Just a look at this picture builds my appetite for this awesome snack!
Beautifully caramelised jaggery and pumpkin gives this paratha its unique taste.

This used to be my most favourite snack from childhood, and ofcourse, no body can make it better than my mother.
PREP TIME    
TOTAL TIME
SERVINGS   
20 - 25 Minutes
30 - 40 Minutes
Makes 15 Parathas

INGREDIENTS
Pumpkin
Jaggery
Ghee
Salt
Whole Wheat Flour
Sesame Seeds
Oil
QUANTITY
1 kg, grated
500 gms
2 tbsp
1 tsp
400 - 500 gms
3 - 4 tbsp
to bake

RECIPE
Thinly grate the pumpkin, add the jaggery, ghee, and salt to it and cook in a covered casserole for atleast 25-30 minutes.

Allow this pumpkin mixture to cool down completely.
Once it has cooled down, add the wheat flour and sesame seeds to it, and knead it to a paratha dough. (depending on how much water the cooked pumpkin mixture had given out, you might have to add some extra four to make the dough.)

Set the dough aside for atleast an hour.

Roll or press it out into a small paratha/ puri.

Bake on a pan, like a paratha using some oil.


* Tastes best with some ghee.
** Puris can also be made from this dough. Just to make it a healthier version, I have put up the paratha recipe.
 


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