Recipe for Parangikai Rotti – Pumpkin Paratha made with grated pumpkin, spices and whole wheat flour. Recipe with step by step pictures and video.
Pumpkin is one of our favorite veggies at home sans my son. He detests it with force. Pumpkin that comes from Coimbatore is sooooo damn tasty. I can never get the same taste from the ones we get here in Bangalore. Next time you travel via Coimbatore, pick up some yellow pumpkins called as arasanikkai locally. They are very meaty and more sweeter. They store very well for months together on the counter. But the only problem I have with it is the size. We are just three of us at home and a normal pumpkin weighs a minimum of at least 1 to 1.5 kgs minimum. So when I cut a pumpkin, I throw some in the freezer for later use in sambar or kara kuzhambu. The remaining will be used up in 2-3 days one way or the other. The easiest way to get kids eat their veggies which they would not eat otherwise is to camouflage them into rottis / parathas. But dont call them by the name of the vegetable. Call them something else. These are called masala rottis at my place. The word pumpkin should be erased when the rottis go out of the kitchen. This is a trick that has worked for me very well with kids. Here is how to make it.
Here are some of the ingredients you can buy online Veggie Grater TWF Reliq Low Gluten Flour / Atta High Curcumin Turmeric Powder
Here is the video of how to make Parangikai Rotti – Pumpkin Paratha
Here is how to make Parangikai Rotti – Pumpkin Paratha
Skin and grate half a kg of yellow pumpkin. Set aside.
Take a bowl and add in the godhumai maavu / whole wheat flour and the ghee. Mix well to combine. If you want to make this vegan, add in some vegetable oil or any oil of your choice. It just works fine.
Add in the besan, salt, cumin and the spice powders. Mix well to combine.
Add in the rest of the ingredients. I always add sesame seeds wherever possible as its high in nutrients and calcium. Have a small box of sesame in the kitchen counter and sprinkle it in your chutney, batters, dough etc… while you are cooking.
Do not add any water. Keep kneading and the moisture from the pumpkin will slowly combine with the wheat flour to form a cohesive dough. If the mixture is too dry after a few minutes, sprinkle some water. Sprinkle water only if absolutely necessary. Knead to form a stiff dough. Rest the dough for a few minutes. 5-15 minutes depending on how busy you are in the kitchen. The dough will soften as it rests. After the rest, if the dough is wet and sticky, add a few tablespoon of whole wheat flour and mix well to combine.
Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis. Dust the dough ball generously in flour. Start rolling the dough gently.
Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing. Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more.
Cook till its golden and brown spots appear all over the roti on both the sides.
Serve hot. Serve the rotti with plain yogurt. Enjoy!!!
500 grams yellow pumpkin, skinned and grated 2.5 cups whole wheat flour 2 teaspoon ghee 1/4 cup besan 1 teaspoon salt 1/2 teaspoon cumin seeds 1/2 teaspoon red chilli flakes 1/4 teaspoon asafoetida 3/4 teaspoon red chilli powder 1/2 teaspoon turmeric powder 2 teaspoon ginger garlic paste 2 green chillies, finely chopped 2 tablespoon curry leaves, minced 1/2 teaspoon kasuri methi 1 tablespoon white sesame seeds
Whole wheat flour for dusting and rolling dough peanut oil to make rottis
Skin and grate half a kg of yellow pumpkin. Set aside. Take a bowl and add in the godhumai maavu / whole wheat flour and the ghee. Mix well to combine. If you want to make this vegan, add in some vegetable oil or any oil of your choice. It just works fine. Add in the besan, salt, cumin and the spice powders. Mix well to combine.
Add in the rest of the ingredients. I always add sesame seeds wherever possible as its high in nutrients and calcium. Have a small box of sesame in the kitchen counter and sprinkle it in your chutney, batters, dough etc… while you are cooking.
Do not add any water. Keep kneading and the moisture from the pumpkin will slowly combine with the wheat flour to form a cohesive dough. If the mixture is too dry after a few minutes, sprinkle some water. Sprinkle water only if absolutely necessary. Knead to form a stiff dough. Rest the dough for a few minutes. 5-15 minutes depending on how busy you are in the kitchen. The dough will soften as it rests. After the rest, if the dough is wet and sticky, add a few tablespoon of whole wheat flour and mix well to combine.
Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis. Dust the dough ball generously in flour. Start rolling the dough gently. Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing. Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides. Serve hot. Serve the rotti with plain yogurt. Enjoy!!!
Serve hot. Serve the rotti with plain yogurt. Enjoy!!!
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
500 grams yellow pumpkin, skinned and grated 2.5 cups whole wheat flour 2 teaspoon ghee 1/4 cup besan 1 teaspoon salt 1/2 teaspoon cumin seeds 1/2 teaspoon red chilli flakes 1/4 teaspoon asafoetida 3/4 teaspoon red chilli powder 1/2 teaspoon turmeric powder 2 teaspoon ginger garlic paste 2 green chillies, finely chopped 2 tablespoon curry leaves, minced 1/2 teaspoon kasuri methi 1 tablespoon white sesame seeds
Whole wheat flour for dusting and rolling dough peanut oil to make rottis
Skin and grate half a kg of yellow pumpkin. Set aside. Take a bowl and add in the godhumai maavu / whole wheat flour and the ghee. Mix well to combine. If you want to make this vegan, add in some vegetable oil or any oil of your choice. It just works fine. Add in the besan, salt, cumin and the spice powders. Mix well to combine.
Add in the rest of the ingredients. I always add sesame seeds wherever possible as its high in nutrients and calcium. Have a small box of sesame in the kitchen counter and sprinkle it in your chutney, batters, dough etc… while you are cooking.
Do not add any water. Keep kneading and the moisture from the pumpkin will slowly combine with the wheat flour to form a cohesive dough. If the mixture is too dry after a few minutes, sprinkle some water. Sprinkle water only if absolutely necessary. Knead to form a stiff dough. Rest the dough for a few minutes. 5-15 minutes depending on how busy you are in the kitchen. The dough will soften as it rests. After the rest, if the dough is wet and sticky, add a few tablespoon of whole wheat flour and mix well to combine.
Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis. Dust the dough ball generously in flour. Start rolling the dough gently. Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing. Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides. Serve hot. Serve the rotti with plain yogurt. Enjoy!!!
Serve hot. Serve the rotti with plain yogurt. Enjoy!!!
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/parangikai-rotti/
Recipe for Merakai Thogayal recipe. An easy and fantastic thogayal to go with rice. Recipe with step by step pictures and video.
Here are the other chow chow / chayote recipes from the site – Merakai Recipes
We call the chow chow / chayote fondly as merakai in Kongunadu and its a really popular everyday vegetable. This is a very delicious thogayal made with lots of garlic and it tastes heavenly when served with hot rice and a little ghee. Here is how to make Merakai Thogayal Recipe
Here are some of the things you can buy online for making this recipe Panasonic Mixie – Heavy Duty Indian Mixie Saute Pan Gundu Chillies
Here is the video of Merakai Thogayal Recipe
Here is how to make Merakai Thogayal Recipe Peel and remove the core from the merakai. Dice them into cubes. Set aside.
Heat Indian style sesame oil in a pan and add in the chana dal and the dried red chillies. Gundu variety of chillies is preferred for this recipe. If you cannot find the chillies, use the Guntur variety. Roast on a low flame for a minute. Remove the chillies once they have fluffed up. Set aside. We will add the chillies back later on.
Continue to roast the chana dal until golden. Remove the chana dal and set aside on a plate.
In the remaining oil, add in the garlic and the shallots. Add in the merakai and the salt.
Sauté for a good five minutes until the shallots are nice and golden.
Add in the fresh shredded coconut and curry leaves. Sauté for a minute.
Add a gooseberry sized tamarind to the pan. Soak the tamarind in little water for about 15-20 minutes so its nice and soft. Add in half a teaspoon of jaggery.
Finally add back the chillies and the chana dal. Mix well to combine.
Remove from heat and set aside the mixture to cool. Grind the mixture to a paste. Do not add any water while grinding.
Tempering the merakai thogayal Heat oil in a small pan and add in the chopped garlic. Roast on a low flame until the garlic is roasted and light brown in colour. Add in the curry leaves and dried red chillies. Roast for a few seconds. Add in the asafoetida.
Add the tempering to the thogayal.
Serve with rice.
Main Ingredients for Merakai Thogayal
1 Merakai – Chayote, peel and prepped 1.5 tablespoon Indian Sesame Oil 3 tablespoon chana dal 5 dried gundu chillies 1 pod garlic 1/3 cup shallots, Indian sambar onions 3/4 teaspoon salt 1/2 cup fresh shredded coconut 1 sprig curry leaves 1 gooseberry sized tamarind 1/2 teaspoon jaggery
For Tempering the Merakai thogayal
1 teaspoon Indian sesame oil 3 - 4 garlic cloves, chopped 1 sprig curry leaves 2 dried gundu chillies 1/4 teaspoon asafoetida
Peel and remove the core from the merakai. Dice them into cubes. Set aside.
Heat Indian style sesame oil in a pan and add in the chana dal and the dried red chillies. Gundu variety of chillies is preferred for this recipe. If you cannot find the chillies, use the Guntur variety. Roast on a low flame for a minute. Remove the chillies once they have fluffed up. Set aside. We will add the chillies back later on. Continue to roast the chana dal until golden. Remove the chana dal and set aside on a plate.
In the remaining oil, add in the garlic and the shallots. Add in the merakai and the salt. Sauté for a good five minutes until the shallots are nice and golden. Add in the fresh shredded coconut and curry leaves. Sauté for a minute. Add a gooseberry sized tamarind to the pan. Soak the tamarind in little water for about 15-20 minutes so its nice and soft. Add in half a teaspoon of jaggery. Finally add back the chillies and the chana dal. Mix well to combine. Remove from heat and set aside the mixture to cool. Grind the mixture to a paste. Do not add any water while grinding.
Tempering the merakai thogayal
Heat oil in a small pan and add in the chopped garlic. Roast on a low flame until the garlic is roasted and light brown in colour. Add in the curry leaves and dried red chillies. Roast for a few seconds. Add in the asafoetida. Add the tempering to the thogayal. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
