Stuffed Pumpkin Paratha

Name: Stuffed Pumpkin Paratha
Total time: 2700 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 350 gms pumpkin; 2 tsp oil; 1 onion; 6-7 garlic cloves; 1/2 tsp ginger-chilli paste; 1/2 tsp salt; 1/2 tsp jira; 1/2 tsp kalonji; 1/4 tsp ajwain; 1/4 tsp haldi; 1/4 tsp chilli powder; 1/4 tsp pepper powder; 1/2 tsp chat masala; 1/2 tsp garam masala; 1/2 tsp dhaniyajira powder; 2 tbsp coriander; 3-4 tsp dariya powder (or sattu); 2 1/2 cups wheat flour; 1/2 tsp salt; 1/4 tsp hing; 2 tsp oil; 1 1/8 cup water; 4 tbsp ghee

Bina Anjaria @bina_anjaria_123

#CA2025
#Cook snap for Archana Agarwal

Bina Anjaria @bina_anjaria_123

#CA2025
#Cook snap for Archana Agarwal

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Ingredients

45 minutes

2-3 servings

For Stuffing:
350 gmspumpkin
2 tspoil
1onion
6-7garlic cloves
1/2 tspginger-chilli paste
1/2 tspsalt
1/2 tspjira
1/2 tspkalonji
1/4 tspajwain
1/4 tsphaldi
1/4 tspchilli powder
1/4 tsppepper powder
1/2 tspchat masala
1/2 tspgaram masala
1/2 tspdhaniyajira powder
2 tbspcoriander
3-4 tspdariya powder (or sattu)
For Dough:
2 1/2 cupswheat flour
1/2 tspsalt
1/4 tsphing
2 tspoil
1 1/8 cupwater
4 tbspghee

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Steps

45 minutes

1

For Dough:;In wheat flour add the oil, salt and hing and mix. Adding water knead a soft roti-type dough. Rest dough for 20 minutes. Ready all the ingredients.
2

Wash, peel and grate the pumpkin using a big grater. Chop the onion. Grate the garlic. Ready all the dry masalas. Make ginger-chilli paste and dariya powder.
3

For Stuffing.: Squeeze out excess water from the grated pumpkin. (Use this nutritious pumpkin water in any dal,soup or sabzi). In 2 tsp oil, add jira, ginger-chilli paste and grated garlic. Saute for 30 seconds. Add in onions and saute for 2 minutes. Add in the kalonji and ajwain. Mix.
4

Add in the salt and dry masalas. Mix. Now add in the grated dewatered pumpkin. Mix and cook for 3-4 minutes.
5

Now add in the dariya powder as required to get a binding. Mix and switch off gas. Cool the mixture in a bowl. Add in coriander and mix. Make balls of the stuffing.
6

Take a portion of dough. Using dry wheat flour roll out a small roti(keeping thicker in centre). Place stuffing ball and seal well. Remove extra and seal well.
7

Now, by tapping increase the size of paratha. This way,the stuffing will spread inside uniformly.Using dry wheat flour, roll gently and enlarge the size of the paratha. Heat a tawa. Keeping gas flame slow,place the Stuffed Pumpkin Paratha on the tawa.
8

Roast lightly on the first side. Turn and keeping gas flame medium, roast the second side completely. Turn again and roast well and crispy using ghee. Press snd roast both sides until crispy.
9

Similarly, cook all the parathas. With this measure we can make 6 parathas with this quantity.
10

Serve hot with aachari curd and green chutney.