- Submitted by Dahlia
(Poosanikai Chapati, Kaddu ka Parantha)
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Paratha and roti varieties are a staple food in all North Indian homes. In recent years, South Indians have started eating roti varieties especially for dinner. I am also one of those. For dinner mostly it is some roti variety. To bring a variety in dinner and to add some nutrition, I like to add vegetables to the roti. This way of adding grated (or pureed) vegetables and spices to the chapathi dough is common in North India known as Parathas. There are also stuffed parathas where the vegetables in stuffed and rolled. This requires some practice to make. The type that I am sharing today is simple to make even for beginners.
Today's recipe is Pumpkin Paratha, also known as Kaddu ka Paratha where I add pumpkin puree and spices while preparing the wheat dough. This pumpkin puree not only adds a good taste but also make the rotis soft. It is one of the easiest way to make kids or even adults who do not enjoy pumpkin, eat it. We can do this with almost all watery vegetables like bottle gourd, ash gourd, butternut squash, zucchini etc. These pumpkin rotis taste good by itself and just needs some curd or pickle as accompaniment. So here is the recipe.
Recipe for Pumpkin Paratha
Preparation time: 15 minutes
Cooking time: 30 minutes
- Pumpkin Puree - 1 cup
- Wheat flour - 1.5 cups
- Red Chilli Powder - 1/2 tsp
- Cumin Powder - 1/4 tsp
- Carom Seeds - 1/4 tsp
- Garam Masala Powder - 1/4 tsp
- Coriander Leaves - 1/4 cup (finely chopped)
- Salt - 1 tsp
- Water - 1 cup
- Oil (or Ghee) - for frying the parathas
- Peel the pumpkin and chop into big chunks. I have used Indian yellow pumpkin.
- Take it in a small bowl, fill with water and cook for 5 minutes.
- Cool it a bit and grind in a mixie to make a smooth puree.
- In a wide bowl, take the wheat flour, pumpkin puree, salt, red chili powder, cumin powder, carom seeds and garam masala powder.
- Mix everything together and try to make a stiff dough. Add little water only if needed.
- Let the dough rest for about 10 minutes. Make small balls out of the dough.
- Roll out each ball into a round paratha. Use some dry flour while rolling to prevent them sticking to the chapati maker.
- Heat a griddle / tawa. Carefully place the rolled out chapathi on the tawa and cook on medium heat.
- Cook for a minute and you will see some bubbles. Flip it to the other side and cook for another minute or two till brown spots appear in the bottom.
- Apply some oil (or ghee) on the top and flip the paratha once again. Apply ghee on the other side too.
- Remove the parathas and store in a hot box until you serve.
Detailed Steps to make Pumpkin Paratha
Peel the pumpkin, chop into big chunks and cook for 5 minutes.
Cool a bit and make a smooth puree of it.
Take some wheat flour, pumpkin puree, salt, red chili powder, cumin powder, carom seeds and garam masala powder in a mixing bowl.
Mix everything together and make a stiff dough. Let the dough rest for 10 minutes.
Take a small balls out of the dough, roll it out into a round paratha. Use some dry flour to help rolling.
Heat a tawa and carefully place the rolled out paratha on the tawa. Cook on medium heat.
After a minute, you will see some bubbles. Flip and cook for another minute till brown spots appear at the bottom.
Apply some oil (or ghee) on the top and flip once again. Apply ghee on the other side too.
Remove the parathas from the tawa and store in a hot box to keep it soft.
Serving Pumpkin Paratha
- Serve these parathas with some side dish or just with some homemade pickle and spiced curd.
More Pumpkin Recipes