Pumpkin parathas {flatbreads}
User Reviews
5
Pumpkin parathas {flatbreads}
Description
This recipe mixes pumpkin puree with grated jaggery, aromatic spices such as cinnamon, cardamom, nutmeg, and saffron, and sea salt, then incorporates whole wheat flour and oil to form a pliable dough. After resting in the refrigerator for twenty minutes, the dough is divided and rolled out thinly.
The parathas are either layered by folding with ghee or rolled directly, then cooked on a hot griddle with ghee applied to both sides until golden brown. This results in a soft flatbread with spiced, sweet flavors from jaggery and pumpkin complemented by warming spices. The texture is supple but sturdy enough to handle eating plain or alongside chai or milk.
These pumpkin parathas offer an interesting twist on traditional Indian flatbreads, making use of seasonal pumpkin and spice. They can be served as a breakfast or snack, providing subtle sweetness and warmth. Dusting with powdered sugar before serving adds a slight finishing sweetness that pairs well with hot beverages.
Ingredients
- 1 cup pumpkin canned or homemade, puree
- 2½ cups whole wheat flour
- 1 cup jaggery grated
- ¼ teaspoon saffron
- 1 teaspoon cinnamon powder
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon salt sea salt
- ½ cup whole wheat flour for rolling parathas
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoons ghee
Instructions
- Mix pumpkin puree, grated jaggery, saffron, cinnamon powder, cardamom powder, nutmeg powder and salt. Make s pliable dough by adding whole wheat flour. Add oil to the dough and knead it for few more minutes. Let the dough rest in the refrigerator for 20 mins.
- Divide the dough into 8 balls. Roll each ball using some wheat flour into a 6-8 inch thin circle. Apply ghee to the rolled bread and then fold up to form layers and then fold it circular to form a disk. Parathas can also be made without layering by simply rolling the balls into 6-8 inch round parathas.
- Now roll these discs (or the dough balls without layering) once again using dry flour to 6-8 inches diameter circle. Put the rolled paratha on a hot griddle and cook on both sides on high medium heat. Apply ghee on both sides.
- Dust some powdered sugar over the paratha and serve hot or at room temperature with a glass of chilled milk or hot chai.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Sodium | 293mg | 12% |
| Potassium | 208mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
| Vitamin A | 4765IU | 95% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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