Pumpkin palak paratha

Servings: 2 (Makes 5)

Method 1:

 Ingredients:

Content	Quantity	Comment
Pumpkin	1 cup	Cubed
Palak leaves	½ cup	Chopped
Wheat flour	As required	Around 1 ½ cups might be required for kneading + For dusting
Salt	To taste
Curd	To serve
Pickle	To serve
Chaat masala	2 tsp
Jeera powder	2 tsp
Coriander powder	2 tsp
Oil	For cooking

 

 

Procedure:

Pressure cook pumpkin for 2-3 whistles. Cool and grind it to a smooth paste adding water as required.

                            

Mix the puree, palak leaves, a cup of wheat flour, salt, chaat masala, jeera powder and coriander powder in a mixing bowl. Add more wheat flour if required. Set it aside for 5 minutes. Make balls out of the dough and roll it like roti's by dusting with some wheat flour. Heat a tawa and cook the paratha for a minute on medium flame. Flip and apply oil. Flip again and apply oil. Cook both the sides well. Repeat the same with the remaining dough.

                           

                           

Serve hot with curd and pickle.

Method 2:

 Ingredients:

Content	Quantity	Comment
Pumpkin	1 bowl	Grated
Palak leaves	½ cup	Chopped
Wheat flour	As required	Around 1 ½ cups might be required for kneading + For dusting
Salt	To taste
Ajwain / Carom seeds / om kalu	1 tsp
Oil	For cooking
Coriander powder	2 tsp
Jeera powder	2 tsp
Amchoor / Dry mango  powder	2 tsp
Water	If required

 

Procedure:

Mix the pumpkin, palak leaves, a cup of wheat flour, salt, ajwain, amchoor powder, jeera powder and coriander powder in a mixing bowl. Add more wheat flour if required. Knead it to a soft dough. Make balls out of the dough and roll it like roti's by dusting with some wheat flour. Heat a tawa and cook the paratha for a minute on medium flame. Flip and apply oil. Flip again and apply oil. Cook both the sides well. Repeat the same with the remaining dough.

Serve hot with curd and pickle.