Monday, May 18, 2015

Zucchini Spinach Paratha

Trying different parathas is almost my hobby. I have a lot of paratha or stuffed roti recipes in this space. The other day I had zucchini in the refrigerator and nothing else that I usually cook with it. I also had a little spinach leftover. So I decided to mix it all together and make parathas. I added a bunch of different spices and flavors to the mix. The end result was a soft and delicious paratha. Perfect as packed lunch.


Packed lunch is a beast. You need something that will satisfy everyone, taste great even if eaten cold, will not smell too strong and will not be too messy. And you need something five days a week. When my daughter was in middle school there were 300 children in the school and four lunch breaks. While there would be a line for use of the microwave, it was possible to occasionally expect her to heat up the food. Now she goes to a very large high school and it is just impossible to heat up lunch. So every weekend I have to come up with suitable options that will work for all of us. Parathas especially those that are soft and taste great hours after they were made make me very happy.


This week I am showcasing summer fruits and vegetables. Zucchini is one of the most versatile vegetables. It can be used in all kinds of dishes. It can be the star of the dish or play a quiet side role. I usually stock up on small organic zucchini during the summer.

You will need
2 small zucchini (I use organic so I can use the skin)
5-6 sprigs of spinach
2 cups whole wheat flour
1 tbsp. oil
1 tsp. cayenne pepper
1 tsp. coriander cumin powder
1 tsp. amchur powder (mango peel powder)
salt to taste

Shred the zucchini, dice the spinach. Mix all the ingredients together in a mixing bowl.


Using a little water form a soft dough. Keep aside for 10-15 minutes. Meanwhile heat a cast iron griddle. Divide into lemon sized portions. Take a portion of dough and using a little flour to keep it from sticking roll out a large paratha.


Place it on a hot griddle. When one side is cooked flip it over.


Cook the second side until it is cooked.


Take it off the heat. Repeat with the other portions of dough.


Enjoy!




This is my entry for week three, day two of BM #52 for the theme Seasonal Fruit/Vegetable Spotlight. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

9 comments:

  1. What a healthy paratha! Nice recipe.

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  2. Never tried parathas with zucchini , though we make with bottle gourd which is so similar. 300 students is a large number , here the schools do not have such options, either they serve food or you get from home, but no heating facilities.

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  3. Ya, packing lunch is such a big task. I think I can plan & cook a full course meal for 10 people without any trouble, but planning my kids lunches drains me out.
    This paratha looks amazing with all the veggies and spices.

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  4. Zucchini keeps the rotis softer and is a great way to sneak in veggies.

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  5. I am sure your daughter must have enjoyed these delicious paratha.

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  6. Lovely combo of spinach and zucchini in paratha.

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  7. zucchini is such a versatile veggie - great idea!

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  8. Packing lunch has always scared me..even though I have so many ideas, nothing seem to work out when I actually want to pack them for my kids..one of them will always say no...I have always felt aloo paratha was least protested..haven't tried other varieties for them, though my daughter is fine..this is a great use of the vegetable!

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