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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payel says
Wow! Lovely colourful Parathas ! Love pumpkin and love Parathas , great cobinations !
Archana says
Thank you Payal! These are really healthy and delicious.
apuginthekitchen says
This is a wonderful and different use of pumpkin I love these slightly sweet flatbreads.
Archana says
Thank you Suzanne! These are very flavorful and can be enjoyed for breakfast, lunch or snack.
Pratibha Rao says
Combining a classic fall vegetable like the pumpkin with a versatile Indian bread like Paratha is just brilliantly executed,very nice putting together of dish and presentation!
Archana says
Thank you for your kind words Pratibha!
Cook with Smile.. says
Never heard pumpkin paratha... looks amazing?
Archana says
Thank Lathi! Give a try, you will love them.
Simply Splendid Food says
Another Great Recipe!
Archana says
Thank you!
Fijay says
Ooh ...pumpkin parathas sound interesting ....makes a change from soup re what to do with the stuff scooped out to make lanterns ...might give it a go ...thanks:)
Archana says
Give it a try Fijay! You will love them.
Fijay says
Yes I think I will :):):):)
Ruchisvegkitchen says
Healthy tasty and gorgeous paratha.. Great combination Archana
Archana says
Thank you Ruchi!
Freda @ Aromatic essence says
Very clever to use pumpkin in parathas!! So nutritious and delish at the same time! That's a winner 🙂
Archana says
Thank you Freda!
Laura @ Feast Wisely says
Lovely Archana - I've never tried Indian bread made with pumpkin but I'm sure this tastes delicious!
Archana says
Thank you Laura! These taste delicious!!
Sudhir Chauhan says
this is amazing.... never heard of this......
Archana says
Thank you Sudhir!
Utkarshini Khanna says
So yumm and look at that orange color wow!!
Archana says
Thank you Utkarshini. It tastes as awesome as it looks!
Utkarshini Khanna says
I am sure it does 🙂
tingleurtastebuds says
One of my Maharashtrian friend used to say about this. She makes it when she travels. Never done this before but will try it out sometime. Looks yummy Archana.
Archana says
Thank you Meena! Yes the pumpkin puris are quiet common, but since I am not a big fan of deep frying I make parathas instead and added all the spices for a twist.
tingleurtastebuds says
Interesting though. Had to mention am also not a big fan of deep frying. ?
Archana says
Yes, i am all up for healthy and simple eating.
Jasmine S. says
What a wonderful idea, Archana!!
Archana says
Thank you Jasmine!
Rini says
Pumpkin parathas sound interesting. Thanks for sharing.
Archana says
Thank you Rini!
Indu says
Oh such a good post, Archana! I made puris with this dough, and they came out so yummy!! Thank you!
Archana says
Thank you Indu! So glad you enjoyed them.
brie.it.on says
This sounds delicious! Such a great idea and concept! I look forward to trying it out. You should check out my marbled pumpkin cream cheese bread recipe that I just posted! It's one of my fall favorites.
Archana says
Thank you! I will surely checkout your pumpkin recipe.
brie.it.on says
My pleasure! And thank you!
Nilzeitung says
Toll Toll,.,.
Archana says
Danke
Nilzeitung says
Bitte
Elizabeth Mars says
These look fab. Have you posted your recipe for spinach dal with dill I would love to try it.
Archana says
Thank you Elizabeth. I have not posted the daal recipe. Will do so soon.
Smiling Notes says
My mum makes a similar recipe like this. Thanks for sharing this 🙂
Archana says
Yes, pumpkin puri's are very common in Maharashtra!
Deepu Panicker says
wow. amazed to the see the collection of flat breads of you have, I will try them one by one. Truly inspiring. Great
Archana says
Thank you! Let me know how you like them. I can’t wait to check out your blog.