Cucumber paratha

• Servings: 3-4
• Preparation time: 10 minutes.
• Cooking time: 2-3 minutes(each).
• Total time: 13 minutes.

During our stay in Japan, I was struck by how expensive green vegetables were compared to India. But one day, while we were in Higashi-Ojima, I spotted a open store that had fresh cucumbers at a reasonable price.

Delighted, I bought more than enough and decided to make cucumber parathas; a simple yet comforting dish from home. I grated the cucumber, mixed it with whole wheat flour, spices, and herbs, and cooked the parathas to perfection.

The result was truly delicious, soft, flavourful, and refreshing. That meal not only satisfied our hunger but also brought a sense of warmth in a foreign land.

Now, whenever I prepare cucumber parathas, those memories come flooding back; the joy of that small discovery, the comfort of home-cooked food, and the feeling of being connected to my roots even when far away. Each bite reminds me of that special day in Higashi-Ojima and holds a special place in my heart.

Cucumber Paratha, also known as Kheera Paratha, is a refreshing and nutritious twist on the traditional Indian flatbread. Made with grated cucumber mixed directly into whole wheat flour along with spices and herbs, this paratha offers a light, hydrating, and subtly flavoured meal option, especially suitable for summer.

Cucumber is rich in water content, fiber, and essential minerals, making this paratha not just tasty but also good for digestion and hydration. Served with Curd, Pickle, or Green Chutney.

This Weekend, go ahead, give a delicious treat to your family: a special brunch…with cucumber…

Cucumber is rich in potassium, magnesium, fiber and vitamin C; it also “provides small amounts of vitamin K, and vitamin A

Cucumber paratha is complete meal with raita & fresh juice. When you will prepare; I am sure everyone going to ask for more…

Ingredients:

• Wheat flour (Aata): 2 cup
• Gram flour (Besan): 1 cup
• Cucumber: 2 no.
•  Salt: 1 teaspoon
• Garam masala: ½ teaspoon
• Chat masala: ½ teaspoon
• Onion seed (Kalonji):  ½ teaspoon
• Ghee: 100 gm (to be used during roasting paratha)

Preparation:

1. Grate cucumber with the help of grater /food processor; Take a wide vessel; put Besan, Aata, salt, Kalonji, and grated cucumber, Mix well, add small quantity of water (if required) to make the dough. (Grated cucumber contains water).
2.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

1. Divide dough into 6-8 parts, make big lemon size balls, and Roll the ball in 4-5” diameter circle. Now raw paratha is ready.
2. Place tawa (griddle) on oven, when it becomes hot; reduce the flame to medium, Place the rolled paratha on this. Cook for few seconds till it changes the colour. Turn the side and roast it by pressing gently by spatula, apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle.
3. Serve either hot or warm with boondi raita, tomato salsa, radish chutney/Green chutney/ Gajar (carrot) & Gobhi (cauliflower) pickle.
4. Garnish with homemade butter.
5. Yummy cucumber paratha is ready to serve.

   

   

   

   

   

   

   

   

   

   

   

Cucumber paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.