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| 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.
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