Zucchini Chapatis

Zucchinis (or courgettes) are readily available in our local Ontario markets from July to October.  This vegetable is so versatile and can be used in a breakfast omelet or quiche to a main course like lasagna, and finally as a sweet temptation in zucchini breads.  The uses are endless.  I decided to try something a little different and incorporate this vegetable into my chapati dough for a nutritious snack or  side dish.  I tend to favor organic produce because the skin is used in the recipe.  Keep in mind that this is also a great way to serve vegetables to your children.  Serve with a meal, or eat it spread with Goan coriander chutney or any favorite spread.

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Ingredients

1 whole medium organic zucchini , shredded with peel ( washed and ends discarded)
1 1/2 cups Atta Flour (or whole wheat)
2 green chillies finely minced or 1/2 teaspoon green chilly paste (to taste)
2 cloves garlic finely minced ( about a teaspoon)
1/2 teaspoon cumin
2 tablespoon finely chopped fresh coriander or 1 teaspoon bottled mint/coriander paste

Instructions

Shred the zucchini.  Add a teaspoon of salt and mix.  Leave aside for 10 minutes.

Squeeze out as much water as you can from the zucchini, keeping all the water that is removed. 

  I put a colander over a bowl and layer cheese cloth over the colander.   Put the zucchini in it.

Close the cheese cloth over the zucchini and squeeze as much water as possible.  This is an important step or the dough will become sticky and unmanageable.

I removed just over a cup of liquid.  Keep this to make the dough.  You will use only a very small amount of this liquid.

Step 2- Making the dough

  Using the chopping blade of your food processor, add the flour and all the ingredients into the bowl.

Process till the mixture resembles breadcrumbs.

Add the reserved liquid one tablespoon at a time and process.  Do not add too much liquid as the dough will become sticky.  After about 3 tablespoons check the dough taking a about a teaspoon and by trying to form a ball that holds easily like dough.

Add a teaspoon of olive oil or ghee and process to mix.

Remove to a large bowl

Knead and form into a ball. Cover and leave aside for at least 20 minutes.

Divide dough equally into 8 pieces and form a ball.  For smaller chapatis make smaller balls.

Roll each ball out to about 8 inches in diameter and about 1/8 inch thick.

Spread a pat of butter, ghee or a vegan alternative fat over the surface of the chapati.   Fold over to form a square as shown

Roll out the square to form about an 8 inch square, again about 1/8 inch thick.  Stack all the chapatis under a cloth until ready to cook.

Heat a pan.  When hot add the chapati and let cook, turning when it changes color.   Brush the surface with oil or ghee and turn over .  When the chapati bloats and brown spots form, it is ready and should be removed.  Keep aside in a plate and cover to keep warm until all chapatis are cooked.