Shred the zucchini and take it into a plate or bowl. Sprinkle a pinch of salt, mix and let it sit for 5 minutes. The water will separate from the zucchini but do not throw this water.

In a mixing bowl, take flour, salt, shredded zucchini with its water, chopped spinach, shredded cheese, chili paste, ginger paste, Garam Masala powder, and Amchur powder.

Combine everything well to make a smooth dough. Add a little water as needed to make the dough if zucchini water is not enough. Or add more flour if your dough is very sticky and wet.

The dough should not be stiff; it should be a little bit harder than Roti dough but softer than Paratha dough.

Add 1 teaspoon oil and knead the dough until oil coats it evenly; do not over knead. Cover the dough with a clean kitchen towel for at least 15 minutes.

Divide the dough into equal 9-10 parts and make balls the size of a lemon.

Take one ball (keep the rest of the balls covered), dust with some flour, flatten it and roll into a circle. Use some more flour to roll. Do not make it too thin or too thick.

Heat skillet onto medium-high heat. Place the Paratha on the skillet and cook until you see bubbles forming. Flip the Paratha and cook on the other side too. Spread some ghee or butter on the Paratha, flip again, and spread some Ghee or butter on another side.

Pressing lightly with a spatula, cook Paratha on both sides until you see the light brown spots on both sides.

Remove Paratha from the skillet and continue cooking other Parathas.

Serve these Parathas hot with pickle, yogurt, or curry. Keep the leftover Parathas in an airtight container in the fridge for up to two days.