Looking for ways to make your picky eaters have their daily intakes of veggies? Here is one incredible way of making them eat pumpkins with no fuss at all. Parathas are Indian flatbreads that are served with curries. This Paratha is stuffed with pumpkin and cooked on both sides. You may as well use your leftover veggies as stuffing.
Ingredients 300 g pumpkin
2 tbsp olive oil
1 onion chopped finely
fresh coriander sliced finely
pinch of baking powder
pinch of baking soda
Wash and finely slice pumpkin.
Cook on low heat until tender. Take care to let pumpkin dry out completely as it tends to ooze out lots of water.
Cook until tender
Add sliced onion, fresh coriander, salt, baking powder, baking soda, oil and flour. The flour should be added as long as it demands to obtain a sticky dough.
The dough should resembles like this
Roll it out to about 1 mm thick and cut into circles of diameter of approx 10 cm. As the dough is quite sticky, flour your rolling board and pin generously before rolling out dough.
Circular dough ready to be cooked
On medium heat,place your circular dough in a hot pan, baste with oil and flip over with spatula. Baste again with oil, flip over and leave to cook for a few seconds. Take off heat and strain on kitchen paper.
I make a baked pancake called socca that uses water and besan (chickpea flour). I add spices such as onion, chilis and garlic, all minced. I think I have some recipes that fry socca but baking is my preference. Check out some socca recipes to see how you could marry socca and parathas. And please post!
I managed to make a socca -style pumpkin paratha. I substituted flour with chickpea flour and I added 1 cup water, an egg and 1 tbsp olive oil before frying it like pancake. You can adjust with more chickpea flour if the batter becomes too runny.
On the other hand, you want to make it paratha style, you will have to half the amount of flour with chickpea flour and the remaining with 'ordinary' flour. Hope that helps.