Pumpkin Parantha with Egg Curry and Beetroot Raita

It is autumn in Germany, and pumpkins are everywhere. Going with the idea of eating local and seasonal food, recently, I made this delicious combination of pumpkin parantha, egg curry, and beetroot raitha. Inspired by the colours of the season, I wanted to see some on my plate too, which led me to create this combination.

Pumpkin Parantha is a flatbread made with whole wheat flour. I cooked pumpkin and kneaded the two together to make a smooth dough, which I rolled to make these lovely yellow-orange paranthas. Since the paranthas have a very mild flavour, I paired them with a spicy egg curry, and to freshen up the palette, I made beetroot raitha. Besides bringing freshness, it adds a lovely colour to the plate, which looks wonderful.

Recently, in line with the autumn season, I made a roasted Butternut squash soup, which was delicious and heartwarming. You can check out that recipe.

Also, the egg curry recipe I have shared here slightly differs from the one I use for pairing with rice/pulav. If you are interested in the Egg Curry Gravy recipe, check it out here.

Now, let’s start with today’s recipe:

Equipment Needed:

• Cooking Pot: https://amzn.to/3rKdHtT
• Mixing bowl: https://amzn.to/3F3RhH0
• Pan: https://amzn.to/3QbqRcP
• Grater: https://amzn.to/3LUL7go
• Rolling pin and board: https://amzn.to/3PVXsln
• Knives: https://amzn.to/3Lg64Bj
• Chopping Board: https://amzn.to/3K0dh8L

Ingredient sourcing in Germany:

The months of September, October, and November are the best times to buy pumpkins. They are in season, and you can easily find them at farmers’ markets, pumpkin fests, and supermarkets.

The Indian ingredients used in the recipe can be easily purchased from an Indian shop near you or the online store of Spiceland, Frankfurt. Their quality is good, prices are reasonable, and they deliver all across Germany.

To read about ingredients available in German Supermarkets, check out my GERMAN SUPERMARKETS page.

Ingredients needed for Pumpkin Parantha with Egg Curry and Beetroot Raita:

Ingredients for Pumpkin Parantha

• ½ Small Pumpkin
• 2 tbsp Finely chopped Fresh Coriander
• Whole Wheat Flour; as required
• 1 tbsp Melted Ghee
• Salt (optional)
• Oil/Ghee for frying

Ingredients for Egg Curry

• 8 Medium-Sized Eggs
• 2-3 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 2 Green Chillies; slit
• 3-4 Cloves
• 1 Cinnamon Stick
• 8-10 Curry leaves
• 4 Medium-Sized Onions; thinly sliced
• 2 tbsp Chopped Fresh Coriander leaves
• 2 Medium-Sized Tomatoes; thinly sliced
• ½ tsp Turmeric Powder
• Salt; to taste
• 1 tsp Kashmiri Red Chilli Powder
• 1 tbsp Coriander Powder
• ⅓ tsp Garam Masala

Ingredients for Beetroot Raita

• 500 gm Yoghurt
• ⅓ Cup Water
• 2-3 tbsp Grated Beetroot
• 1 tbsp Finely chopped fresh coriander
• 1 tbsp Oil
• 1 tsp Cumin Seeds
• 2 pinches Asafoetida

Method to make Pumpkin Parantha with Egg Curry and Beetroot Raita:

Method to Make Pumpkin Parantha

• Peel the skin and cut the pumpkin into medium-sized pieces. Transfer these to a saucepan.
  
  
  
• Add about 1 cup of water. Cover with a lid and cook it till the pumpkin becomes soft and mushy.
  
  
  
• Let it cool completely.
  
• Transfer the cooked pumpkin to a mixing bowl. Mash it. Add coriander leaves. Add salt(optional).
  
  
  
• Then, add flour a little at a time and knead them together. Use as much flour as is needed for a smooth dough.
  
  
  
• Add melted ghee and knead it again.
  
  
  
• Rest the dough for about 15 minutes.
  
  
• Take a portion of the dough. Round and flatten it using a rolling pin. Brush oil on its surface.
  
  
  
• Now fold it as shown in the picture. Then, give it a circular shape.
  
  
  
• Using a rolling pin and with the help of some fry flour, flatten it.
  
  
  
• Put it on a medium-hot pan. Drizzle some oil/ghee along the edges and on the parantha and fry it.
  
  
  
• Serve hot.
  
  

A note:

I made these paranthas to pair with spicy gravy; therefore, I haven’t added any spices to the dough. If you wish to serve pumpkin parantha with just yoghurt and pickle, you can add carom seeds (ajwain), cumin, chopped onions, chopped green chillies, some coriander powder, red chilli powder, etc., and knead them all together. You can even choose to add grated pumpkin instead of cooked pumpkin.

Method to make Egg Curry

• In a cooking pot, bring water to a full boil. Then add eggs. Boil them for 6-7 minutes. Remove and let them cool. Once cooled, peel off the skin and keep them aside.
  
• In a pan, heat oil.
  
• Add cumin seeds, cinnamon, curry leaves, cloves, and green chillies. Fry them for a few seconds on medium heat.
  
  
  
• Then add sliced onions, followed by chopped coriander leaves.
  
  
  
• On medium heat, fry them for about 15 minutes till the onion turns light brown.
  
  
  
• Add sliced tomatoes.
  
  
• Add salt, turmeric powder, red chilli powder, coriander powder and garam masala.
  
  
  
• Reduce the heat. Cover and cook till the oil gets released and the spices are well cooked.
  
  
  
• Then, add the boiled eggs. Mix.
  
  
  
• Egg curry is ready to be served.
  
  

Method to make Beetroot Raita

• In a mixing bowl, combine yoghurt and water.
  
  
  
• Add grated beetroot, coriander and salt. Mix.
  
  
  
• Heat oil in a small pan. Add cumin seeds and asafoetida and fry for a few seconds.
  
  
  
• Add this to the yoghurt mix. Garnish with finely chopped fresh coriander leaves and serve.
  
  

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Check out other recipes from my kitchen here.

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