Sesame Pumpkin Millet Paratha Recipe

Pumpkin is a plump, nutritious orange colored squash rich in Vitamin A and other vitamins and minerals. Pumpkin blends well with coconut milk spreads beautiful aroma. A naturally sweet and mildly spiced twist to basic paratha.

Nutritional info

ingredients
2 Tbsp(17.0 gm) Wheat Flour Whole
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1 Tbsp(7.0 gm) Jowar Flour
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2 Tbsp(14.0 gm) Soyabean(Flour)
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2.5 Tbsp(25.0 gm) Pumpkin (Chopped)
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1 Tsp(3.0 gm) White Til
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1/4 Tsp(1.0 gm) Ginger Garlic Paste
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(4.0 gm) Ghee
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10 Ml(10.0 ml) Water
  • Chop some pumpkin and puree it, keep aside.

  • In a mixing bowl, take 2 tbsp wheat flour, 2 tbsp soyabean flour, 1 tbsp jowar flour, 2 tbsp previously made pumpkin puree, 1 tsp white till, 1/4th tsp salt and 1/4th tsp ginger garlic paste.

  • Mixing it properly with hand, add a little water.

  • Knead it into a dough, rolling it into a ball form.

  • Coating it very lightly with whole wheat flour, flatten it and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Serve hot with curd.