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Pumpkin Paratha | Kaddu Ka Paratha | Indian Pumpkin Flatbread Recipe
5 from 3 votes

Pumpkin Paratha | Kaddu Ka Paratha | Indian Pumpkin Flatbread Recipe

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! Team these Pumpkin flatbread with curd, pickle or any curry of your choice!

Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 10 piece
Calories: 226 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 cup pumpkin grated, raw
  • 1 medium onion chopped
  • 1 small green chili thin chopped
  • ¾ cup chickpea flour aka besan
  • 3/2 cup wheat flour
  • 2 tablespoon curd
  • 1 teaspoon carom seeds ajwain
  • 1 teaspoon red chili powder Can reduce or increase, aka Lal Mirch
  • 1 cup water as required
  • 1 teaspoon ghee for kneading in dough, desi variety
  • 3-4 tablespoon oil for making parathas
  • 3-4 tablespoon ghee for making parathas
  • salt as per taste

Instructions

    Cup of Yum
  1. Take all ingredients in bowls. Wash pumpkin under running water and chop in large chunks.
  2. Grate pumpkin and dont drain water it leaves.
  3. 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.
  4. 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.
  5. Once almost kneaded, add desi ghee to it and knead again for one min. Keep it covered for 10-15min.
  6. Take out a large portion of dough and roll it to make paratha. Dust your rolling board with wheat flour.
  7. Roll it in a thin or thick paratha as you like it.
  8. 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.
  9. 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.
  10. 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.