These fusion zhoug zalouk paratha pockets are falvor packed options for any meal featuring the spicy zhoug and whole wheat paratha with zalouk stuffing. These are great to have as such, on the go, or with yogurt and spicy pickle.
Why these zhoug zalouk paratha pockets?
These amazing paratha pockets made with delicious zhoug and zalouk are a delicious treat for any meal. That too these are made with whole wheat adding more nutrition needed for the day.
These parathas are a delicious fusion of three different cuisine. The zhoug from Middle East, the Moroccan zalouk all in an Indian paratha form are a delicious treat for any meal.
Zhoug is a traditional spicy sauce made with cilantro and parsley. Adding this to the paratha flour giving the flavor explosion in every bite. The aroma and flavor is extremely awesome!
Zalouk, the Moroccan sauce, is yet another awesome sauce. This is similar to our Bhaingan Bharta! And this vegan Mirza Ghasemi is pretty much similar to zalouk too. Delicious smoky eggplant, tomatoes, and garlic are an addictive component to any meal!
Now, a whole wheat paratha made with these two sauces sounds amazing! Doesn't it? They pair so well. I often make bhaingan bharta pizza or paratha every summer when the eggplant, herbs, and tomato plants yield great in my garden. I coupled the two paratha flavors that make at home to make this delicious version of paratha for the letter 'z' . Spreading an even layer of the zalouk and folding into pockets makes them look cute and taste awesome!
Ingredients
You will need the following ingredients to make these scrumptious paratha pockets:
Whole wheat - forms the base of the paratha giving wholesome nutrition.
Zhoug - this is a spicy sauce. You may adjust the quantity that is folden in the dough so that you can have the right spice preference as per your tolerance.
Zalouk - the spicy tomato eggplant filling for the parathas.
Water - to knead the dough.
Oil - to cook the parathas
Cumin - Adds an earthy flavor touch to the parathas.
Salt - gives flavor
A point to note
This zalouk should be cooked down a little to remove the moisture. Else, it is result in a messy paratha that can't be folded.
While cooking the parathas, you can cover the paratha pan with a lid and cook them. Since it has folds, it may take a little longer to cook properly. Cook a medium flame with patience, flipping until you get brwon spots all over to ensure complete cooking of the dough in the folds. This will enhance flavor as well as shelf life.
Are these vegan?
Yes. Oil is used in these paratha pockets and hence these parathas are vegan. Zhoug and zalouk have olive oil and hence olive oil is the choice for cooking them. Instead, use ghee if you prefer a regular version instead of vegan option.
Serving Suggestions
These parathas shaped in the form of pockets are an easy on the go breakfast. Whenever I crave for a savory breakfast, these are one of my go to option.
Pack these for lunch. I can give asusrance that the box will come empty. Kids will love the pocket form and it is easy to sneak some nutrition. Add a little yogurt and or pickle for delicious side options.
If I plan to serve these for dinner, I serve these with a simple Tadka Dal or Whole Moong Masala for a delicious and protein packed meal. Kochumber and pickle are great too!
Alternatively, You can cut these crisp paratha pockets into squares and serve as an appetizer. You can serve the appetizer with tzatziki or plain yogurt. When I serve as appetizer, I mix some spicy pickle and yogurt for a delicious dipping sauce.
Storage
Store these in the fridge for upto a week. I follow that whenever I have leftovers of if I male these to serve for another meal.
You can also freeze these parathas. Make sure to place parchment paper between parathas and then wrap them tight before freezing. When needed warm the parathas on stovetop and serve hot or warm.
A to Z Whole Wheat Paratha Recipes
This paratha pocket recipe completes this year's alphabet challenge. 'Z' is another letter like 'x' where finding the ingredients or making one may be challenging. In other a-z themes, I have shared Za'atar tomato Rasam, Zucchini Paneer Balls, and vegan Zha Jiang Mian. Along with ingredients beginning with the alphabets, I further added my spin on making parathas and here are some of the versions of parathas that I make for my family. Do check on the list below for delicious meal option with parathas.
Chocolate Cashew Coconut Caramel Stuffed Paratha
Kale Kabocha Paratha
Lentil Lifafa
Wintermelon Whole Wheat Paratha
Zhoug Zalouk Paratha Pockets
Ingredients
- 2 cups Whole wheat flour
- 1¾ cups Zalouk
- ⅓ cup Zhoug
- ¾ tsp Salt
- ½ cup Water
- 3-4 tbsp Oil
Instructions
- Cook down the zalouk until it reduces to about one and a quarter cup. Setaside.
- Add the flour, salt, and zhoug to your standmixer. Sprinkle with water and knead a smooth dough. Cover and rest for 15-30 minutes.
- Divide the dough into 8 portions.
- Roll each portion into a 9-in disc. Spread about two tablespoons of reduced zalouk. Fold in the form of an evelope. Repeat with remaining dough portions.
- Heat a cast-iron pan. Place a rolled paratha pocket and cook over medium flame for one to one and a half minute drizzling quarter teaspoon oil. Flip and cook for about one and a half minute drizzling oil. Cover and cook during this process. Cook until you have brown spots all over to ensure complete cooking of the layers. Repeat with the remaining parathas.
- Serve warm with hummus, yogurt, pickle, dal, or as such.
Wendy Klik says
I hope you join us again in 2025 Radha. I'm anxious to see if you have a theme within the theme again.
magicalingrdnts says
Yes, I do! Waiting to join in the 2025 too. Thanks for stopping by Wendy!
hobby baker Kelly says
They look wonderful, especially with all the sauce options! The last time I tried zhough was for a challenge when we tried to make jachnun. Such a flavorful sauce!
magicalingrdnts says
Zhoug is flavor packed with the herbs. So, this paratha also is packed with great flavors. Thanks Kelly!
Karen's Kitchen Stories says
I was in the same jachnun challenge as Kelly and loved the zhough (hated the jachnun). There are so many flavors here! Fabulous grand finale for the year.
magicalingrdnts says
Thank you Karen!
Colleen - Faith, Hope, Love, & Luck says
I absolutely adore cilantro and parsley, so I know I'd love these! What a great way to end 2024!!!
magicalingrdnts says
Both these herbs add tons of flavor! Thanks, Colleen!
Stacy says
Once again, you have outdone yourself, Radha! Your paratha pockets look divine!
magicalingrdnts says
Thanks Stacy! You made my day!
Jolene says
I'm so impressed with how you completed a challenge within the challenge and every single recipe was awesome! You've definitely inspired me to make paratha in 2025!
magicalingrdnts says
Thanks Jolene! I am glad that I inspired you and the group keeps my inspiration up always. Thanks for hosting and waiting to join in the new edition.
Mayuri Patel says
When I initially read the recipe title I was wondering how you are going to use both strong flavoured zalouk and zhoug. What a brilliant idea to add the zhoug in the dough. Excellent recipe.
magicalingrdnts says
Adding zhoug to the dough increases the flavor explosion in every bite. Thanks Mayuri!
Carrie Pankratz says
These look incredible! I can't wait to try them with hummus! Thank you.
magicalingrdnts says
They are! Thanks, Carrie!