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.