Pumpkin Paratha
Pumpkin is an extremely healthy and nutritive vegetable. But I am sure that there are many among us who are not very big fans of it. You can pumpkin puree and use it in soups, pasta, parathas, risotto, even in our humble khichdi too. Thats the best and easiest way to make our kids eat pumpkin. I am sure they
wouldn’t even realise that you have added pumpkin to a particular recipe. Try making bread, pumpkin soup or pumpkin rolls using pumpkin puree.
This recipe yields a very soft and delicious paratha. You can use pumpkin puree or simply use grated pumpkin and knead the dough along with some spices. Pair it with some spicy raita or chutney and enjoy these hot and fresh from the skillet. It’s ideal to pack in your kids tiffin box. Click here for many other paratha recipes.
Ingredients:
- Pumpkin 200 gm
- Whole wheat flour 1 cup
- Salt to taste
- Red chili powder
- Turmeric powder
- Chat masala
- Cumin powder
- Coriander leaves
- Refined oil
Method:
- Peel the pumpkin piece and cut it roughly. Cook it with little water and puree it into a fine paste.
- Add this puree to a cup of whole wheat flour.
- Now add salt, ref chili powder, sesame seeds, cumin seeds amc carom seeds.
- Knead into a soft dough. If the dough is too moist, add some more flour or if it’s too dry, sprinkle some water.
- Allow the dough to rest for atleast half an hour.
- Divide the dough into big lemon size balls.
- Roll them into thin rotis.
- Heat an iron skillet and cook the rotis till they are golden on both sides. Apply a spoon of oil.
- Serve it hot with a cup of curd or raita or chutney or pickle.
- I have served them with a spicy tangy eggplant-tomato chutney.
Notes:
