Pumpkin Paratha with Choice of Spice-mixMonday, May 01, 2017
The above Instagram version was inspired and adapted from the recipe of Prerna Singh of Indian Simmer. The only difference from the original is that I added buttermilk to the dough. While that version was good, it lacked in spice quotient that would set me free from making a bowl of curry.
Tonight's dinner were these #pumpkinpuree #parathas 😋In it are some coriander leaves and fennel seeds. To bring the dough together, i also added some buttermilk 🤤and then roasted in ghee. 🤤🤤 and then we went to pick some food for Ragee 😊Turned out to be double dinner today 😬 munching on a mini shawarma now... save me from the food monster somebody...
Me: Curry? these are parathas, so yoghurt is what I had in mind.
Pumpkin Paratha with Choice of Spice-mix
- Cajun spice mix
- Thai 7 spice mix
- Ginger powder
- Garam masala
- Chilli powder
- Cumin powder
- Add the dough ingredients in a bowl and make a soft non-sticky dough.
- Coat the dough with flour and let it rest covered for 15 to 20 minutes.
- Divide the dough into equal sized balls and coat each with flour before keeping them covered.
- Start rolling a dough ball, spread some ghee all over the surface, and sprinkle liberally your choice of the spice mix. One kind for each.
- Bring the edges to the centre like shown in the picture and keep aside. Repeat for all the dough balls.
- Heat tawa when ready to make parathas.
- Take a prepared dough ball and roll it thin and place on hot tawa.
- Cook both sides flipping often and pressing the sides with the spatula.
- Transfer to roti basket or kitchen towel or serve immediately with some laban, yoghurt or Shakshouka or any curry.
- You can fold it in any way you like. This way, I get to keep the parathas in round shape.
- You can use different spice mix for each dough balls when trying the first time and find your favourite.
- You can also try and add enough spice mix in the flour before kneading and roll and cook both sides with ghee
- You can start on tawa and end by roasting on direct flame - this one I have tried and is my favourite way when I plan to make roti rolls or tacos for quick dinner