Pumpkin paratha recipe - Kaddu ka paratha recipe

Pumpkin paratha recipe - I love to make parathas often because of its ease, simplicity and wholesomeness.  It is convenient to pack parathas in lunch box and we can have it for breakfast too. In my hometown, large sized pumpkins are grown in the backyard of our house. We grew up seeing and eating pumpkin in large scale. We are not a great fan of pumpkin, but whenever we buy pumpkin here,  make sabzi, sweet poori, appe or paratha from it. Like any other paratha, this is also goes well with tomato ketchup, chutneys, pickles and yogurt.

Pumpkin Paratha Recipe

Prep time : 20 mins
Cook time : 25 mins
Total time : 45 mins
Recipe type : Main-Paratha
Cuisine : North Indian
Yield : 8 Parathas
Author : Vidya Chandrahas

Ingredients

• 3 cups wheat flour
• Oil or ghee
• Salt as required

For the filling

• 3 + 1/2 cups grated pumpkin
• 2 tsp chilly powder
• 1 tsp coriander powder
• 1 tsp grated ginger
• 1 tsp amchur powder.
• 1/2 tsp turmeric powder
• 3/4 tsp cumin seeds powder / jeera powder
• 2 tbsp sesame seeds / til, roasted (optional)
• Salt to taste

Preparation

1. Mix together the wheat flour and salt.
2. Add some water and knead a soft dough of rolling consistency.
3. Cover it with lid for 20 minutes.

Method

1. Wash, peel and grate the pumpkin using a grater. Mix the grated pumpkin and other ingredients mentioned under " for the filling"  together in a large plate.
2. Heat 2 tbsp of oil in a pan. Add the pumpkin mixture to it. Stir fry the mixture till the pumpkin turns soft.
3. When it is done, add roasted sesame seeds and mix well. Remove from the flame and allow it to cool.
4. Take one orange sized portion of dough and dust it with wheat flour. Roll out thin poori sized round roti from it. Roll out another similar size roti and keep aside.
5. Spread 2½  to 3 tbsp of  pumpkin mixture on one  roti. Place another similar size roti over it. Then slightly pat the paratha with your finger tips. Press the edges properly. Otherwise while shallow frying, the edges of the paratha  opens up. Take care of that.
6. Slightly roll the rolling pin over the paratha and remove the finger marks. Repeat the same process to all parathas. Roll out all the parathas and set them aside.
7. Now heat a griddle and smear 1/4 tsp ghee/oil on it.  Place the rolled paratha gently on the tawa.
8. Pour another 1/4 tsp ghee/oil on the paratha. Again spread 1/4 tsp ghee around the paratha.
9. Shallow fry the paratha till golden brown from both sides. When it is done, remove from the tawa.
10. Serve the pumpkin paratha hot with ghee, curry, sabzi, curd, pickle, chutney or tomato ketchup along with some drink like butter milk or lassi.

Note 

1. Before rolling rotis for paratha, apply oil on your palm and knead the dough for 4-5 minutes.
2. Take care while placing the rolled parathas on one another. They may stick with each other.
3. Press the edges properly. Otherwise while shallow frying, the edges of the paratha opens up. Take care of that.

Pumpkin paratha - step by step pictures

1.  Wash, peel and grate the pumpkin using a grater. Mix the grated pumpkin and other ingredients mentioned under " for the filling"  together in a large plate.

2.  Heat 2 tbsp of oil in a pan. Add the pumpkin mixture to it. Stir fry the mixture till the pumpkin turns soft.

  

3.  When it is done, add roasted sesame seeds and mix well. Remove from the flame and allow it to cool.

4.  Take one orange sized portion of dough and dust it with wheat flour. Roll out thin poori sized round roti from it. Roll out another similar size roti and keep aside.

5.  Spread 2½  to 3 tbsp of  pumpkin mixture on one  roti. Place another similar size roti over it. Then slightly pat the paratha with your finger tips. Press the edges properly. Otherwise while shallow frying, the edges of the paratha  opens up. Take care of that.

6.  Slightly roll the rolling pin over the paratha and remove the finger marks. Repeat the same process to all parathas. Roll out all the parathas and set them aside.

7.  Now heat a griddle and smear 1/4 tsp ghee/oil on it.  Place the rolled paratha gently on the tawa.

8.  Pour another 1/4 tsp ghee/oil on the paratha. Again spread 1/4 tsp ghee around the paratha. 

9.  Shallow fry the paratha till golden brown from both sides. When it is done, remove from the tawa. 

10.  Serve the pumpkin paratha hot with ghee, curry, sabzi, curd, pickle, chutney or tomato ketchup along with some drink like butter milk or lassi.