Zucchini And Paneer Parathas

The zucchini and paneer render these parathas to be super soft. They pair amazingly with Indian curries and masala chai. Eat them for breakfast, lunch, or dinner, I bet you will always have them on the menu.

What are Parathas?

Parathas are unleavened flatbreads mainly prepared in mainly in India and Pakistan. These flatbreads are cooked on the tawa with ghee or cooking oil. They are made with whole wheat flour (chakki atta) usually. Parathas are super versatile, and you can sneak in all the vegetables you like along with some spices. This recipe shows you how to make zucchini and paneer parathas. These parathas are super simple to make and very delicious.

Can you Make this Recipe Vegan?

Absolutely. You can use extra firm tofu and crumble it finely, instead of using paneer for this recipe. Make sure you start kneading the dough with splashes of water, as both zucchini and tofu have higher water content.

How to Make Zuchhini and Paneer Parathas?

Since paneer and zucchini both have no flavor of their own. I like to finely shred them, and minced ginger, garlic, and green chili along with some salt. The OG trio of garlic, ginger, and green chilies helps add depth of flavor, and salt helps to release the water. This step will not only make sure to add the aromatic flavors in the paneer and zucchini but also make sure your dough is soft and right consistency. Next, we add the whole wheat flour to a large mixing bowl. We will then mix, oil, salt, spices, zucchini, and paneer. Start kneading the dough with just a little water. Roll the parathas and cook them on the tawa.