Ingredients:

  • 2 cups (250g) whole wheat flour
  • 1 cup (240g) pumpkin purée
  • 1/2 tsp (3g) salt
  • 1 tbsp (15ml) vegetable oil
  • 1 tsp (2g) cumin powder
  • 1/2 tsp (1g) turmeric powder
  • 1/2 tsp (1g) red chili powder
  • 1/2 tsp (1g) ajwain
  • 3 tbsp (45ml) ghee

Instructions:

  1. In a large bowl, combine the whole wheat flour, salt, cumin, turmeric, chili powder, and ajwain.
  2. Create a well in the center and pour in the pumpkin purée and oil. Using your fingers, bring the dough together.
  3. Knead for 3-5 minutes until the dough feels smooth and slightly tacky. If it is too dry, add warm water one tablespoon at a time.
  4. Divide the dough into 8 equal-sized balls. Dust your work surface with a pinch of dry flour and roll each ball into a 6-inch circle.
  5. Heat a tawa or non-stick skillet over medium-high heat. Place a rolled paratha on the hot surface.
  6. Once tiny bubbles form (about 30 seconds), flip the paratha. Brush the flipped side with ghee and press down gently with a spatula.
  7. Flip again and brush the other side. Cook until both sides exhibit golden-brown charred spots.