Zucchini Paratha

I was hanging on to the very last half of the home-garden zucchini after the Zucchini Three Ways, wondering how best to use it, and it struck me to just grate it and fold it into the paratha dough I was making the other day.

Serve with any of the favorite curries or dals/koottus, an array of chutneys, or even just pickles and thokku.

Since I don't measure exactly for roti/paratha dough, this is a rough estimate - adjust water/flour as needed to get a dough that can be rolled flat and cooked on the griddle without getting sticky or brittle.

About 4 cups whole wheat flour
2 cups grated zucchini
water as needed (zucchini has quite a bit of water)
salt to taste
1 tsp red pepper flakes (optional)
1 tsp turmeric powder (optional)
2 Tbsp Smart Balance™ Omega Butter Light with Flax Oil (or any other favorite butter substitute)

Very much like in the Flaky Paratha recipe, combine the ingredients using a little water at a time, and knead to a smooth elastic dough, pinch off balls and roll flat adding layers by folding. Pan/griddle cook.

Flaky Parathas

Paratha is an unleavened Indian flatbread made with wholewheat flour. It is usually pan-fried on the griddle and served hot with a few different sides - like curries, chutneys and raita.

To get the flaky layers, it can be rolled out, folded over on itself and rolled out four or five times before pan-frying, spreading a layer of ghee in between. Home-made Ghee is traditional, but, I like to use Smart Balance Omega™ Light.

Stuffed parathas used to be my favorite when I was young. Stuffing can be any leftover vegetables like potatoes, peas, carrots which incorporate well into the dough and can be rolled out without falling apart.

Served here is a South Indian side called Ellu Pachadi, made with home-garden butternut squash and zucchini.



Ingredients
3 cups whole wheat flour
2 Tbsp Smart Balance Omega™ Light
1 cup warm water, more or less
1 tsp salt (more if preferred)
Oil for pan frying

Preparation

1. Combine the flour, salt, and Smart Butter; add a little water at a time and knead till the dough comes together, not stiff but quite elastic; let it sit for 15-20 minutes
   
2. Divide into balls and roll out one at a time, folding over a few times to create layers, not thicker than 4 or 5 millimeters (else it takes a lot longer to cook through)
   
3. Pan fry on a medium-hot pan, with a touch of oil to crisp the sides, maybe a couple of minutes on each side depending on the thickness of the paratha and heat of the pan