1/4 tsp garam masala powder, available in Indian stores
oil or ghee, 1/4 teaspoon for each paratha
Take a portion of yellow pumpkin and remove the seeds and skin. Chop the flesh into small cubes. Boil them in a container using just enough water to cover them. Cook them until they become soft, then turn off the stove.
Alternatively, you can cook them in a pressure cooker up to 2 whistles then simmer for 5 minutes. Turn off the heat and open the cooker lid when the pressure releases naturally.
Drain the excess water from the pumpkin cubes. Mash them nicely so that there are no lumps.
In the meantime, crush ginger, garlic, and green chilies. You can use a vegetable chopper for this.
Put pumpkin pulp into a wide mixing bowl. Add ginger-garlic-green chili paste, wheat flour, gram flour (chickpea flour), finely chopped coriander leaves, sesame seeds, carom seeds, garam masala powder, turmeric powder, oil, sugar, and salt.
Mix them together and knead gently, adding water little by little to get a smooth and pliable dough.
Divide the dough into many lemon-sized balls. Roll each of them while dusting wheat flour to make 6–7-inch diameter discs.
Heat a griddle or flat pan. Add a few drops of oil on it. Place a disc on it. Keep the heat on medium-high. Add a few drops oil or ghee and cook it on both sides until they are golden brown.
Cook all of the pancakes like this. Once you've turned all of your dough into flatbreads, your yellow pumpkin parathas are ready to serve!
Serve hot with pickle or tomato sauce. Enjoy eating these aromatic flatbreads!
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Serving size: 1
Calories from Fat
% Daily Value *
Fat 3 g
Saturated fat 0 g
Carbohydrates 26 g
Sugar 1 g
Fiber 2 g
Protein 5 g
Cholesterol 0 mg
Sodium 122 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change
depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been
professionally evaluated nor have they been evaluated by the U.S. FDA.
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