Lightly sweet, delightfully flaky, and soft at the center, these Pumpkin Parathas are made with fresh pumpkin purée, jaggery, and whole wheat flour, infused with cardamom, cinnamon, nutmeg, and saffron. Perfect for breakfast, an after-school snack, or enjoyed with lunch or dinner.
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A Recipe Rooted in Tradition
Growing up, my mom made a similar dish called Dangar Ghari (pumpkin puri in Marathi). These fried pumpkin flatbreads were our favorite travel snack; they stayed soft and flavorful for days. I remember her packing them on our family trips, and we would happily snack on them as we explored new places.
Now, I've given her traditional recipe a healthier twist by making them as pan-cooked parathas instead of deep-fried puris. The result? A wholesome, fiber-rich version that's just as delicious and nostalgic.
My Fall Family Ritual
Every fall, when my mom visits, we go pumpkin and apple picking together. She loves the hayrides, sipping warm cider, and picking the biggest pumpkins she can find! Her joy and energy are infectious, and cooking with her always fills my heart (and kitchen!) with warmth.
When she's not here, I carry on our little tradition. I usually buy small pumpkins, peel and pressure cook them, and make my own homemade pumpkin purée for recipes like breads, pies, pancakes, and these parathas.
Tips
- Homemade Pumpkin Purée: Pressure cook peeled pumpkin chunks for 5-6 minutes, then mash until smooth.
- For extra flakiness: Roll the dough like a laccha paratha to create crisp layers.
- Make ahead: Store the dough in the fridge for up to 3 days. Roll and cook as needed.
- Serving idea: Drizzle ghee while cooking and dust lightly with powdered sugar before serving for kids.
Ingredient Notes
- Pumpkin purée: I get the best flavor and color from homemade purée. I steam or pressure cook peeled pumpkin cubes and mash them until silky smooth. Canned works in a pinch, too. Just be sure it is 100% pure pumpkin and not pie filling.
- Whole wheat flour: Chapati or roti atta is my go-to. It brings a lovely nutty taste and keeps the parathas hearty and wholesome.
- Jaggery: I love the gentle sweetness and depth it adds. Use jaggery powder or grate a jaggery block finely so it blends right into the dough. Brown sugar is a fine substitute if you do not have jaggery.
- Spices: Cardamom, cinnamon, nutmeg, and saffron turn simple pumpkin into something special. Freshly ground cardamom and nutmeg give the brightest flavor, and a few strands of saffron add beautiful color and a delicate aroma.
How to Make Pumpkin Parathas
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Recipe
Pumpkin parathas {flatbreads}
Ingredients
- 1 cup pumpkin puree canned or homemade
- 2½ cups whole wheat flour
- 1 cup grated jaggery
- ¼ teaspoon saffron
- 1 teaspoon cinnamon powder
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon sea salt
- ½ cup whole wheat flour for rolling parathas
- 1 tablespoon oil
- 2 tablespoons ghee
Instructions
- Mix pumpkin puree, grated jaggery, saffron, cinnamon powder, cardamom powder, nutmeg powder and salt. Make s pliable dough by adding whole wheat flour. Add oil to the dough and knead it for few more minutes. Let the dough rest in the refrigerator for 20 mins.
- Divide the dough into 8 balls. Roll each ball using some wheat flour into a 6-8 inch thin circle. Apply ghee to the rolled bread and then fold up to form layers and then fold it circular to form a disk. Parathas can also be made without layering by simply rolling the balls into 6-8 inch round parathas.
- Now roll these discs (or the dough balls without layering) once again using dry flour to 6-8 inches diameter circle. Put the rolled paratha on a hot griddle and cook on both sides on high medium heat. Apply ghee on both sides.
- Dust some powdered sugar over the paratha and serve hot or at room temperature with a glass of chilled milk or hot chai.
Nutrition
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Rajinder nath says
Great pumpkin. Pratha recipe. Archana. I shall soon make those prathas.
Thanks.