Spice up your life with Lajina Masala

Pumpkin Parathas

Print this recipe

Serves 6 each
medium pan
chopping board and colander
knife, peeler and spoon
rolling pin
tava or frying pan
fish slice
Prep time
Cook Time


20150707_204045A very popular Punjabi breakfast, stuffed flat breads, they can be eaten any time of the day, simply delicious with some yoghurt, pickles, daal or just a nice cup of masala chai (tea).

These stuffed flat breads are cooked in a frying pan and such a treat when home made. The traditional Indian mum would fry with butter and add butter to the filling, which gives a crispier finish. This British Indian mum avoids butter and simply uses her favourite locally grown rapeseed oil.

If chappatti flour is not available, please use plain flour and add some wholemeal flour, if you have it.  This recipe works with gluten free flour, just ensure you have a firm dough and a chilled filling, they take practise, but so good.

The recipe is for 6 parathas, perfect for a family of 4, you can easily make extras, freeze and simply defrost and fry to re-heat, this is a special treat recipe, perfect for the whole family to cook and eat together.


  • 250 Grams
    chappatti flour
  • 100 Millilitres
    warm water
  • 250 Grams
    pumpkin, boiled for 15 mins and cooled
  • 1 Tablespoon
    coriander, washed and chopped
  • 2 Teaspoons
    chilli flakes or 2 fresh chillies
  • 1/2 Teaspoon
  • 1 Teaspoon
    Garam Masala
  • 50 Grams
    flour, to roll
  • 20 Millilitres
    Cooking Oil


  1. Start with the dough.
    Place the flour into a bowl and start to mix 75ml of warm water and keep adding the water to make a soft dough, you may need extra water to make a soft consistency.
    Knead the dough for 5 minutes, cover and allow to rest.

  2. For the filling
    Take the boiled, cooled pumpkin and mash coarsely with a fork, until just broken down (texture is good) add the chilli, coriander, garam masala and salt and mix together.
    Check the seasoning, it should be quite spicy.

  3. Place you frying pan or tava to warm on a medium heat setting

  4. To make the parathas
    Divide the dough into 12 pieces and start by making two round balls, flatten and roll into two rotis (flat breads) about 10cm wide, try to make them to a similar size, use the extra flour to dust and prevent sticking.

  5. Take 1/6th of the filling and spread this over one chappatti and keep the edges free.
    Place the other chappatti over the pumpkin one and gently seal the edges.

    Roll again to make a paratha about 14 cm wide.

  6. To Cook the parathas
    place the paratha in the warm frying pan, cook for 2 minutes on one side, flip it over and cook the other side for 2 minutes.
    Brush with a little oil (or butter) and continue to cook until both sides are fully cooked.

  7. Continue with rolling, stuffing and cooking the parathas are all cooked.

    You may use cooked potatoes of cauliflower in this recipe instead of the pumplin.

2 reviews for Pumpkin Parathas

  1. David Lloyd


    I’ve made these a few times with potato filling. They taste awesome.

  2. David Lloyd


    Great recipe. Made these a few times with potato stuffing. Awesome.

    • Lajina Leal


      It’s an absolute joy to teach you, the fact that you continue to cook is a miracle in itself, especially with the smoke alarms going off! I must be doing something right, thank you so so much, Lajina x

Add a review