and last but not the least, stuffed parathas (stuffed with potato, paneer, etc). Layered, flaky, oozing with ghee, or just as is - parathas satisfy... Parathas are a favorite item in our home, and parathas that have paneer take the cake! Here is one version of the paratha I make at home (and ensure that my DD eats her zucchini). I hope you enjoy the recipe as well. Photos for steps to follow soon.
Cuisine Indian
Servings
people
Ingredients
Cuisine Indian
Servings
people
Ingredients
Instructions
  1. Grate the paneer, carrot, and zuchini. Squeeze dry (as much as possible) the zucchini and carrot; and you can actually use the squeezed out juice for step 4 below (instead of part of the needed water for the dough). Or you can reduce the amount of water needed if you chose to use them as is.
  2. In a large bowl, mix all the dry ingredients together - flour, chili powder, coriander powder, carom(ajwain) seeds, salt to taste.
  3. Add 1 tsp oil, mix and then add grated ingredients and mix together
  4. Add water little by little and knead until a soft. slightly sticky dough is ready. (My normal proportion of water to flour: 1/2 to 1; In this case, with the addition of zucchini, you can reduce accordingly)
  5. Coat the prepared dough with 1/2 tsp of oil, cover, and rest it for a few minutes (if plain parathas, rest for about 15 minutes; since this has grated vegetables mixed in, about 5 minutes should do).
  6. Divide the dough into 16 parts, roll into a ball, and keep covered.
  7. For each divided section, roll out into a 5 to 6 " circle (using wheat flour to help in the process as needed).
  8. Cook on a preheated flat pan for 1-1.5 minutes on each side or until golden-brown and add little ghee (optional but tasty!) Serve with raitha or curry of your choice.
Recipe Notes

You can, instead of mixing all ingredients together, add the spices to the grated ingredients and use that mix as a stuffing for the paratha.

You can use crumbled tofu for a vegan alternative, and skip the ghee.

Note: Nutrition facts are for this recipe, as entered into MyFitnessPal in My Recipes list that I maintain there. NutritionFacts

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