Pumpkin Paratha Recipe – Whole Wheat & Spiced Indian Flatbread

Last Updated on 1 month by Neha Deshmukh

Pumpkin Paratha Recipe – Whole Wheat & Spiced Indian Flatbread

Introduction

Oh, parathas! Is there anything more comforting than a warm, flaky paratha fresh off the tawa? I remember my grandmother making these for us on chilly mornings, and the aroma would fill the entire house. Today, I’m sharing a special one – Pumpkin Paratha! It’s a fantastic way to sneak in some extra veggies, and honestly, the subtle sweetness of pumpkin with the warm spices is just divine. This recipe is super easy, even if you’re new to making parathas, and it’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This Pumpkin Paratha isn’t just delicious; it’s also a nutritional powerhouse! It’s packed with the goodness of whole wheat, fiber-rich pumpkin, and warming spices. It’s a relatively quick recipe, perfect for a weekend breakfast or a light dinner. Plus, it’s a wonderful way to use up any leftover pumpkin you might have.

Ingredients

Here’s what you’ll need to make these delightful Pumpkin Parathas:

• 250 grams pumpkin, peeled and grated
• 1 cup whole wheat flour (atta) + extra for dusting
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• 1 teaspoon cumin seeds
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon roasted cumin powder
• 1 teaspoon Garam Masala
• 1 inch ginger, grated
• ½ cup chopped coriander leaves
• Salt as required
• 1 tablespoon Ghee
• Oil or ghee as required for cooking

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour (atta) is key here. It gives the parathas a lovely rustic flavour and a healthy dose of fiber. You can find it at most Indian grocery stores, or even online.

Carom seeds (ajwain) are a bit of a secret weapon in Indian cooking. They have a unique, slightly pungent flavour that aids digestion – perfect for a satisfying meal! Don’t skip them if you can help it.

As for the pumpkin, you can use any variety that’s readily available to you. In India, we often use kashmiri pumpkin for its sweetness and vibrant colour, but butternut squash or even a regular pumpkin will work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse, peel, and grate your pumpkin. Set it aside.
2. In a large bowl, combine the whole wheat flour, grated pumpkin, green chilies, coriander leaves, cumin seeds, carom seeds, ginger, garam masala, roasted cumin powder, and salt.
3. Now, here’s the trick: instead of adding water, we’re going to use the moisture from the pumpkin to bring the dough together. Mix everything thoroughly with your hands.
4. Knead the dough until it’s soft and pliable. If it feels too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a tiny bit of water.
5. Once you have a smooth dough, add the ghee and knead again for a minute or two. This will make the parathas extra soft.
6. Cover the dough and let it rest for 10-15 minutes. This allows the gluten to relax, making the parathas easier to roll.
7. Divide the dough into lemon-sized balls.
8. Roll each ball in flour and flatten it with a rolling pin into a paratha – about 6-8 inches in diameter. Don’t worry if it’s not perfect!
9. Heat a tawa (griddle) over medium heat. Place the paratha on the tawa and cook for a minute or two on each side.
10. Flip the paratha and apply a little ghee or oil to both sides. Cook until you see golden brown spots appear.
11. Serve hot!

Expert Tips

• Don’t over-knead the dough, or the parathas can become tough.
• Rolling the parathas evenly is key for even cooking.
• Keep the heat medium to prevent burning.
• A little ghee makes all the difference in flavour and texture!

Variations

• Vegan Adaptation: Simply substitute the ghee with any plant-based oil, like coconut oil or sunflower oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole wheat flour. I’ve had good results with a mix of rice flour, potato starch, and tapioca flour.
• Spice Level Adjustment: For a milder flavour, reduce or omit the green chilies. For a spicier kick, add a pinch of red chili powder.
• Festival Adaptations: These parathas are perfect for Navratri, where you can enjoy them during the fasting period (using permitted ingredients, of course!). They’re also a lovely addition to a Diwali spread.

Serving Suggestions

Pumpkin Paratha is incredibly versatile! I love serving it with a dollop of raita (yogurt dip), a tangy pickle, or just plain yogurt. It also pairs well with a side of chana masala (chickpea curry) or dal (lentil soup).

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

What type of pumpkin is best for making paratha?

While Kashmiri pumpkin is traditional, butternut squash or any sweet pumpkin variety works well.

Can I make the dough ahead of time?

Yes, you can! Just prepare the dough and store it in an airtight container in the refrigerator for up to a day.

How can I prevent the parathas from becoming hard?

Don’t over-knead the dough, and add a little ghee while kneading. Also, don’t cook them on high heat.

What is the purpose of carom seeds (ajwain) in this recipe?

Carom seeds aid digestion and add a unique flavour to the parathas.

Can I use a different oil instead of ghee?

Absolutely! You can use any cooking oil you prefer, like sunflower oil, canola oil, or coconut oil. Ghee just adds a richer flavour.