Pumpkin and Spring Onion Paratha

Pumpkin in a paratha? Really? I understand your bewilderment. I was equally apprehensive, when the idea came into my head! 

But, then I just had to try it! Oh, I can be quite persuasive. Even with myself!! :D

So, there I was pressure cooking the yellow pumpkin to make my parathas and it was then that I got the idea of adding in some spring onions as well, to give it a splash of green colour. The combination worked well.

The parathas have a lovely yellow tinge but you get no hint of what is in there! Yes, you do not get a strong pumpkin flavour (if that is a problem for you), you are just left with pretty looking, soft parathas. I guess the puree gives these parathas an extra soft texture, making it a wee bit sticky to knead as well. 

But when you can disguise pumpkin into something appetizing like this, it definitely feels worth it! :) 

Makes: 8 parathas
Prep Time: 30 mins
Cooking Time: 30 mins

Ingredients

Wheat Flour - 1 cup

Pumpkin Puree - 1 cup

Spring Onion - 2, sliced very finely

Water - as needed

Salt - as needed

Cumin seeds - 1 tsp

Sesame seeds - 1 tsp

Oil - 2-3 tsp

Ghee - as needed

Method:

To make Pumpkin Puree: 

Check this post How to make pumpkin puree in a pressure cooker?

To make the Parathas:

• In a pan, dry roast cumin seeds and sesame seeds until they turn light brown. Take off the stove and keep aside.
• In the same pan, saute the minced spring onions (whites first and then greens).
• In a large mixing bowl, add in flour, salt and the roasted cumin and sesame seeds.
• Toss in the pumpkin puree and sauteed spring onions. Mix all the ingredients together. Add little water if needed to knead into a firm dough.
• Allow to rest for 10-15 minutes. You can store this dough in an air tight container in the fridge for later use.
• Make lemon sized balls of the dough. Dust the work floor with some flour and using a rolling pin, roll out one ball into a flat round, like a chapathi. Do this for all the dough balls.

• Heat a griddle and roast the paratha on it. Flip the side and roast evenly on both sides. Use a dash of ghee to keep them soft.

• Serve with a mildly spiced raita of your choice! :) I served it with some tomato pickle. yummy in the tummy! :)

Sending it to Only Parathas and Flat Breads event hosted by Big Sweet Tooth