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
  • 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

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


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


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


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


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

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