Butternut Squash Paratha
Butternut Squash Paratha is a Indian Whole Wheat Butternut squash Flatbread recipe prepared by kneading whole wheat flour and butternut squash puree together with few spices
Measuring cup used 1 cup = 250 ml
Firstly peel the skin of butternut squash ,wash and dice them into 2 inch pieces.Add them in to a pan with some water.Cover and cook for 10-12 minutes and turn off the stove.Once cooled puree them in a blender without water.OR If you are using a Instant pot ,pressure cook for 5 min High Pressure and then puree.Note:2 cups of raw butternut squash yielded me 1 cup puree.
In a bowl add wheat flour ,pureed butternut squash ,coriander leaves ,cumin seeds, turmeric powder, red chilli powder, garam masala ,amchur powder and salt. Mix well.
Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at-least 10-15 mins.
Make balls from the dough.Roll the parathas to 3 inch diameter using chapati roller.
Heat up a tawa/skillet on medium heat and place the paratha and let it cook.Once you see bubbles ,flip on to other side drizzle some ghee or oil on top till they have nice golden spots on both sides.
Serve Butternut Squash Paratha with curd, pickle, raita or any gravy of your choice.
Tips & Variations
- You can even use steamed and grated butternut squash to make these parathas if you dont have time to boil and puree them.
- This paratha is slightly sweet because of butternut squash so adjust the spices accordingly to make it spicy.
- You can add green leafy vegetables like finely chopped spinach or methi(fenugreek leaves) to make it more healthy.
- You can also just make butternut squash chapati or roti by just mixing wheat flour ,butternut squash puree and salt into a dough.
Calories: 367kcal | Carbohydrates: 50g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 21mg | Potassium: 397mg | Fiber: 8g | Sugar: 1g | Vitamin A: 4062IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 3mg