This utterly delicious and crispy Pumpkin Paratha or flatbread, made with kneading fresh dough of wheat flour, gram flour(besan), spices, grated pumpkin and green chilies is amazingly packed with bold and savory flavor!
Pumpkin paratha or kaddu ka paratha is a delicious Indian flatbread that combines the goodness of pumpkin with the warmth of traditional spices.
Parathas are a popular staple in Indian cuisine, known for their versatility and ability to be stuffed with various fillings or flavored with different ingredients.
These pumpkin parathas are made with fresh grated green pumpkin along with spices like red chili powder, Raw mango powder and green chili, kneaded into a wheat and gram flour dough.
These kaddu parathas made using cast iron tawa are great breakfast meals that keep you full and energetic for the day. Other popular parathas that you may like: Ragi Paratha and Bathua Paratha
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Ingredients
- Pumpkin-is the star ingredient of this recipe. The green or orange pumpkin both work well. The difference would be in the texture and flavor. The orange pumpkin is more sweeter than the green ones. Green is less tender as well. I have used green one. One may also use bottle gourd or butternut squash.
- Wheat Flour- acts as perfect binding agent for making dough. If you wish to make gf parathas, use besan, bajra, or ragi flour.
- Besan (Gram Flour)- Adding gram flour makes these parathas amazingly crisp.
- Green Chili-I love the addition of chopped green chilies in my parathas. feel free to adjust the heat.
- Curd- Fresh curd added in the dough adds mild tangy flavor and makes a smooth creamy dough. You may add ghee or oil as well while kneading the dough.
- Lemon Juice-I add freshly squeezed lemon juice to add mild tanginess to the parathas.
- Onion- Though optional, I recommend adding chopped onions while making the dough as they add mild sweetness to the parathas and balance the spicy flavor.
- Spices-include red chili powder, raw mango powder, and garam masala. Feel free to add any Indian spice of your choice.
- Salt-Normal table salt works well.
- Ghee-I love ghee parathas. If you are looking for a vegan recipe, swap ghee with any vegetable oil like coconut/ avocado or olive. I highly recommend ghee for the best flavor.
How To Make Pumpkin Paratha
Step 1 Wash, grate and Make Dough
Wash all the veggies, Grate the pumpkin. Chop onion and chilies. In a large parat (steel dough mixer), add grated pumpkin, salt, spices, curd, besan, green chilies, onion and add water gradually to make a dough. Once dough is almost done, add ghee and knead again. This step would take 5-10 min.
The better you knead, the smoother it will be to roll the dough for making flatbread.
Let it sit for 10 min.
Step 2 Make Parathas
On a rolling pin, roll the dough to make a flatbread. While you roll, heat the iron tawa on high flame. Make sure the tawa is hot when you place the paratha. Before placing the paratha, slow the flame.
Now we will cook on slow flame for crisper browned paratha. Apply ghee and flip to cook from both sides.
Step 3 Serve It
Serve hot and crispy pumpkin paratha with curd, pickle or any vegetable of your choice.
Expert Tips
- When we make dough with curd, the parathas turn out really well. Make sure to adjust water ratio if the curd is already watery.
- 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 or curd or both while kneading it. That's my secret to crispy parathas.
- If you are using a gluten free flour, the parathas won't bind easily. So, use very less water and apply oil/ ghee on hands and make flatbread with the tip of fingers over a parchment paper as it might break easily.
- Use of Iron Tawa is highly recommended. Make sure to place paratha on a hot tawa and cook on slow flame.
More Pumpkin Recipes:
- Pumpkin Rice Recipe With Coconut Milk
- 20-Minute Easy Mushroom Stir Fry With Peas
- Sugar Free Pumpkin Muffins Recipe
- Iced Pumpkin Spice Latte {Homemade}
- Pumpkin Pancakes Without Eggs {Easy}
- Pumpkin Aloo Patty Burger
Stories Behind Recipes
Pumpkin Paratha. What's the first thing that comes to your mind?
Strange??
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.
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Pumpkin Paratha | Kaddu Ka Paratha | Indian Pumpkin Flatbread Recipe
Equipment
- 1 Iron Tawa
- 1 Chopping board
- 1 grater
- 1 parat steel plate for mixing dough
Ingredients
- 1 cup grated raw pumpkin
- 1 medium onion chopped
- 1 small green chilly thin chopped
- ¾ cup besan (Chickpea flour)
- 3/2 cup Wheat flour
- 2 tablespoon Curd
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Red chilli powder (Lal Mirch) Can reduce or increase
- 1 cup water as required
- 1 teaspoon Desi ghee for kneading in dough
- 3-4 tablespoon oil/ghee for making parathas
- salt as per taste
Instructions
- 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!!
Notes
- When we make dough with curd, the parathas turn out really well. Make sure to adjust water ratio if the curd is already watery.
- 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 or curd or both while kneading it. That's my secret to crispy parathas.
- If you are using a gluten free flour, the parathas won't bind easily. So, use very less water and apply oil/ ghee on hands and make flatbread with the tip of fingers over a parchment paper as it might break easily.
- Use of Iron Tawa is highly recommended. Make sure to place paratha on a hot tawa and cook on slow flame.
| Nutrition Facts | |
|---|---|
| Serving size: 2 | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 226 |
| % Daily Value* | |
| Total Fat 6.6g | 8% |
| Saturated Fat 1.3g | 7% |
| Cholesterol 2mg | 1% |
| Sodium 11mg | 0% |
| Total Carbohydrate 35.6g | 13% |
| Dietary Fiber 3.7g | 13% |
| Total Sugars 3.5g | |
| Protein 6.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 25mg | 2% |
| Iron 3mg | 15% |
| Potassium 245mg | 5% |
| *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. | |
Nidhi Jain says
Wonderful recipe and way to include pumpkin easily in diet! thanks
Deepti says
Thanks so much Nidhi! Keep visiting for interesting recipes!