Pumpkin paratha or Kaddu ka Paratha is the most nutritious recipe for making flatbread (paratha) using grated pumpkin and spices kneaded in wheat flour and chickpea (Besan) flour dough. This is a variation to stuffed paratha and one may choose to make either of two.
Though I love commonly made kaddu subji but it is not liked by all in the family. This quick and healthy recipe of desi ghee pumpkin parathas is made using raw pumpkin and brings amazing flavor to the crispy parathas.
These kaddu parathas made using cast iron tawa are great breakfast meals that keep you full and energetic for the day.
Nutrition in Pumpkin
Most of us know a lot about the nutritive value of Pumpkin. This green or orange skin-colored is a bundle pack of Vitamin A, C, and fiber with low calories. Healthy for the heart as it’s free of sodium and cholesterol. The diet planners look for great recipes on the pumpkin to offer to people on weight loss.
It is a Superfood that is now being popular for knowing to boost immunity levels.
Different Recipes of Pumpkin
Pumpkin is a king of fruits and one can make several recipes using pumpkin:
- Pumpkin Cutlet
- Refined Sugar free Pumpkin Muffins
- Healthy Pumpkin Pancakes
- Low-Calorie Pumpkin Smoothie
What goes well with Pumpkin Parathas?
Being an Indian, my first preference with parathas is Achar, especially Nimbu ka Achar. The other options are curd, any dry vegetable like Karele, Bhindi, etc.
Can this recipe be made vegan?
Yes. Replace desi ghee by any other vegan oil: coconut or almond.
Can this recipe be made gluten-free?
Yes. I have used wheat flour along with Chickpea flour. To make it gluten-free paratha you may skip wheat flour and add Besan or any other gluten-free flour.
What other vegetables can be added in this paratha?
You may add carrot, beetroot, onion, bottle gourd with or without pumpkin. Green chillies make the best parathas.
Stories Behind Recipes
Pumpkin Paratha. What’s the first thing that comes to your mind?
Yes..Thats what my husband thought. He kept watching me in the Kitchen to make sure that everybody is getting the right breakfast. His questions would just not stop..
Is it a popular recipe?
Why are you kneading in the dough, why not stuff it? I said it would be more crispy and easy as pumpkin leaves water and making a stuffed paratha might be difficult.
When we had these parathas with dahi and achar, sunshine-colored pumpkin melted and finally, I was relieved to see how it was enjoyed by everyone.
The recipe is super simple. Take pumpkin and grate it. It would leave some water but no worries as we would make a dough of it. I have taken green yellow pumpkin as thats commonly available here. You may use whichever you like.
Around 1 full cup of grated pumpkin with one portion of besan (Chickpea flour) and two portions of wheat flour. You may increase the flour if at any point dough is watery. I have also added chopped onions, green chilly, red chilly powder, salt, Ajwain (carom seeds), and curd.
Tips for making great parathas
When we make dough with curd, the parathas turn out really well. Knead a not-so-tight dough. Try to keep dough covered for at least 10 minutes. Any dough needs at least 10 min to get set and rise. Do add ghee while kneading it. Thats my secret to crispy parathas. Also if you make them in ghee too, trust me you wont stop at 2!!
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Pumpkin Paratha | How to make Pumpkin Paratha
- 1 cup grated raw pumpkin
- 1 medium onion chopped
- 1 small green chilly thin chopped
- 3/4 cup besan (Chickpea flour)
- 3/2 cup Wheat flour
- 2 tablespoon Curd
- 1 tsp Ajwain (Carom seeds)
- 1 tsp Red chilli powder (Lal Mirch) Can reduce or increase
- 1 cup water as required
- 1 tsp Desi ghee for kneading in dough
- 3-4 tablespoon oil/ghee for making parathas
- salt as per taste
- Take all ingredients in bowls. Wash pumpkin under running water and chop in large chunks.
- Grate pumpkin and dont drain water it leaves.
- Take a big bowl (Parath) for kneading dough. Add besan, wheat flour(Atta) along with grated pumpkin to it. Add spices, salt, curd, onion also along.
- Knead the dough which is not very tight or very watery. it would take around 5-10 min and some good punches . Add water little by little as required.
- Once almost kneaded, add desi ghee to it and knead again for one min. Keep it covered for 10-15min.
- Take out a large portion of dough and roll it to make paratha. Dust your rolling board with wheat flour.
- Roll it in a thin or thick paratha as you like it.
- Place it on hot iron tawa and make gas flame simmer. I have used iron tawa for more than a decade and I can easily make parathas using it.
- Flip the side when it leaves tawa and add ghee/oil for making it. The simmer gas makes crispy and amazing parathas. Some poeople hurriedly make it on full flame, they are not crispy. So you may cook as you like it.
- Serve your paratha wth dahi, achar!! Enjoy!!
|Serving size: 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 6.6g||8%|
|Saturated Fat 1.3g||7%|
|Total Carbohydrate 35.6g||13%|
|Dietary Fiber 3.7g||13%|
|Total Sugars 3.5g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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