Squeeze out excess water from grated zucchini and reserve the water.

In a bowl, combine whole wheat flour, ajwain, turmeric, chilli powder, amchur, cumin powder, and salt.

Mix well.

Add the grated zucchini to the flour mixture.

Knead the dough using the reserved zucchini water, adding more water if needed, until a pliable dough forms.

Let the dough rest for 20 minutes.

Heat a tawa (flat griddle).

Pinch off a small ball of dough.

Roll the dough ball into a circular shape.

Place the rolled paratha on the hot tawa.

Add ghee to the paratha.

Cook on both sides for about 2 minutes, until golden brown.

Serve hot with your choice of side.