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.
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.