pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti |


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Pumpkin Paratha

pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti | with 32 amazing images.

pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti is a unique Indian flat bread which is sure to steal your hearts with its pleasant appeal and vibrant flavour. Learn how to make pumpkin paratha with jowar and bajra flour.

To make pumpkin paratha, combine all the ingredients in a deep bowl and knead into a soft dough without using water. Divide the dough into 8 equal portions. Roll a portion of the dough into a 125 mm. (5") diameter circle using a little jowar flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp oil, till it turns golden brown in colour from both the sides. Repeat steps 3 and 4 to make 7 more parathas. Serve immediately.

The pumpkin paratha is a rare treat, which is amazingly stomach-friendly. Not only is it made with alkaline flours, but it also includes a good dose of grated pumpkin, which is alkaline too. You can also try other stomach-friendly paratha like Minty Green Peas and Cabbage Paratha or roti like Nutritious Cabbage and Methi Rotis.

This pumpkin paratha with jowar and bajra flour combines the pleasant sweetness of pumpkin with a light hint of spices, making it addictively tasty! Serve these parathas immediately to enjoy their freshness.

Heart patients, diabetics and weight-watchers can enjoy this healthy gluten free pumpkin roti. The vitamin A from pumpkin can promote eye health, while the fibre from jowar flour and bajra flour can add satiety and also maintain gut health.

Tips for pumpkin paratha. 1. Serve healthy gluten free pumpkin roti with curds. See how to make curd. 2. Serve pumpkin paratha with jowar and bajra flour with lahsun ki chutney. 3. Cook the other side the same way and use a spatula to press down to cook paratha evenly.

Enjoy pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti | with step by step photos.

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Pumpkin Paratha, Gluten Free Pumpkin Roti recipe - How to make Pumpkin Paratha, Gluten Free Pumpkin Roti

Preparation Time:    Cooking Time:    Total Time:     8Makes 8 parathas
Show me for parathas

Ingredients
Method

For pumpkin paratha

    For pumpkin paratha
  1. To make pumpkin paratha, combine all the ingredients in a deep bowl and knead into a soft dough without using water.
  2. Divide the dough into 8 equal portions.
  3. Roll a portion of the dough into a 125 mm. (5") diameter circle using a little jowar flour for rolling.
  4. Heat a non-stick tava (griddle) and cook the paratha, using ¼ tsp oil, till it turns golden brown in colour from both the sides.
  5. Repeat steps 3 and 4 to make 7 more parathas.
  6. Serve pumpkin paratha immediately.

Pumpkin Paratha, Gluten Free Pumpkin Roti recipe with step by step photos

like pumpkin paratha

  1. like pumpkin paratha recipe | pumpkin paratha with jowar and bajra | healthy gluten free pumpkin roti | Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo bhujiya paratha or the lifafa paneer paratha. Below are some of my favorite stuffed paratha recipes that you can relish for breakfast or lunch :   
    • paneer paratha | punjabi paneer paratha | how to make paneer paratha | with 25 amazing images.
    • raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with 25 amazing images. 
    • aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with amazing 30 images. 

what is pumpkin paratha made off?

  1. what is pumpkin paratha  made off? pumpkin paratha with jowar and bajra flour  is made from  cheap and easily available and ingredients in India  such as 3/4 cup grated red pumpkin (kaddu), 1/2 cup bajra (black millet) flour, 1/2 cup jowar (white millet) flour, 1/4 cup finely chopped mint leaves (phudina), 1 tsp ginger-green chilli paste, salt to taste and oil for cooking. See image of list of ingredients for pumpkin paratha. 

how to grate red pumpkin ?

  1. This is what kaddu looks like. Red pumpkin or Lal bhopla is poor man's source of carotene in India. Other sources (like apples, carrots) normally happen to be rather expensive when not in the peak of season. Red pumpkin, however, is 'in season' throughout the year unlike in the Western countries, where it is typically an autumn appearance.  We are just beginning to discover the wealth of nourishment supplied by the mildly sweet flavored and finely textured red pumpkin.  

benefits of pumpkin

  1. Can Pumpkin Improve Eyesight? Vitamin AVitamin CVitamin Eomega 3 fatty acidszincprotein and other antioxidants are key nutrients that work towards keeping your eyesight keen as you age. A basketful of fruits and vegetables are always by most dietitians to make up for these nutrients. Pumpkin is also one amongst them, which is rich in 3 of these nutrients. A cup of pumpkin cubes fulfils your day’s requirement of vitamin A (5526 mcg), thus making it a super food for your eyes. See 7 benefits of kaddu.  
     

benefits of jowar flour


    dough for pumpkin paratha

    1. In a deep bowl put 3/4 cup grated red pumpkin (kaddu).
    2. Add 1/2 cup bajra (black millet) flour.
    3. Add 1/2 cup jowar (white millet) flour.
    4. Add 1/4 cup finely chopped mint leaves (phudina).
    5. Add 1 tsp ginger-green chilli paste.
    6. Add salt to taste. We added 1/2 tsp salt.
    7. Knead into a soft dough using enough water. Pumpkin releases some water, hence we don't need to add.
    8. Divide the dough into 8 equal portions.

    rolling pumpkin paratha

    1. Flatten the dough on a rolling board and dust with jowar flour. 
    2. Hold the dough vertically and rotate over jowar flour to ensure that the sides get dusted with flour.
    3. Press the edges inwards with both hands to prevent them from breaking.
    4. Rotate the dough while rolling and use flour to prevent any sticking to the rolling pin.
    5. Roll out one portion of the dough into a circle of 125 mm. (5") diameter. 

    making pumpkin paratha

    1. To make pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti |  heat a non-stick tava (griddle) and grease with oil.
    2. Place the paratha gently on the tava. 
    3. Cook paratha for 30 to 45 seconds on a medium flame.  
       
    4. Grease the top of the paratha with oil.
    5. Flip over.
    6. Cook the other side the same way and use a spatula to press down to cook paratha evenly.
    7. Flip and cook till golden brown. Your paratha is ready.
    8. Place pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti | on a serving plate.
    9. Serve pumpkin paratha recipe | pumpkin paratha with jowar and bajra flour | healthy gluten free pumpkin roti | hot.

    tips for pumpkin paratha

    1. Serve healthy gluten free pumpkin roti  with curds. See how to make curds.
    2. Serve  pumpkin paratha with jowar and bajra flour with lehsun ki chutney.
    3. Cook the other side the same way and use a spatula to press down to cook paratha evenly.

    health benefits of pumpkin paratha

    1. Pumpkin Paratha – a gluten free treat. 
    2. Jowar flour and bajra flour being free of gluten are best suited for gluten intolerance. 
    3. Also their alkaline nature helps to curb acidity. 
    4. With very few calories to offer, these parathas can be enjoyed by heart patients and weight watchers too. 
    5. Diabetics too to enjoy these parathas with a bowl of curd. 

    Nutrient values (Abbrv) per paratha
    Energy58 cal
    Protein1.6 g
    Carbohydrates9.1 g
    Fiber1.4 g
    Fat1.7 g
    Cholesterol0 mg
    Sodium1.8 mg

    RECIPE SOURCE : Acidity Cook BookBuy this cookbook

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    Reviews

    Pumpkin Paratha
    5
     on 06 May 17 02:58 PM


    Though simple they look, I often try them for dinner to avoid acidity at night.. Avoid the pickle and pair them with a bowl of curds or buttermilk and your nourishing meal is ready.