Bajra aur Kaddu ka Parantha

Pearl millet and red pumpkin make a healthy combination in these paranthe. This recipe is from FoodFood TV channel

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Bajra aur Kaddu ka Parantha
Main Ingredients Bajra Flour, Red Pumpkin
Cuisine Punjabi
Course Breads
Prep Time 6-10 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Bajra aur Kaddu ka Parantha

  • 1 cup Bajra Flour
  • 1 cup Red Pumpkin peeled and grated
  • 1 cup + to Whole wheat flour (atta)
  • 2 medium Onions chopped
  • ¼ teaspoon Carom seeds (ajwain)
  • 1 tablespoon Ginger-green chilli paste
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Asafoetida
  • to taste Salt
  • ½Lemon juice
  • as required Ghee


  1. Put pumpkin, onions, carom seeds, ginger-green chilli paste, turmeric powder, asafoetida, pearl millet flour, whole wheat flour and salt into a bowl and mix well. Add lemon juice and sufficient water and knead into dough. Add 1 tbsp ghee and knead again. Cover with a damp cloth and rest for 15 minutes.
  2. Heat a non-stick pan.
  3. Divide the dough into equal portions. Sprinkle little dry flour on table top, take a portion of dough and roll into a roti. Apply some ghee on it, sprinkle a little dry flour and fold into a square. Roll into a parantha and roast in the hot pan. Flip, apply some ghee and cook. Flip again, apply some more ghee and cook, turning sides, till the parantha is evenly golden on both sides. Cook more paranthe similarly.
  4. Arrange them on a serving plate and serve hot.

Nutrition Info

Calories 1280
Carbohydrates 217.6
Protein 37.2
Fat 29.2