Pumpkin Paratha Recipe | Warm and Flaky Indian Flatbread

Ingredients

• 600 grams pumpkin (see notes)
• 3 cups whole wheat flour ((atta))
• 3 tsp salt (or to taste)
• Fresh coriander leaves (optional and see notes)
• all-purpose flour (for dusting and rolling)
• ghee (or oil for shaping and cooking)

Instructions

1. 1

   --- Prepare Pumpkin Puree ---

2. 2

   Prep pumpkin: Take a 600gm piece of a pumpkin. Peel the skin, remove the seeds and strings, chop into 3 to 4 large pieces and rinse under running water in a colander.

3. 3

   steam pumpkin: Steam the pumpkin pieces using a steamer basket in a cooker or an Instant pot for 8 to 10 minutes or until fork tender.

4. 4

   Mash pumpkin: Remove and mash the pumpkin into a puree using back of a fork. Let it cool a bit before you add the flour. You will have at least 1 cup of puree.

5. 5

   --- Prepare the dough ---

6. 6

   Mix: While the puree is still warm, mix in the wheat flour, salt, and optionally some chopped fresh cilantro. Knead the ingredients into a soft, non-sticky dough. Avoid over-handling or rushing the process, as this can make the dough sticky. Take your time and work gently—being mindful will help you understand the dough's texture and adjust as needed for the perfect consistency.

7. 7

   Rest: If the dough is too wet, add more flour; if it's too dry, drizzle in a bit of water. Once the texture feels right, grease your hands with oil and knead the dough a few more times. Place it in a lightly oiled or floured bowl, cover it, and let it rest for 10 minutes.

8. 8

   Divide the dough into 8 to 10 equal-sized balls, coating each one lightly with flour before keeping them covered.

9. 9

   --- Shape the Parathas ---

10. 10

    Roll: Flour your work surface and rolling pin. Roll each dough ball as thin as possible, then spread 1-2 teaspoons of ghee over the surface. Sprinkle a bit of flour and, optionally, a spice mix. (see notes)

11. 11

    Shape: Start rolling the dough from one end to form a log. Using both palms, gently roll the log from the center (thickest part), making it into a long, rope-like shape.

12. 12

    Shape: Once it's long enough, begin coiling the rope into a circular wheel, starting from one end. Tuck the loose end underneath to secure the shape. Repeat this process with the remaining dough balls. Let them rest for 10 to 20 minutes before you work on it again.

13. 13

    --- Cook the Parathas ---

14. 14

    Heat: When you are ready to make pumpkin parathas, heat a thick-bottomed pan, such as a cast iron tawa, over low to medium heat.

15. 15

    Cook: Take a shaped dough ball, dust it with flour, and roll it out thicker than a regular roti. Place it on the hot tawa, increasing the heat to medium-high.

16. 16

    Cook: Turn the paratha once the top is no longer raw looking and you start seeing little bubbles. Cook on both sides, flipping frequently and pressing the edges with a spatula.

17. 17

    Cook: Spread ghee on both sides while cooking. Once the paratha puffs up and develops brown spots, remove it and place it on a wire rack.

18. 18

    Serve immediately with salted yogurt, achaar (pickle), or potato curry.