Pumpkin parathas {flatbreads}

I love fall season, the crisp air, cooler nights, the new harvest of pumpkins and apples, leaves changing color and the pretty mums! My mom has been with me many fall seasons and we always go pumpkin and apple picking. She thoroughly enjoys the hay rides, the apple cider, picking giant pumpkins and varieties of apples. She has an unbelievable amount of energy that she passes to people around her. Here is a picture from October 2013 when she last visited me. I am hoping she will visit us again soon and I can’t wait to share a lot of her fun recipes.


For my cooking, I usually buy the already cut or small pumpkins. I peel the skin off, make smaller pieces and then pressure cook to make my own homemade pumpkin puree that I use for breads, pies and pancakes.


My mom makes pumpkin puri’s {small fried pumpkin flatbreads} that are lightly sweetened with jaggery / brown sugar. These puri’s stay good for 2-3 days at room temperature and I remember my mom packing them on our vacations. We would love snacking on them.

Now that schools are back in full swing, I am trying to make healthier after-school snacks. My boys will mostly eat fruits but I think these days they are looking for something more hearty. So I decided to make my mom’s pumpkin puris with a healthy twist – lightly sweetened Pumpkin flatbreads made with jaggery, cinnamon, cardamom, nutmeg, saffron and sea salt.


I roll them like a “laccha paratha” which makes the flatbread crisp and flaky with a lot of layers.

Cook it on a hot griddle, with a drizzle of ghee on both sides. Just before serving, dust the paratha with some powder sugar to make it more appetizing for the children!

While pumpkin is packed with powerful healthy perks, the addition of jaggery and the warm spices to the whole wheat flour makes these parathas a nourishing snack. Huffington post has a great article on the health benefits of pumpkins. I make a large batch of the dough, keep it refrigerated and then roll the parathas as needed. My boys are happy to enjoy them with a glass of chilled milk, and it has become my fall afternoon ritual to enjoy dunking this delicious pumpkin paratha in a cup of hot ginger tea!



Prep time: 45 mins  Cooking time:10 mins  Total time: 1 hour


1 cup pumpkin puree (canned or homemade)
2- 2/12 cups whole wheat flour
1 cup grated jaggery
1/4 tsp saffron
1 tsp cinnamon powder
1/2 tsp cardamom powder
1/4 tsp nutmeg powder
1 tsp sea salt
1/2 cup of whole wheat flour for rolling parathas
1 tbsp cooking oil
2 tbsp ghee


  1. Mix pumpkin puree, grated jaggery, saffron, cinnamon powder, cardamom powder, nutmeg powder and salt. Make soft 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.
  2. 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 8-10 inch round parathas.
  3. 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.
  4. Dust some powdered sugar over the paratha and serve hot or at room temperature with a glass of chilled milk or hot chai.




48 thoughts on “Pumpkin parathas {flatbreads}

  1. 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.

    Liked by 2 people

  2. 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!

    Liked by 2 people

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