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.
20 - 25 Minutes
30 - 40 Minutes
Makes 15 Parathas
Whole Wheat Flour
1 kg, grated
400 - 500 gms
3 - 4 tbsp
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.
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.