An excellent gluten-free paratha option, with the nutrient benefits of both millet and zucchini.
In a mixing bowl, add 1 tbsp ragi,1/2 tbsp rice,1 tbsp jowar flour.
To this, add 1 tbsp grated zucchini, 1/4th tsp each of jeera, 1/8th tsp red chilli powder and 1/8th tsp salt.
Add sufficient water and knead the mix into a soft dough.
Roll into a paratha using a rolling pin.
Roast the paratha on a tawa with 1 tsp ghee.
Flip and roast well on the other side.
Serve hot with curd and/or salad.