There’s something truly comforting about warm, flaky parathas, and when you add the goodness of pumpkin to the dough, it only gets better. Pumpkin paratha is a great way to incorporate seasonal veggies into your meals.
Make Pumpkin Paratha with some bold spices that complement the pumpkin flavour. These soft parathas are perfect for breakfast, lunch, or dinner. They pair beautifully with yoghurt, achaar (pickles), or potato curry.
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📝What is Pumpkin Paratha?
It is a simple variation of the classic plain Indian flatbread. The recipe uses pumpkin puree with whole wheat flour (atta) to form a soft dough. This blend adds a natural sweetness and a moist texture, making the paratha extra tender. The process involves rolling the dough with a hint of ghee, creating delicate layers that become golden and crisp when cooked in a hot pan.
❤️Here’s Why You’ll Love It:
- Feels Healthy: Incorporates pumpkin, rich in vitamins A and C, into a traditional flatbread.
- Versatile: Enjoy it with yoghurt, any curry, or pickles, or use it as a sandwich wrap.
- Make-Ahead Friendly: The dough can be prepped and stored for later use.
- One more way to use up the pumpkin!
🥘Ingredients
The beauty of this recipe lies in its flexibility. If you're out of certain items or prefer alternatives, there are plenty of substitutes to explore. Below is a breakdown of each ingredient and possible swaps to suit your pantry or dietary preferences.
- Pumpkin – You can also use other winter squashes like butternut or kabocha.
- Whole wheat flour (atta) – Multigrain flour works if you prefer.
- Ghee – Feel free to swap with vegetable oil for a vegan version.
- add-ins: Fresh herbs like cilantro or dill. Ground spices (pumpkin spice, allspice, chaat masala).
See the recipe card for quantities.
🔪Instructions
First off, you need pumpkin puree. I chose to make mine with the steaming method. The Good Housekeeping has a wonderful article on different ways of making pumpkin puree at home if steaming is not your thing. Then the dough is made with wheat flour and enough puree to bring the flour together. Follow these step-by-step instructions, and you'll have warm, flaky parathas ready to enjoy!
Prepare the dough
Mash the steamed pumpkin to a smooth puree. Combine it with whole wheat flour and salt. Knead to a smooth dough. Let it rest for 10 minutes and divide it into 8-10 equal balls.
Shape & Roll
Roll each dough ball into a circle. Spread ghee and a sprinkle of flour and a choice of spice mix over the surface. Roll the dough into a log, then coil it into a wheel shape. Rest for 10-20 minutes.
Cook
Heat a tawa on medium-high. Roll the coiled dough into a thick circle for cooking. Place the paratha on it, and flip once bubbles appear. Press the edges with a spatula, adding ghee on both sides. Cook until golden-brown spots form. Serve hot.
Please scroll below for the Recipe Card for detailed recipe instructions and notes.
💡Recipe Tips
- For the best layers, don’t skip the step of spreading ghee and sprinkling flour before shaping the dough into a coil. This technique ensures your parathas turn out flaky and soft.
- You can use a different spice mix for each dough ball when trying the first time and find your favourite.
Steaming Vs Roasting
Steaming is generally the healthier option for pumpkins since it preserves more nutrients that can be lost at higher temperatures in the oven. Steaming also uses no added oil, keeping the calorie count lower.
However, oven-roasting at a moderate temperature can enhance the flavour due to caramelization, adding depth to the taste without significantly compromising nutrients. For a nutrient-dense and lower-calorie option, steaming is ideal. If flavour richness is a priority and you're okay with a slight calorie increase, go for oven-roasting with minimal oil.
💡Serving Ideas
Here are some delicious ways to serve pumpkin parathas:
- Classic Pairing: Serve hot with a side of salted yoghurt or raita and your favourite Indian pickles for a traditional touch.
- With Curries: Pair with potato curry, chana masala, or paneer butter masala for a hearty, comforting meal. I have linked some of my recipes under Pairing too.
- Breakfast Option: Enjoy with a dollop of butter and serve alongside scrambled eggs.
- As a Wrap: Use the paratha as a base for wraps—fill with salad veggies, and tikka kebabs for a quick, on-the-go meal.
- Sweet version: For a unique flavour, spread a little honey or maple syrup with a sprinkle of cinnamon, roll and enjoy!
These versatile parathas work wonderfully for breakfast, lunch, or dinner!
☝️FAQ
Yes! If short on time, canned pumpkin works just as well. Ensure it’s unsweetened.
Steaming the pumpkin keeps it moisture-rich which may require more flour to make the perfect dough. Add more flour, a tablespoon at a time, until the dough becomes manageable.
Absolutely! Store the dough in the refrigerator for 8 to 24 hours. You can start the shaping right out of the fridge.
Yes! Simply peel, seed, and chop the pumpkin into pieces, then toss them with a bit of oil. Roast at 400°F (200°C) for about 20-25 minutes or until tender. Once cooled, mash into a puree, and it’s ready to use in the paratha dough. Roasting adds a slightly deeper, caramelized flavour to the pumpkin, which can give the parathas an extra layer of richness.
❄️Storage
Store the cooked pumpkin parathas in an airtight container for up to 2 days. If you don't plan to eat within 2 days, then I suggest you refrigerate them. Reheat on a pan or microwave before eating.
🥣Equipment
- Steamer basket or Instant Pot
- Mixing bowl
- Rolling pin
- Cast iron tawa or non-stick pan
- Turner
🍲More Related Recipes
Looking for other recipes like this? Try these:
🥗Pairing
These are my favourite dishes to serve with pumpkin paratha:
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📖 Recipe Card
Pumpkin Paratha Recipe | Warm and Flaky Indian Flatbread
Ingredients
- 600 grams pumpkin, see notes
- 3 cups whole wheat flour, (atta)
- 3 teaspoon salt, or to taste
- Fresh coriander leaves, optional and see notes
- all-purpose flour, for dusting and rolling
- ghee, or oil for shaping and cooking
Instructions
Prepare Pumpkin Puree
- Take a 600gm piece of a pumpkin. Peel the skin, remove the seeds and strings, chop into 3 to 4 large pieces and rinse under running water in a colander.
- Steam the pumpkin pieces using a steamer basket in a cooker or an Instant pot for 8 to 10 minutes or until fork tender.
- Remove and mash the pumpkin into a puree using back of a fork. Let it cool a bit before you add the flour. You will have at least 1 cup of puree.
Prepare the dough
- While the puree is still warm, mix in the wheat flour, salt, and optionally some chopped fresh cilantro. Knead the ingredients into a soft, non-sticky dough. Avoid over-handling or rushing the process, as this can make the dough sticky. Take your time and work gently—being mindful will help you understand the dough's texture and adjust as needed for the perfect consistency.
- If the dough is too wet, add more flour; if it's too dry, drizzle in a bit of water. Once the texture feels right, grease your hands with oil and knead the dough a few more times. Place it in a lightly oiled or floured bowl, cover it, and let it rest for 10 minutes.
- Divide the dough into 8 to 10 equal-sized balls, coating each one lightly with flour before keeping them covered.
Shape the Parathas
- Flour your work surface and rolling pin. Roll each dough ball as thin as possible, then spread 1-2 teaspoons of ghee over the surface. Sprinkle a bit of flour and, optionally, a spice mix. (see notes)
- Start rolling the dough from one end to form a log. Using both palms, gently roll the log from the center (thickest part), making it into a long, rope-like shape.
- Once it's long enough, begin coiling the rope into a circular wheel, starting from one end. Tuck the loose end underneath to secure the shape. Repeat this process with the remaining dough balls. Let them rest for 10 to 20 minutes before you work on it again.
Cook the Parathas
- When you are ready to make pumpkin parathas, heat a thick-bottomed pan, such as a cast iron tawa, over low to medium heat.
- Take a shaped dough ball, dust it with flour, and roll it out thicker than a regular roti. Place it on the hot tawa, increasing the heat to medium-high.
- Turn the paratha once the top is no longer raw looking and you start seeing little bubbles. Cook on both sides, flipping frequently and pressing the edges with a spatula.
- Spread ghee on both sides while cooking. Once the paratha puffs up and develops brown spots, remove it and place it on a wire rack.
- Serve immediately with salted yogurt, achaar (pickle), or potato curry.
Notes
- Pumpkin: You can use any winter squash kind with a thick shell and yellow or orange flesh.
- If you don't have enough puree, you can add water to bring the dough together and knead.
- Spice mix options: Ground spices and spice blends like - Cajun spice mix, Thai 7 spice, Pumpkin spice mix, Allspice, Ginger, Cardamom, Red chilli powder and Chaat masala.
- Herbs options: (fresh or dried) Cilantro, Thyme, Rosemary or Sage,
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