Simple and filling, the Kaddu ka Parantha is a fantastic way to have pumpkin.

KADDU KA PARANTHA

Active ingredients

1 cup boiled pumpkin puree (kaddu).
1 1/2 cups whole wheat flour (gehun ka atta).
1 tablespoon ginger-green chilli paste.
2-3 tablespoons sliced fresh coriander leaves.
Salt to taste.
1/2 tsp turmeric powder.
2 tsps toasted white sesame seeds.
1 tablespoon oil.

Method.

1. Take whole wheat flour in a large parat, include ginger-green chilli paste, coriander leaves, salt, turmeric powder and toasted white sesame seeds. Add pumpkin puree and mix and knead to soft dough. Add oil and continue to knead for 2-3 minutes. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. Divide dough into equal parts and roll into ball, dust some flour on the work top; flatten the balls and roll into a thick disc.
3. Heat a nonstick tawa, place the ready paratha on tawa cook on medium heat for 2-3 minutes on medium heat, flip drizzle some oil and cook for 2 more minutes, turn and drizzle some more oil.
4. Place on serving plate and serve hot with pickle and yogurt.

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