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:
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.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
- 250 grams pumpkin (kaddu) – peeled and grated
- 1 cup whole wheat flour
- ¼ teaspoon cumin seeds
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon Garam Masala
- ½ inch ginger – grated or finely chopped
- 1 to 2 green chilies – finely chopped
- ¼ cup chopped coriander leaves – chopped
- salt – as required
- 1 tablespoon Ghee for kneading dough
- ¼ cup whole wheat flour – to dust the dough while rolling them.
- oil or ghee as required for roasting parathas
making paratha dough
- Rinse, peel and grate the pumpkin.
- Take 1 cup of whole wheat flour in a big plate (parat) or vessel.
- Add chopped green chilis, chopped coriander leaves, cumin seeds, carom seeds, grated ginger, garam masala powder, roasted cumin powder, grated pumpkin and salt in the flour.
- Mix everything very well. Start gathering all the mixture.
- Knead the dough. Don’t add any water while kneading. the juices from the pumpkin is 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.
- Now add 1 tablespoon of ghee. Knead again into a soft dough.
- cover the dough and allow it to rest for 10 to 15 mins.
making kaddu ka paratha
- After 10 to 15 minutes Make lemon sized balls from the dough. Cover and keep aside.
- Add some whole wheat flour in a plate or bowl. Take one ball and roll over the wheat flour.
- 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.
- Roll to a small or medium sized paratha with the rolling pin (belan).
cooking kaddu paratha
- Place the rolled paratha on a hot tava or griddle.
- When one side is partly cooked (about ¼th) then flip it. Spread some oil or ghee on the partly cooked side.
- Also, press the sides of the paratha so that the edges are cooked well. now with the help of tongs or spatula flip the paratha again.
- Spread some oil or ghee on the side which is facing you. flip again a couple of times till the paratha are roasted well.
- Make all pumpkin paratha this way.
- Roast till the paratha is cooked well and you see some golden or brown spots on the paratha. You can stack the parathas in a roti basket or casserole.
- Serve the kaddu ka paratha hot or warm with pickle or curd or raita. You can also pack them for tiffin box.
- Instead of ghee, you can use any neutral flavored oil.
- The recipe can be scaled as per your needs.
Nutrition Info (Approximate Values)
This Kaddu Paratha post from the archives first published on May 2017 has been updated and republished on November 2022.
This is a nice way to use pumpkin.Along with basic spices mixed in the dough,they make for very good parathas.Loved it.
thanks again winnie. yes they do and taste good too.
I am unable to post a comprehensive feedback.
but i can see your this comment and your comments have not gone in the spam folder. so you can try again.
This response in not only in appreciation of this recipe, but so many other ones you have so beautifully posted. You are the best thing that has happened in my life in the past one year
thanks veena for this sweet feedback. i am touched with your kind words.
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