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Pumpkin Paratha by Sangeeta on Oct 9, 2011

As pumpkin mania is going on....on CIY ,now a day"s i made this parantha for Sunday brunch.....served it with Rassewala Aloo.Actually Pumpkin is low in fat and calories and rich in disease-fighting nutrients such as,Alpha-caroten,Beta-caroten,Fiber,Vitamins C and E,Potassium,Magnesium,Pantothenic acid.

  • Cook time:
  • Prep time:
  • Yields: serves 3-4 person
Ingredients
  • 1 cup wheat flour
  • 1 cup amarnath flour (rajgeera atta)
  • 1/2 cup gram flour
  • 1 cup pumpkin puree or as required
  • 1/2 cup cottage cheese (ricotta)
  • 1/4 cup fresh coriander (chopped)
  • 1 tablespoon sambhar masala
  • 1 teaspoon cumin powder (roasted)
  • 1/2 teaspoon fenugreek seeds powder (roasted)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon turmeric powder
  • salt as per taste
  • oil as needed
  • wheat flour for dusting
Method
1.

In a large bowl,mix all ingredients except pumpkin puree,make chapatti dough ,by using pumpkin puree.

2.

Rest the dough for 10 minutes and make lemon size balls.

3.

Roll parantha"s,by using dry flour.On a hot tava roast the parantha,from both the sides,by using little bit of oil.

4.

Serve hot with any gravy ,vegetables or condiments or just with plain yogurt.

5.

Note:If you are suffering from any gluten allergy please avoid wheat flour ,instead use rice flour or maize flour.

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