Zucchini Paratha & Sweet Corn Raita

Nutrition values are AI-estimated based on ingredients.

• 350 gm zucchini
• 300 gm all purpose flour (maida)
• 40 gm gram flour (besan)
• 1/2 tsp turmeric powder
• 1 teaspoon salt (for zucchini)
• 2 tablespoon chopped coriander leaves
• 1/4 th tsp carom seeds (ajwain)
• 1 tablespoon ghee
• Oil for frying
• 3/4th cup frozen sweet corn
• 130 gm plain unflavored yogurt
• 1/2 tsp salt (for raita)
• 1/2 tsp sugar
• 1/4th tsp black pepper powder
• 1/4th tsp black mustard seeds
• 1/2 tsp kashmiri red chilli powder/sweet paprika

1. 1Grate zucchini and mix with 1 tsp salt; let sit briefly.
2. 2Squeeze out water from zucchini using a clean cloth and reserve the liquid.
3. 3In a bowl, combine all-purpose flour, gram flour, turmeric powder, crushed carom seeds, and ghee; rub ingredients together well.
4. 4Add squeezed zucchini and chopped coriander leaves to the flour mixture.
5. 5Knead the dough by gradually adding the reserved zucchini water until soft and pliable.
6. 6Apply a teaspoon of oil to the dough, cover, and rest for 5-10 minutes.
7. 7Divide the dough into 8-9 medium-sized balls.
8. 8Roll each dough ball into a thin, evenly shaped paratha, dusting with dry flour and applying a little oil to prevent sticking.
9. 9Shallow fry parathas on a hot griddle with oil until golden brown and cooked through on both sides.
10. 10For the raita, boil frozen sweet corn, drain, and cool to room temperature.
11. 11In a separate bowl, whisk plain yogurt with 1/2 tsp salt, 1/2 tsp sugar, and 1/4th tsp black pepper powder.
12. 12In a small pan, temper black mustard seeds and one dry red chilli in hot oil, then add 1/2 tsp kashmiri red chilli powder.
13. 13Add the boiled corn, tempered spices, and chopped coriander leaves to the whisked yogurt; mix well.

These instructions are our analysis of the original video. Watch on YouTube →