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

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1/2 cup butternut squash puree
  • 1 cup whole wheat flour
  • 1 teaspoon ginger (grated)
  • 1 teaspoon cumin (jeera) seeds
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon amchur powder
  • 2 tablespoons coriander leaves (finely chopped)
  • 2 tablespoons ghee ((or oil) to cook parathas)
  • water (to knead the dough)
  • salt (to taste)

Method

  1. Firstly peel the skin of butternut squash, wash and dice them into 2-inch pieces. Add them into 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 an Instant pot, pressure cook for 5 min High Pressure and then puree. Note: 2 cups of raw butternut squash yielded me 1 cup of puree.
  2. In a bowl, add wheat flour, pureed butternut squash, ginger, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, amchur powder, and salt. Mix well.
  3. 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.
  4. Make balls from the dough. Roll the parathas to 3-inch diameter using a chapati roller.
  5. Heat up a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip on to the other side drizzle some ghee or oil on top till they have nice golden spots on both sides.
  6. Serve Butternut Squash Paratha with curd, pickle, raita or any gravy of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.