Check out my Gobi peas paratha and Mexican cheese paratha
Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 5 thick parathas
Pumpkin grated 1 cup
Whole wheat flour 1 cup
Chaat masala 1 tsp
Red chili powder 1 tsp
Cumin seeds | jeera 1 tsp
Mint leaves a handful
Oil| ghee to cook the parathas
- Grate the pumpkin in a small grater and chop the mint leaves finely.
- In a wide bowl add the flour, chaat masala and cumin seeds.
- In a pan add 1 tsp of oil and add the grated pumpkin, red chili powder, salt, mint leaves and cook for 3-4 minutes, Ensure not to get this burnt.
- As chaat masala has salt in it, you can add little salt to the pumpkin mixture.
- Switch off the flame.
- Add the cooked mixture to the flour.
- Mix well and sprinkle little water to this and knead this into a soft pliable dough.
- If the dough is sticky add 2-3 tblsp more flour.
- Make this into 5 equal sized balls. I wanted the parathas to be medium small and thick. So i made the balls into mini orange size.
- Even you can make this into rotis too.
- Apply dry flour on the rolling board , keep one dough ball onto this.
- Roll this into a thick paratha.
- Heat a tawa and put the paratha on the tawa.
- Cook on both sides and apply ghee | butter or oil on the top of the cooked pumpkin paratha.
- Serve hot with any pickle or simple yogurt.
- Instead of mint leaves you can add coriander leaves, methi leaves or spinach too.
- This paratha is not very spicy, but not sweet in taste. You can add more red chili powder if you want more spicy.
- Grated carrots can also be added to make it more healthy for kids.
- If you are stuffing this inside the paratha like we make aloo paratha, after grating the paratha squeeze out the extra water and then proceed.