Squeeze out excess water from grated zucchini, reserving the water.

In a bowl, combine wheat flour, ajwain, turmeric powder, red chili powder, amchur, cumin powder, and salt.

Mix well and add the grated zucchini.

Knead the dough using the reserved zucchini water. Add additional water if needed to achieve a pliable consistency.

Let the dough rest for 20 minutes.

Heat a tawa or flat griddle.

Pinch off a small ball of dough and roll it into a circular shape.

Place the rolled paratha on the hot tawa and cook, applying ghee on both sides, for about 2 minutes until golden brown and cooked through.

Serve hot with your favorite pickle or yogurt.