Making Paratha Dough
Rinse, peel and grate the pumpkin.
Take 1 cup of whole wheat flour in a big plate (parat) or vessel.

Add chopped green chilis, chopped coriander leaves, cumin seeds, carom seeds, grated ginger, garam masala powder, roasted cumin powder, grated pumpkin and salt in the flour.

Mix everything very well. Start gathering all the mixture.

Knead the dough. Don't add any water while kneading. the juices from the pumpkin is enough to knead the dough.

If the dough becomes sticky, then add some more flour and knead again. If the dough is dry then add little water and knead again.

Now add 1 tablespoon of oil. Knead again into a soft dough.

cover the dough and allow it to rest for 10 to 15 mins.

Making Kaddu Ka Paratha

After 10 to 15 minutes Make lemon sized balls from the dough. Cover and keep aside. 

Add some whole wheat flour in a plate or bowl. Take one ball and roll over the wheat flour.

Take the dough ball on the rolling board and begin to roll it with a rolling pin (belan). While rolling, dust some more flour if required. 

Roll to a small or medium sized paratha with the rolling pin (belan). 

Cooking Kaddu Paratha

Place the rolled paratha on a hot tawa or griddle.

When one side is partly cooked (about ¼th) then flip it. Spread some oil or ghee on the partly cooked side.

Also, press the sides of the paratha so that the edges are cooked well. now with the help of tongs or spatula flip the paratha again. 

Spread some oil or ghee on the side which is facing you. flip again a couple of times till the paratha are roasted well. 

Make all pumpkin paratha this way.

Roast till the paratha is cooked well and you see some golden or brown spots on the paratha. You can stack the parathas in a roti basket or casserole.

Serve the kaddu ka paratha warm with peanut chutneys or curd.