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pumpkin-paratha-parangikai-rotti-recipe-13

Parangikai Rotti – Pumpkin Paratha


  • Author: Suguna Vinodh
  • Total Time: 40m
  • Yield: 20 rottis 1x

Description

Recipe for Parangikai Rotti – Pumpkin Paratha made with grated pumpkin, spices and whole wheat flour. Recipe with step by step pictures and video.

Serve plain or with yogurt


Ingredients

Scale

500 grams yellow pumpkin, skinned and grated
2.5 cups whole wheat flour
2 teaspoon ghee
1/4 cup besan
1 teaspoon salt
1/2 teaspoon cumin seeds
1/2 teaspoon red chilli flakes
1/4 teaspoon asafoetida
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 teaspoon ginger garlic paste
2 green chillies, finely chopped
2 tablespoon curry leaves, minced
1/2 teaspoon kasuri methi
1 tablespoon white sesame seeds

Whole wheat flour for dusting and rolling dough
peanut oil to make rottis


Instructions

Skin and grate half a kg of yellow pumpkin. Set aside. Take a bowl and add in the godhumai maavu / whole wheat flour and the ghee. Mix well to combine. If you want to make this vegan, add in some vegetable oil or any oil of your choice. It just works fine. Add in the besan, salt, cumin and the spice powders. Mix well to combine.

Add in the rest of the ingredients. I always add sesame seeds wherever possible as its high in nutrients and calcium. Have a small box of sesame in the kitchen counter and sprinkle it in your chutney, batters, dough etc… while you are cooking.

Do not add any water. Keep kneading and the moisture from the pumpkin will slowly combine with the wheat flour to form a cohesive dough. If the mixture is too dry after a few minutes, sprinkle some water. Sprinkle water only if absolutely necessary. Knead to form a stiff dough. Rest the dough for a few minutes. 5-15 minutes depending on how busy you are in the kitchen. The dough will soften as it rests. After the rest, if the dough is wet and sticky, add a few tablespoon of whole wheat flour and mix well to combine.

Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis. Dust the dough ball generously in flour. Start rolling the dough gently. Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing. Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.

Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides. Serve hot. Serve the rotti with plain yogurt. Enjoy!!!

Serve hot. Serve the rotti with plain yogurt. Enjoy!!!

  • Prep Time: 20m
  • Cook Time: 20m

Keywords: parangikai rotti