- Pumpkin – 1 cup, cubed and steamed
- Whole wheat flour / Atta – 1 cup
- Chickpea flour / Besan – 1/2 cup
- Green Chillies – 1-2 finely chopped
- Garlic – 2-3 finely chopped
- Ginger – 1 table spoon, finely grated
- Sesame Seeds – 1 table spoon
- Carom seeds / Ajwain- 1 table spoon
- Cumin seeds / Jeera – 1/2 table spoon
- Turmeric – 1/2 tea spoon
- Salt – to taste
- Sugar – 1/2 tea spoon
- Oil / Ghee – as or if needed
- Cilantro – 4-5 springs, finely chopped / optional / I have not used as I did not have any
- Cut pumpkin into big pieces, wash it nicely and also remove the center part that might contain seeds.
- Steam these big pieces for 5-8 minutes, until the pumpkin becomes tender.
- Meanwhile, cut green chilis and garlic into fine pieces. Grate some ginger.
- Once steamed, let it cool and smash it.
- Add finely chopped chilis, garlic, ginger, salt, sugar, turmeric and all the seeds. You can also cilantro but it’s optional. Add whole wheat flour and besan and prepare dough. Pumpkin should have enough water so add water only if needed.
- If the dough feels very sticky, add more wheat flour but also adjust the amount of salt.
- Use some oil, to knead the dough.
- Now make small balls and roll it into small parathas, use wheat flour for dusting.
- Roast them lightly on a tawa. Some people your ghee / oil at this time. I wanted to make it healthy so I did not add oil at this time. But while service it have kept it on side to be added as per your wish.
- You can serve it with a tradition accompaniment of Peanut Chutney and Dahi / Yogurt. I will post the peanut chutney recipe soon as mine is about to get over. I am serving it with tomato ketchup because my husband loves tomato ketchup 😉
- Serve hot!