Pumpkin And Jaggery Parantha

Method

• Heat two teaspoons of oil in a pan, add grated pumpkin and then fry for a minute.
• Add the jaggery pieces, stir, cover and cook till the jaggery melts. Add cardamom powder just before switching off the flame.
• Sprinkle wheat flour and some salt once the mixture cools.
• Knead the flour along with the pumpkin mixture until you get a nice soft dough ( if necessary grease your hands with some oil while kneading the dough)
• Make Medium size balls out of the dough and roll out the paratha with a rolling pin.
• Place the paratha on the tava, adding a little oil and cook the paratha till you get brown spots on it.
• Serve the pumpkin jaggery parathas with soymilk or any plant-based milk.