Pumpkin Paneer Parathas – Lunchbox Recipe

Recipe for Pumpkin Parathas

Parathas are a no-brainer when it comes to filling up a kid’s lunch box. These pumpkin and paneer parathas combine all the food groups in one – carbs, protein, antioxidants / vitamins, fiber.

Once you start binding a roti dough using veggie purees, you will never go back to binding with water, especially for kids, when you want every morsel to be chock a block with nutrition. Pumpkin puree keeps the parathas moist for long, which means they don’t dry out when packed in a box.

For more pumpkin recipes, check this post with 14 delicious ways to use pumpkin.

14 Pumpkin Recipes For You To Try This Fall

A collection of delicious Pumpkin Recipes from Saffrontrail.com
www.saffrontrail.com

To make pumpkin puree at home, peel and cube yellow pumpkin. Place in a small bowl, and place this bowl in a small pressure cooker / pressure pan with some water at the bottom of the cooker. Cook for two whistles, remove when done and mash well. Do not add water to pumpkin cubes, as they will need to be drained and you will lose vital vitamins in the process.

Similarly use spinach puree, carrot puree, beet puree to make nutritious veggie parathas.

Paneer adds to the protein content of the parathas. You can also add roughly ground sesame seeds to this mix. The following recipe for pumpkin paneer parathas makes enough for one kid’s lunchbox, ie. 3 small parathas.

Check my video on how to make the best alu parathas – use a similar technique for rolling and cooking the parathas (no stuffing involved here, though)

Pumpkin Paneer Parathas - Lunchbox Recipe

You'll love this idea of making healthy parathas using pumpkin puree and grated paneer- full of nutrition to pack in our kids' lunchboxes!

Print Recipe Pin Recipe

Cook Time 20 minutes mins

Total Time 20 minutes mins

Servings: 1 serving

Course: Breakfast

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1/4 cup whole wheat flour + some more
• 2 tbsps paneer finely grated
• 2 - 3 tbsps pumpkin puree
• 1/4 tsp ginger grated
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1/2 tsp coriander powder
• 1 tbsp ghee

Method

 

1. In a large bowl, mix the whole wheat flour, paneer, ginger, turmeric, salt, coriander powder.
2. Using pumpkin puree, bind to a smooth dough. Use 2 tbsp of puree to start with and use a little extra if the dough is too dry. Give a final knead with 1 tsp oil, until smooth.
3. Divide into 3 balls.
4. Using some whole wheat flour, roll out into thick parathas, around 3.5 inches in diameter. On a hot tava / skillet, cook one side on medium flame for 45 seconds. Turn over, apply ghee on this side and allow the other side to cook until golden spots appear. Turn over and apply ghee on the other side as well, cook one last time for a few seconds on this side.
5. Prepare the other two parathas similarly, keep warm in a casserole until all are ready.
6. To pack for lunchbox, wrap tightly in foil or cling wrap and pack in a lunchbox that will keep them warm.

Notes

Catch the latest video on my Youtube channel and do subscribe if you haven't already!