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.
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)