Pumpkin paratha or kaddu ka paratha is a delightful and nutritious 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. Pumpkin paratha offers a unique twist to this beloved dish, incorporating the earthy sweetness of pumpkin and a medley of aromatic spices. Rich in essential vitamins, minerals, and fiber, 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
Why Would You Love This Recipe?
Tried and tested recipe The perfect and healthy breakfast Scalable and customizable recipe Uses Fresh and super easy ingredients Min Prep time and prep can be done ahead of time. Budget Friendly recipe. Quick Vegetarian Breakfast! Kids Friendly The Best Pumpkin Paratha Ever!
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.
Variations
Pumpkin Roti- Make Pumpkin Roti/ Chapati on flat iron tawa without applying ghee to have low carb meal. Pumpkin Poori-The same dough can be used to make deep fried round pumpkin poori. Gluten Free Pumpkin Paratha/ Chapati- Use gf flour and skip wheat flour to make gf pumpkin paratha or chapati. Stuffed Pumpkin Paratha- The same recipe can be used to make a stuffed pumpkin paratha. You need not put grated pumpkin in the dough for that. Instead grated pumpkin with salt and spices can be stuffed in a wheat paratha.
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 Super food that is now being popular for knowing to boost immunity levels.
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.
Storage Suggestions
The dough can be made in advance. If you have left over dough, store it in a dry container with a lid in the refrigerator for about 2 days. I don’t recommend freezing the dough. Whenever you wish to make parathas, let the dough sit on the kitchen counter for about 10 min.
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.
Detailed Recipe With Steps
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. More Recipes of Pumpkin:
Pumpkin Rice Recipe With Coconut Milk (Wok + Instant Pot) 20-Minute Easy Mushroom Stir Fry With Peas Sugar Free Pumpkin Muffins Recipe Iced Pumpkin Spice Latte {Homemade, Healthy} Pumpkin Pancakes Without Eggs {Easy and Healthy} Pumpkin Patty Burger {Vegan, Healthy}
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
