Main ingredients Pumpkin puree, Whole wheat flour, Ginger-green chilli paste, Fresh coriander leaves, Turmeric powder, Toasted white sesame seeds, Oil, Ghee Cuisine Indian Course Breads Prep time 30-35 minutes Cook time 25-30 minutes Serve 4 Taste Mild Level of cooking Easy Others Vegetarian Ingredients 1 cup boiled pumpkin (kaddu) puree 1½ cups whole wheat flour (gehun ka atta) 1 tablespoon ginger-green chilli paste 2-3 tablespoons chopped fresh coriander leaves Salt to taste ½ teaspoon turmeric powder 2 teaspoons toasted white sesame seeds 1 tablespoon oil Ghee to cook Yogurt to serve Pickle to serve Method Take whole wheat flour in a large parat, add ginger-green chilli paste, coriander leaves, salt, turmeric powder, toasted white sesame seeds and pumpkin puree, mix well and knead into a soft dough. Add 1 tablespoon oil and continue to knead for 2-3 minutes more. Cover with a damp muslin cloth and set aside for 10-15 minutes. Divide dough into equal portions and roll them into balls. Dust some flour on the rolling board, flatten each ball and roll into a thick disc. Heat a non-stick tawa, place the discs, one at a time, on the hot tawa and cook on medium heat for 2-3 minutes. Flip, drizzle some ghee and cook for 2 minutes, flip again, and drizzle some more oil and cook till evenly done on both sides. Place the paranthas on a serving platter and serve hot with pickle and yogurt.