Skip to main content

Gluten free Zucchini Paratha / Flatbread

Zucchini Paratha
Zucchini is one of the local vegetables, I regularly use in our Indian meals. And parathas are our family favorites. Parathas are always a simple meal to plan and taste great with just achar and yogurt. If not yogurt, a Coconut Chutney goes well with any flatbread.

Ingredients:
Zucchini - 1 big
Mini Bell Pepper (Red) - 1
Green Onions/Scallions - 6
Green Chili Paste - 1/2 tsp
Jowar/Sorghum/Jola/Jwari Flour - 1/2 cup
Besan/Chickpea Flour/Gram Flour - 1/2 cup
Rice Flour - 1/2 cup
Black Pepper Powder - 1/2 tsp
White Sesame Seeds/Til - 1 1/2 tsp
Jaggery/Gud/Gul - 1 tsp
Oil - 2 tsp
Salt

How to make Zucchini Paratha:
  • Grate zucchini. Finely chop bell peppers and green onions.
  • In a big mixing bowl, add zucchini, bell peppers and green onions. Now add green chili paste, sesame seeds, fresh ground black pepper, grated jaggery and salt. Mix all the ingredients well and set it aside for about 30 minutes.
  • If jaggery is not available, use molasses or sugar. For some spice, you can also add 1/4 tsp Garam Masala or any other spice mix as well.
  • After 30 minutes, all the veggies will turn watery. Now add the flours - jowar, chickpea and rice flours. Mix and knead well to form a soft dough. Lastly, add 1 tsp oil and knead again. Cover the bowl with plastic food wrap and let the dough rest for about 30 minutes.
  • Divide the dough into 5 balls. Roll each one as thin as possible, dusting some rice flour.
  • Heat a griddle/tawa and roast both sides of the rolled paratha until golden brown. Apply little oil while roasting.
    Squash
Serve hot Zucchini Parathe with curd and achar.
Labels:

Comments

  1. Priya SureshJanuary 30, 2013 at 7:18 AM

    Thanks a ton for this gluten free parathas,have to make some soon.

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more