Pumpkin Paratha & Roti

Make the Dough

1. In a large bowl, combine atta (whole wheat flour), pumpkin puree, green chili, ginger, cilantro leaves, salt, turmeric powder, red chili powder, cumin powder, and carom seeds.
2. Knead to make a soft and smooth dough. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead 2-3 times. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
3. Using a stand mixer or food processor to make dough: Alternatively, you can make the dough using a stand mixer. Use a dough hook attachment, and start the mixer at the lowest speed. In a couple of minutes, the dough will start coming together. The dough should be soft and pliable. Add a few teaspoons of water as needed to make a soft dough.
4. Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 minutes and up to 30 minutes.
5. Keep the rolling board and rolling pin ready. Keep a bowl of dry flour and a bowl of ghee to apply to the roti once it is ready. You want to roll and cook the roti at the same time so the rolled dough does not become dry.

Making Pumpkin Roti

1. Make small balls from the dough by rotating between your palms. Make the ball a bit flat. Dip a ball in dry flour, place it on the marble or wooden base (chalka) and roll with the rolling pin.
2. Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin. You can also turn the roti with your hands at 90 degrees multiple times while rolling so that it forms a circle. Apply dry dough about halfway through on both sides and roll again.
3. Preheat a Tawa (griddle) on medium-high flame. Pick the roti and flip between both palms to remove any extra dry flour. Transfer roti on the tawa.
4. Turn when the color starts changing and small air pockets form in about 5-10 seconds. For the other side, now we want to cook until there are some brown spots on the roti. 
5. Now, you can cook directly on the flame. Use tongs (chimta) to turn from side to side until the roti puffs. Take the roti, place it on a paper towel (or a thin cloth) on a plate, and apply ghee. 

Making Pumpkin Paratha

1. Make balls from the dough by rotating between your palms. The balls will be the size of a golf ball, slightly larger in size than roti. Make the ball a bit flat. Dip a ball in dry flour, place it on the marble or wooden base (chakla), and roll with the rolling pin.
2. (Optional step) Roll into a circle of about 4 inches in diameter. Spread some ghee on the dough. Make a cut up to the center of the circle, using your fingers. Then start rolling on one side. Take the roll into your hand and flatten it.
3. Dip again in dry flour and start rolling using the rolling pin. Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin. You can also turn the paratha with your hands at 90 degrees multiple times while rolling so that it forms a circle. Apply more flour if required while rolling.
4. Heat the tawa (skillet or griddle). Place the rolled paratha on the hot tawa. Cook until you start seeing small air pockets and the color of the dough starts to change.
5. With a flat spatula, flip the paratha and top with ghee just enough to make the surface greasy (about ½ teaspoon). With the back of a spoon, spread the ghee or vegetable oil evenly over the paratha. Now, we want to cook until there are some brown spots on the paratha.
6. Flip the paratha and top with ghee/oil on the other side. Spread it evenly over the surface. Cook until there are brown spots while pressing gently with the spatula.
7. Spread ghee/ oil on the second side and press the edges of the paratha till it is evenly brown and well cooked.
8. When both sides have golden brown spots, transfer the paratha to a plate lined with a paper towel.
9. Repeat these steps till all the parathas are cooked. You can keep parathas in an insulated container or in a roti basket wrapped in a towel. This will ensure they stay warm by the time you are ready to eat. Serve hot with white butter, pickle, raita or a cup of hot chai.