The first time I made Pumpkin Paratha was out of no choice as that was the only vegetable left in the fridge and you know I hate making curries. It was surprisingly so tasty that I wanted to make them again with my twist. So, I went and picked a small-sized pumpkin to make a batch of Pumpkin Paratha with some bold spices that compliment the pumpkin flavour. I am not surprised, pumpkin is so forgiving that takes in most of the spices and shine out along with the flavours.
Allspice, Thai 7 Spice and Cajun are the three spice mixes I have used in my trial. While allspice has been part of my pantry for over a year now, Cajun and Thai 7 spice are new additions and I picked them without even having any plan for them. Need to look for some recipes.. but meanwhile, these are great options to spruce up the pumpkin parathas.😜
You must have guessed why I went for spice-mix options. 😀It makes up for the absence of curries. So I believed.
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.
The cute pumpkin stayed inside the vegetable box in the fridge for a week, while I scoured the internet looking for "food pairing" and "spice pairing" that would make my life easier.
First off, you need pumpkin puree. I chose to make mine with the steaming method. The Good House Keeping 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. The recipe can be made in a few different ways and I have listed them below under Notes.
The pumpkin parathas showcased in the picture are the first samples that I made in the evening to find out which flavour should dominate the rest of the dough balls. Also to be able to capture them in natural light. I clicked a few pics and then took a bite from all three. Trust me, I loved all three. So waited for F to come home and made him taste the remaining pieces and he said he liked the "Cajun" version better than the rest. But what he said next broke my heart.
"What curry are you serving with this?"
Me: Curry? these are parathas, so yoghurt is what I had in mind.
"Oh. OK"
😑
As he walked out of the kitchen, my mind was running through the quickest options of side dishes that I can make and the image of eggs flashed brighter than the lentils. So made a small portion of shakshouka phew...and I had a happy eater.
I tried only the three spice mixes mentioned, but for our benefit, I have listed some of the spices that I learned go well with pumpkin. I also came across this article on The Kitchn by Emma Christensen that lists other spices that go well with pumpkin than the usual ones. You will be amazed to know the list and I am so drawn to make a batch of Ras El Hanout asap. InshaAllah.
Pumpkin Paratha with Choice of Spice-mix
Yields: 8 to 9 parathas
INGREDIENTS
For the dough:
- 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
- allspice
- Thai 7 spice mix
- Ginger powder
- Garam masala
- Cardamom
- Chilli powder
- Cumin powder
- Extra flour for dusting and rolling
METHOD
- 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.
Notes:
- 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
I am loving Instagram stories but have not ventured too much into videos. Alrighty, that is it from me today. I have an attention seeker Ragee and under-the-weather, F to take care of.
If you have tried any of my recipes, do DM me on Instagram with your pics or feedback.
Have a beautiful week.
Did you make this recipe? Let me know!