Pumpkin parathas {flatbreads}

Ingredients

• 2 cups peeled, cubed pumpkin (or 1 cup canned pumpkin puree, if skipping step 1)
• 2 1/2 cups whole wheat flour
• 1 cup grated jaggery
• 1/4 teaspoon saffron
• 1 teaspoon cinnamon powder
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon nutmeg powder
• 1 teaspoon sea salt
• 1/2 cup whole wheat flour for rolling parathas
• 1 tablespoon oil
• 2 tablespoons ghee

Instructions

1. 1

   If making homemade pumpkin puree: Add the peeled, cubed pumpkin to a stainless steel bowl. Pour 1 cup of water into the Instant Pot and place the trivet inside, then set the bowl on top. Pressure cook for 6 minutes, followed by a natural pressure release. Let it cool, then mash until smooth.Short on time? Canned pumpkin puree works too, just make sure it's 100% pure pumpkin, not pie filling.

2. 2

   Mix pumpkin puree, grated jaggery, saffron, cinnamon powder, cardamom powder, nutmeg powder, and salt. Make pliable dough by adding whole wheat flour. Add oil to the dough and knead it for a few more minutes. Let the dough rest at room temperature for 20 minutes.

3. 3

   Divide the dough into 8 balls. Roll each ball using some wheat flour into a 6-8 inch thin circle. Apply ghee to the rolled bread and then fold up to form layers and then fold it circular to form a disk. Parathas can also be made without layering by simply rolling the balls into 6 to 8-inch round parathas.

4. 4

   Now roll these discs (or the dough balls without layering) once again using dry flour to 6-8 inch circle. Put the rolled paratha on a hot griddle and cook on both sides over medium-high heat. Apply ghee on both sides.

5. 5

   For extra sweetness, dust some powdered sugar over the paratha and serve hot or at room temperature with a glass of chilled milk or hot chai.