Tonight's dinner was these #pumpkinpuree #parathas 😋In it are some coriander leaves and fennel seeds. To bring the dough together, I also added some buttermilk 🤤and then roasted it in ghee. 🤤🤤 and then we went to pick some food for Ragee 😊Turned out to be double dinner today 😬 munching on mini shawarma now... save me from the food monster somebody...
The above Instagram version was inspired and adapted from the recipe of Prerna Singh of Indian Simmer. The only difference from the original is that I added buttermilk to the dough. While that version was good, it lacked in spice quotient that would set me free from making a bowl of curry.
Pumpkin Paratha with Choice of Spice-mix
- 1 and ½ cups wheat flour
- ¾ cup pumpkin puree*
- ½ cup loosely packed chopped coriander leaves or parsley
- Salt to taste
- *If you don't have enough puree, you can add water to bring the dough together and knead.
- Ghee to spread
- Any choice of the spice mix. I have listed the ones I figured pair well with pumpkin.
- Cajun spice mix
- Thai 7 spice mix
- Ginger powder
- Garam masala
- Chilli powder
- Cumin powder
- Extra flour for dusting and rolling
- Add the dough ingredients to a bowl and make a soft non-sticky dough.
- Coat the dough with flour and let it rest covered for 15 to 20 minutes.
- Divide the dough into equal-sized balls and coat each with flour before keeping them covered.
- Start rolling a dough ball, spread some ghee all over the surface, and sprinkle liberally your choice of the spice mix. One kind for each.
- Bring the edges to the centre like shown in the picture and keep them aside. Repeat for all the dough balls.
- Heat Tawa when ready to make parathas.
- Take a prepared dough ball and roll it thin and place it on hot tawa.
- Cook both sides flipping often and pressing the sides with the spatula.
- Transfer to roti basket or kitchen towel or serve immediately with some laban, yoghurt or Shakshouka or any curry.
- You can fold it in any way you like. This way, I get to keep the parathas in round shape.
- You can use a different spice mix for each dough ball when trying the first time and find your favourite.
- You can also try and add enough spice mix in the flour before kneading and roll and cook both sides with ghee
- You can start on tawa and end by roasting on the direct flame - this one I have tried and is my favourite way when I plan to make roti rolls or tacos for a quick dinner