Zucchini/Courgette Paratha

(Indian Flat Bread Stuffed with Spiced Courgette/Zucchini )

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Prep Time: 20 mins (Excluding Resting time)
Cooking Time: 20-30 mins
Makes: 10 medium sized Parathas

For Dough:
3 cups Chapatti Atta/Whole Wheat Flour (I used Pillsbury Chakki Atta)
2 tbsp Yogurt
Salt to taste
Warm water to knead

For the Stuffing:
2 medium Corgette/Zucchini, trimmed and grated
1 medium Onion, very finely chopped
2-3 Green Chillies, finely chopped (adjust acc to taste)
1 tsp Garlic, finely chopped
½ tsp Amchur/Dry Mango Powder
½-1 tsp Garam Masala
½ tsp Jeera/Cumin Powder
Salt to taste

Other Ingredients Needed:
Oil/Ghee to brush while cooking the Paratha
Little Atta/flour for dusting
For the Filling:
Add salt to grated zucchini/courgette and keep it covered for about 10 mins.
Take handful of courgette at a time and squeeze out the water (which can be used while kneading the dough) as much as possible. They should be as dry as possible or else the moisture content will make it difficult when rolling the stuffed paratha.
Mix in chopped onion, chillies, dry mango powder, garam masala, chopped garlic, and roasted jeera powder and keep it aside.

For the Dough:
Sieve atta and mix in salt, yogurt.
Slowly add the squeezed water from zucchini/courgette and warm water as and when required and make stiff dough.
Cover and keep it aside for at least half an hour.

For the Paratha:
Knead the dough again for a minute and make equal lemon sized balls.
Roll this dough ball in flour and roll them using a rolling pin into thick poories of 4 inch in diameter.
Place about 1 tbsp of filling in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Mean while, heat a griddle at high flame and lower it to low-medium flame.
Gently dust off the excess flour and place Stuffed Paratha on griddle and cook on both the sides till its cooked and brown spots start to appear on top. Apply little ghee/oil if desired.
Serve hot Zucchini/Courgettes Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.

Squeeze out as much of water as possible from courgette/zucchini to avoid from getting soggy parathas. If the water is not squeezed well then there is high chances of it getting difficult to roll them with out the stuffing oozing from the dough and breaking them.
If you are a beginner, start with small amount of stuffing/filling and roll into parathas. Once you learn the technic and are comfortable with the process, you can gradually increase the amount of filling.

Other Stuffed Parathas posted in Monsoon Spice

  Labels: Courgettes, Indian Bread, Stuffed Paratha, Wheat Flour