Pumpkin-carrot parantha

 INGREDIENTS

whole wheat flour 2 cups

pumpkin puree 1/2 cup

carrot finely grated 1/2 cup

salt to taste

green chilies finely chopped to taste 

ghee for cooking

water as required to make dough

METHOD

in a big bowl, add wheat flour, salt, pumpkin puree mix well

add the grate carrot, green chilies and coriander leaves finely chopped, mix well

sprinkle little water to make a soft dough, cover and rest the dough for 10 minutes

make paranthas as usual cooking with ghee on both sides, serve hot with some chutney/pickle and curd.

 

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