kaddu paratha | pumpkin paratha

Kaddu paratha recipe with step by step photos. A quick, healthy and tasty paratha variety made from kaddu (pumpkin), whole wheat flour, ghee, herbs and spices.

This kaddu ka paratha is easy to prepare. As grated pumpkin is directly added to the flour. You just have to knead the dough along with herbs and spices. Then roll them and roast them.

This is a nutritious recipe as these flatbreads are made from whole wheat flour and pumpkin. I usually add pumpkin to vegetable sambar or make pumpkin sambar or make dry sabzi from pumpkin.

This paratha recipe is a good way to start your day in a healthy way. At times I prepare parathas for breakfast and I do try to make it more nutritious by adding some veggies. I have shared quite a number of paratha recipes on blog like:

• Aloo paratha
• Gobi paratha
• Mooli paratha
• Peas paratha
• Pudina paratha

These kaddu parathas can be served for breakfast or as a quick snack or even for lunch. You can serve these parathas hot or warm with a raita or yogurt or pickle like mango pickle or lemon pickle or green chili pickle.

How to make pumpkin paratha

1. Rinse and peel 250 grams of (kaddu) pumpkin.

2. Then grate the pumpkin. You should get about 1 cup of grated pumpkin.

3. Keep all the spice powders and other ingredients ready for making kaddu paratha.

Making pumpkin paratha dough

4. Take 1 cup of whole wheat flour in a big plate (parat) or vessel.

5. Then add the following ingredients one by one:

• 1 to 2 finely chopped green chilies
• ¼ cup chopped coriander leaves
• ¼ teaspoon cumin seeds (jeera)
• ¼ teaspoon carom seeds (ajwain)
• ½ inch grated ginger

If you do not have green chilies then you can substitute them with ½ teaspoon red chili powder.

6. Next add ¼ teaspoon garam masala powder, ¼ teaspoon roasted cumin powder and salt as required.

7. Also add grated pumpkin.

8. Stir and mix everything very well.

9. Start gathering all the mixture and begin to knead to a dough. Don’t add any water while kneading. The juices from the pumpkin are enough to knead the dough.

If the dough becomes sticky, then add some more flour and knead again. If the dough is dry then add little water and knead again.

10. Now add 1 tablespoon of ghee. You can also use oil instead of ghee.

11. Knead again into a soft dough.

12. Allow the dough to rest for 10 to 15 minutes. You can cover the dough with a cotton cloth or cover the bowl with a lid.

13. After 10 to 15 minutes, remove the lid or cotton cloth.

Making pumpkin paratha

15. Make lemon sized balls from the dough. I got eight balls from the dough. Cover the dough balls and keep aside.

16. Add some whole wheat flour in a plate or a bowl.

17. Take one ball and roll over the whole wheat flour.

18. Take the dough ball on the rolling board and begin to roll it with a rolling pin (belan). While rolling, dust some more flour if required.

19. Roll to a small or a medium sized paratha with the rolling pin (belan).

Cooking pumpkin paratha

20. Place the rolled paratha on a hot tava or griddle. Fry the parathas on medium heat.

21. When one side is partly cooked (about ¼th) then flip the paratha using a spatula.

22. Spread some oil or ghee on the partly cooked side.

23. Now with the help of tongs or spatula flip the paratha again.

24. Spread some oil or ghee on the side which is facing you.

25. Also press the sides of the kaddu paratha with the spatula or spoon so that the edges are also cooked well.

26. Flip again a couple of times till the kaddu paratha is roasted well.

27. Roast till the paratha is cooked well and you see some golden or brown spots on the paratha.

28. You can serve the prepared paratha hot. If not serving immediately then stack them in a roti basket or casserole.

In a similar manner make the rest of pumpkin parathas. While making the next paratha you can wipe the excess whole wheat flour if any from the tawa with a cotton kitchen napkin. This is done so that the browned whole wheat flour particles on the tawa do not stick to the parathas.

29. Serve the pumpkin paratha warm with a side accompaniment of aloo sabzi or mango pickle.

They can also be packed in a lunch box or had as an evening tea time snack with a cup of tea.

This Kaddu Paratha post from the archives first published on May 2017 has been updated and republished on November 2022.