These soft, golden-hued pumpkin parathas are loaded with pumpkin puree and warm spices. Serve them with any Indian dinner that calls for roti to add more flavor and nutrients to the meal.
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What is pumpkin paratha?
Pumpkin paratha or kaddu ka paratha is a north Indian flatbread made by adding either cooked, mashed pumpkin or raw, grated pumpkin and spices to a whole wheat flour dough. The pumpkin adds moisture, subtle sweetness and a gorgeous orange color while the spices add warmth and flavor.
For my pumpkin paratha recipe I don't bother with cooking and mashing pumpkin, or grating it. I just use canned, pureed pumpkin (kaddu in Hindi). This not only makes this recipe easier, but it also makes it more foolproof.
If you have experience making rotis, making these pumpkin parathas should be a breeze. You make the dough just like you would make roti dough and add the pumpkin puree for moisture instead of water. The dough made with canned pumpkin won't turn soft or mushy, like it might if you add raw pumpkin. That's because raw pumpkin could release more moisture into the dough as it stands, making the paratha harder to shape.
I love serving pumpkin parathas in fall and winter, when this winter squash is in season. But thanks to the easy availability of canned pumpkin you can make it any time of year you want to.
Why you will love this recipe
Easy paratha
Stuffed veg paratha recipes like aloo paratha require practice because you make the dough and filling separately, put them together and then roll them out. This pumpkin paratha is so easy because you just mix everything into a dough and then roll out the paratha. If you are new to making Indian flatbreads you might need practice before you learn to roll perfectly round parathas, but misshapen parathas taste just as good!
Silky texture
Pumpkin is wonderful in paratha dough because its natural moisture and high fiber content (10.5 grams in a 15-oz can) makes the parathas especially soft and tender.
Loaded with nutrients
Pumpkins are rich in fiber and nutrients that fight diseases, spices are a great addition to the diet, especially as the weather cools down, and you get more healthy fiber from whole wheat.
Delicious
The natural sweetness of pumpkin contrasts nicely with the warm spices in this recipe. Even kids will love these brightly colored parathas.
Key ingredients
- Pumpkin puree: I use canned pumpkin puree for ease and convenience, and also because it takes the guesswork out of making these parathas. The canned pumpkin mixes easily with the flour to make dough and the parathas are easier to roll.
- Spices: You will need a dash of garam masala along with turmeric, cayenne and ground cumin to add lots of flavor.
- Durum atta flour: Whole wheat durum atta flour is preferred for all Indian flatbreads, including these pumpkin parathas. The flour is more finely milled than regular whole wheat flour and makes softer rotis and parathas. You can buy atta at any Indian grocery store or online.
How to make pumpkin paratha
Place all ingredients in bowl
Place the flour in the bowl. Make a well in the center and add the pumpkin puree, spices and salt.
Make the dough
Mix all ingredients with your fingers until a dough forms. You might need a little water -- add it, a teaspoon at a time, until all of the dough comes together and there's no dry flour remaining in the bowl. The dough should feel stiff, not soft.
Knead the dough for a couple of minutes until it's somewhat smooth, then cover the bowl with a tight lid and set the dough aside to rest for 30 minutes. Resting the dough will make it easier to work with.
Roll out the paratha
Knead the rested dough briefly. It should feel more pliable and smoother after resting. Divide the dough into 12 equal portions. Form each portion into a ball.
Dust the ball of dough with flour and roll it into a six- to seven-inch paratha. A lighter rolling pin, like an Indian or French rolling pin that doesn't have ball bearings (unlike a pie pin, which does), gives you better control and makes it easier to roll out Indian flatbreads.
Roast paratha
Heat a non-stick or cast-iron griddle or skillet over medium-high heat. Place a paratha on the skillet. Once it turns opaque and you see it bubble in spots, flip it with a thin spatula and spray some oil over the surface. Flip again after 30 seconds and let the paratha cook until golden-brown spots appear. If black spots appear the pan is too hot - lower heat before you proceed with the next paratha.
Wrap the cooked parathas in a kitchen towel until ready to serve. Eat the parathas within 30 minutes.
More veggie-loaded paratha recipes
- Gobi (cauliflower) paratha
- Mooli (radish) paratha
- Methi (fenugreek) paratha
- Palak (spinach) paratha
- Mix veg paratha
Recipe card
Pumpkin Paratha
Ingredients
- 2 cups durum whole wheat flour (atta)
- 15 oz canned pumpkin puree
- 2 teaspoons garam masala
- ½ teaspoon turmeric
- ½ to 1 teaspoon cayenne (or any red chili powder)
- 2 teaspoons ground cumin
- 1 teaspoon salt (tweak to your preference)
- 1-3 tablespoons water (as needed)
- 2 teaspoons oil (approximate, for spraying on parathas)
Instructions
- Place flour in the bowl. Make a well in the center and add all the spices - garam masala, turmeric, cayenne and ground cumin - and salt.
- Mix with your fingers until a stiff dough forms. You might need a little more water - add it a teaspoon at a time but don't over-moisten. You want a stiff dough that feels slightly rough but there should be no dry flour in the bowl. Cover the dough with a tight lid and set aside to rest for 30 minutes.
- After the dough has rested, knead it briefly. It should feel much more pliable. Divide it into 12 portions and roll each portion into a ball.
- Dust a ball of dough with flour and roll into a paratha six to seven inches in diameter. If the paratha sticks, dust it with more flour.
- Heat a cast-iron or non-stick skillet or griddle over medium-high heat. Place the paratha on the hot pan and wait for bubbles to appear. Flip the paratha and spray or brush the surface with oil. After 30 seconds flip the paratha again and cook until you have golden-brown spots on both sides.
- Wrap cooked parathas in a kitchen towel. Serve within 30 minutes.
Nutrition Information
My top tip
Parathas stored for several hours at room temperature or in the refrigerator will become stiff. Instead make the paratha dough up to two days ahead of time and store it in the fridge in an airtight container. Let the dough return to room temperature and make parathas just before serving.
Recipe FAQs
Yes, cook or roast pumpkin until very soft and mash it into a smooth puree. You might need to add less of the cooked pumpkin or more flour to get a dough of the correct consistency.
You can but the parathas may not turn out as soft as they would with atta flour, which is more finely milled.
Sure, any winter squash, including butternut squash and acorn squash, would work well in this recipe but you would need to cook and mash it because you might not find a canned version.
This could happen if you added too much water, quickly. If the moisture in the pumpkin is not enough to form a stiff dough, add the water only a teaspoon at a time, mixing after each addition before adding more. If the dough feels sticky without added water, just add more flour until you get the correct consistency.
A little bit of oil sprayed or brushed on the parathas makes them even softer. If you are oil-free you can skip it.
Freeze the cooked parathas in a freezer-safe container or bag up to two months. Reheat the parathas on a hot griddle or skillet, a minute on either side.
Serve them with any curry or dal. I love dunking these parathas in my mushroom curry or rogan josh, or dal tadka.
Carla says
I love that you have so many vegan recipes. I've tried many and have been delighted. Do you have any gluten free recipe options?