Pumpkin Paratha (Soft Indian Vegetable Flatbread)

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Soft and flavorful pumpkin paratha made with pumpkin purée and spices. Perfect for breakfast, lunch boxes, or wraps.

Prep Time 10

Cook Time 20

Total Time 30

Servings parathas

Start by adding whole wheat flour, pumpkin purée, salt, garam masala, ginger powder, and chopped herbs to a mixing bowl.
2 cups whole wheat flour, ¾ cup pumpkin puree, 1 teaspoon salt, ½ teaspoon garam masala powder, ¼ teaspoon dry ginger powder, 2 tablespoon cilantro , 2 tablespoon mint leaves
Gently bring everything together using your fingers. The dough should feel soft but not sticky, so adjust with a tablespoon of water or flour as needed. This small step helps you make evenly rolled parathas.

Heat a tawa, place a rolled paratha over it, and cook until you see light brown spots.
Flip, drizzle a few drops of oil, and cook the other side.
1 tablespoon oil
Continue until both sides are golden and the paratha feels soft and pliable. Repeat with the remaining dough.

Tested Tips from My Kitchen

If the dough feels sticky, add 1–2 tablespoons of flour. If dry, sprinkle a little water.
You can use roasted pumpkin cubes or pumpkin stir fry to make the puree.
Grated pumpkin works well when you are short on time.
These parathas stay soft for long hours and work nicely as wraps.
This paratha dough becomes soggy when kept aside for a long time or refrigerated. So I usually refrigerate the cooked parathas.
If the dough becomes soggy when refrigerated, add a couple of tablespoon of flour and knead it again before making the parathas.
Leftover veggie parathas work beautifully as wraps. Here’s how I use them to build simple, nourishing chapati wraps for lunch.