Pumpkin is not a vegetable that I buy every other day, I cook something with it, might be, once or twice in a month. That's mainly because, I know and have tried only very few dishes with it, a pachadi, soup and sometimes added it to sambar/kuzhambu. This pumpkin paratha has been on the try out list for some time, and finally, I made it couple of weeks back. These parathas are not the stuffed version, in this one, we just add pumpkin puree along with other spices to the flour while making the dough. The parathas turned out very soft and I have also added some ajwain, sesame seeds and ginger which gave a nice flavor to them..
Need To Have
- Whole Wheat Flour/Atta - 1 cup + 1 tablespoon
- Besan Flour/Chana Dal Flour - 1/2 cup
- Pumpkin Puree - 1 cup
- Sesame Seeds - 1 teaspoon
- Ajwain Seeds - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Grated Ginger - 1 teaspoon
- Green Chilly - 1, chopped finely
- Chopped Coriander - 1/4 cup
- Salt to taste
Take the flours, ajwain seeds, sesame seeds. green chilly, ginger, salt, turmeric powder and coriander, add the pumpkin puree ( cook the pumpkin pieces with a little water and grind it ).
Bring everything together and make a soft dough, apply some oil and keep it for 10 minutes and then make small lemon sized balls.
Roll them out into discs, cook them on a hot tawa/pan, applying a little oil, till you get light brown spots on both sides. Remove and serve it warm with pickles or any side dish of your choice.
I have added that extra tablespoon of flour, because the dough was very sticky. it depends on how thick or thin the pumpkin puree is.
You can use ghee instead of oil for a nice flavor.
Also you can increase the amount of sesame seeds and ajwain seeds by another half or one teaspoon.