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.
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.