Pumpkin Cheese Stuffed Paratha With Ghee Recipe

Layers of cooked dough stuffed with pumpkin and cheese all time favorite of kids, making it a complete dish or tiffin for children.

Nutritional info

  • 10.1 mcg
    Vitamin A
  • 23.9 gm
  • 6.5 gm
    Total Fat
  • 0.8 mg
  • 0.3 mg
    Vitamin C
  • 184.4 kcal
  • 2.7 gm
  • 42.9 mg
1/4 Cup(36.0 gm) Wheat Flour (Whole)
1/2 Grated Tbsp(5.0 gm) Pumpkin
1.0 Grated Tbsp(8.0 gm) Cheese
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(4.0 gm) Ghee
30.0 Ml(30.0 ml) Water
  • To make the stuffing take a mixing bowl, add 1 tbsp cheese,1/8th tsp salt, 1/8th tsp jeera powder, 1/8th tsp red chilli powder, mix well and keep aside.

  • To make the roti take a mixing bowl, add 1/4th cup wheat flour, 1/2 tbsp grated pumpkin, 1/8th tsp salt and 1 tsp chopped coriander leaves.

  • Adding a little water, knead it into a soft dough.

  • Rolling it in a ball form, coat it very lightly with whole wheat flour, flatten it and make it in a circular roti shape using a rolling pin.

  • Take the previously made filling mixture and put it in the centre. Covering from all sides make it into a ball form with filling. Flatten and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the roti on both sides.

  • Flip spread 1 tsp ghee and allow it to brown on both sides.

  • Serve hot.