In a large bowl, mix the whole wheat flour, paneer, ginger, turmeric, salt, coriander powder.

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.

Divide into 3 balls.

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.

Prepare the other two parathas similarly, keep warm in a casserole until all are ready.

To pack for lunchbox, wrap tightly in foil or cling wrap and pack in a lunchbox that will keep them warm.