Paratha is a type of flatbread that is very popular in Indian cuisine and is usually made from whole wheat flour. Different vegetables can either be stuffed into the flatbread or mixed into the dough like potatoes, sweet potatoes, radish, methi leaves (fenugreek) etc. I have made a grain free sweet potato flatbread in the past. Today I am going to share the recipe for gluten free and grain free pumpkin paratha. This flatbread can be used as a wrap for making tacos or it can be used as a flatbread for eating alongside curries and stews. This pumpkin paratha is slightly sweet and can be eaten just as a snack also. I like to spread some sunbutter on it and eat it for a delicious and filling snack!
What are the ingredients needed to make Pumpkin Paratha?
- Cassava Flour: I recommend either Anthony’s Premium or Otto’s brand.
- Tigernut Flour: The tigernut flour gives it a slight sturdiness and improves the texture. I have used Anthony’s brand. You can use any other brand too. If you cannot find tigernut flour, you can substitute with coconut flour.
- Pumpkin Puree: You can use either canned or homemade pumpkin puree for this recipe. However when you use homemade pumpkin puree make sure there is not a lot of liquid in it. Also the quantity of hot water needed to make the dough will differ depending upon the moisture in the puree. I like to use this brand of organic, canned pumpkin puree.
- Sea salt: You can use any brand of sea salt. I like to use Himalayan Pink salt.
- Hot water: It is important to use hot water (that has been boiling) to make this dough. Only then the dough will be formed properly.
- Extra Virgin Olive Oil: Extra virgin olive oil is used to make the dough smooth and not sticky. You can also apply some oil to the parathas while they are cooking.
Can you add any spices or flavorings to this?
Yes you can absolutely add some spices for flavor. Some suggestions would be cumin seeds, ajwain seeds and cinnamon powder or ginger powder.
Special Instructions:
- Make sure the pumpkin puree is at room temperature. Do not use cold or frozen pumpkin puree in this recipe as the dough will not come together properly.
- Add the hot water slowly otherwise you will get a sticky dough and you will find it hard to roll.
- If your dough does get sticky, add extra cassava flour and oil until you can make it smooth.
- Cook all the parathas in one go. You cannot use leftover dough as it will get sticky and you will not be able to roll.
- You can refrigerate the parathas for upto 4 days. You can also freeze them by placing layer of parchment between each paratha to avoid them sticking to each other.
Step by Step Video Tutorial:
I highly recommend you watch my step by step video tutorial below before trying this recipe!
Grain Free Pumpkin Paratha || Gluten Free Pumpkin Flatbread
Author: Indira Shyju
Cuisine: Indian Fusion
Prep time:
Cook time:
Total time:
Serves: 4
Soft and delicious flatbreads made with pumpkin puree and grain free flours
RecipeIngredients
- 1 Cup cassava flour
- 2 tbsp tiger nut flour (see notes for substitution)
- ¼ tsp sea salt
- ½ cup pumpkin puree
- About ¾ cup hot water
- 1 tsp Extra virgin Olive Oil
- Additional extra virgin olive oil for frying parathas (optional)
- Extra cassava flour for rolling the dough
RecipeInstructions
- Heat water in a kettle or an electric kettle.
- Take a large mixing bowl and add the two flours, the salt and the pumpkin puree. Stir with a spoon to mix lightly.
- When the water starts boiling turn it off. Then immediately pour the water into a measuring cup and carefully add ½ cup of the water to the mixing bowl. Mix using a spatula until all the water is well mixed. You will see some dry flour left so carefully add 1 tbsp of hot water at a time until all the flour is wet. Mix well using the spatula until you see a smooth dough forming. (Make sure to add the water slowly otherwise the dough can become too sticky)
- Now drizzle the olive oil on top and knead the dough using your hands until you get a smooth dough. Divide the dough into 8 equal size balls. Cover the bowl with a lid.
- Heat a cast iron pan until very hot (about 5 minutes at least)
- Turn heat to medium.
- Take a dough ball at a time and place on a parchment sheet. Roll the dough using a rolling pin into a 4-5 inch round. Take the parchment sheet and carefully flip it onto your other hand so that the paratha easily slides into your palms. Place the paratha on the hot pan.
- Cook for about 1 minute and then flip. Continue cooking for another minute and flip again. Apply oil slightly and flip again in 30 secs. Transfer to a plate.
- Continue cooking all parathas in the same way.
Notes
1. Make sure the pumpkin puree is at room temperature. Do not use cold or frozen pumpkin puree in this recipe as the dough will not come together properly.
2.Add the hot water slowly otherwise you will get a sticky dough and you will find it hard to roll.
3. If your dough does get sticky, add extra cassava flour and oil until you can make it smooth.
4. Cook all the parathas in one go. You cannot use leftover dough as it will get sticky and you will not be able to roll.
5. You can refrigerate the parathas for unto 4 days. You can also freeze them by placing layer of parchment between each paratha to avoid them sticking to each other.
2.Add the hot water slowly otherwise you will get a sticky dough and you will find it hard to roll.
3. If your dough does get sticky, add extra cassava flour and oil until you can make it smooth.
4. Cook all the parathas in one go. You cannot use leftover dough as it will get sticky and you will not be able to roll.
5. You can refrigerate the parathas for unto 4 days. You can also freeze them by placing layer of parchment between each paratha to avoid them sticking to each other.
If you like this recipe, you should definitely check out my cookbook AIP Indian Fusion, which has 114 AIP compliant recipes including 8 different flatbreads like this one!
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