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> Parantha or Indian Flatbread could be made in a numerous ways. One such way which is apt for this winter season is this Pumpkin parantha. A constant stress a mother always faces is making her child’s favourite which is also benficial for his/her health.

Keeping in mind the nutrition and taste of my kid , I, decided to feed her pumpkin in this form and she loved it. Pumpkin boosts vision, promote good sleep, protects our bodies from cancer and prevents the risk of Heart disease.

So let’s have some more fun with Pumpkin after Halloween. 😉 >

INGREDIENTS:
1. Whole wheat flour (atta) – 3 Cups
2. Cooking Oil – ¹⁄₄ Cups (For Kneading) + ¹⁄₂ Cup (For cooking)
3. Pumpkin grated (Kaddu/petha) – 4 Cups
4. Salt – 1 TSP or to taste
5. Cinnamon Powder (Daal Chini) – ¹⁄₂ TSP
6. Turmeric (Haldi) – ¹⁄₄ TSP
7. Red Chilly Powder (Laal Mirch) – ¹⁄₂ TSP
8. Coriander powder (Dhania) – 1 TSP
9. Funnel Powder (Saunf) – 1 TSP
10. Water of squeezed pumpkin
11. Cumin seeds – ¹⁄₂ TSP
12. Water as required

METHOD:
| Preparation Time: 10 mins | Cooking Time: 35 mins | Makes: 16 – 18 Paranthas |

1. Take a tureen (paraat). Add floor and the dry spices in it. Make a well in the center, add oil in the well.
   

2. Wash and peel the pumpkin. Grate it finely and squeeze the juice of the pumpkin. Keep the juice in a container handy for kneading the dough.
   

3. Add the grated pumpkin to the tureen and mix all the ingredients using dry hands.
   

4. Add the squeezed juice and combine the flour to form a dough. If needed add some more water, ¹⁄₄ cup at a time.
   

5. Wrap the dough in plastic wrap and keep it covered for 5 mins.
   

6. Heat the griddle (Tawa) on medium heat.

7. Pinch a portion of the dough and make a bowl (pedha), press it between your palms.
   The dough will be soft and moist, hence you will need a good amount of dry wheat flour to help it roll. Hence it should not be kept in open for long. Because it contains salt and hence it gets sticky with time.

8. Take a rolling pin and roll the ball to a 5-6 cm round disc.
   ( you may roll on the rolling board(chakla) too. Since the dough was too sticky hence I used my clean counter ,dusted with flour to roll it instead of my wooden chakla.)

9. When the griddle is sufficiently hot, place the rolled parantha on it. Let it cook on one side till you see the top surface rising at some places.

10. Flip it on the other side and cook for one minute.

11. When both sides are cooked (Second side cooked more than the first), then take a ladleful of oil and apply on the top surface of the parantha.

12. Flip it on the other side with the help of same ladle or stapula and let it cook till it get puffed up and you see dark brown spots on both sides.
    

13. Take it out in a plate and serve with your favorite curry like aalo matar, matar paneer or just butter and yogurt.
    

This is how they look from inside.

(P.S : You can make them by using canned pumpkin puree too. Also you may make them after boiling and mashing fresh pumpkin and then making dough of the mashed pumpkin. But this way is the healthiest and least time consuming than them. )

Similarly roll and cook all the paranthas and store them in the casserole. They taste best when eaten fresh.

Please feel free to ask or suggest in the comments below. Till then Happy Cooking 🙂