Ingredients
The following ingredients have 4 Servings
- Pumpkin Puree - 1 cup
- Wheat flour - 1.5 cups
- Red Chili 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
Instruction
- 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 dogh 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.
