Pumpkin Paratha

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Make these pumpkin parathas instead of rotis to add more nutrition and flavor to your Indian meals. The pumpkin adds moisture and softness to the parathas and spices add delicious warmth.

Prep Time25

Cook Time15

Resting time for dough30

Total Time1 10

Course: Bread

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: pumpkin parathas

Calories: 95kcal

Author: Vaishali · Holy Cow Vegan

Cost: $2.45 per recipe/$0.20 per pumpkin paratha

Equipment

Bowl
Non-stick or cast iron griddle or skillet

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