Pumpkin Bread/ Kaddu Roti

 Apply desi ghee or butter on the pumpkin bread/ roti.Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
 Apply desi ghee or butter on the pumpkin bread/ roti.Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
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5 from 1 vote

Pumpkin Bread/ Kaddu Roti

Pumpkin is very good for health.
Usually children are not very keen to eat vegetables, so we make vegetables in other different form, so that children also eat vegetables and they find it delicious to eat and enjoy.
Pumpkin is eaten in many ways, like pumpkin dry recipe, we can also make pumpkin kheer/ sweet pumpkin.
 Pumpkin puris, parathas and rotis can also be eaten and eaten.
We will learn how to make pumpkin bread/ roti here.
To make Pumpkin bread/ roti, follow the steps given below…
Course Appetizer, Breakfast, Desert, Dessert, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people
Calories 120kcal
Cost 15 rupee

Equipment

  • Griddle/ Tawa
  • Tongs/ Chimta
  • Bowl/ Vessel
  • Plate
  • Grater/ Kaddukas
  • Rolling Board/ Belan
  • Rolling Board/ Chakla

Ingredients

  • 100 grams Wheat Flour/ Atta, or 1 cup
  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 1/4 tsp Salt / Namak
  • as per required Water/ Pani

Instructions

  • To make pumpkin bread/ kaddu roti, take 100 grams or 1 cup of pumpkin.
    To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
  • Peel the pumpkin and grate the pumpkin.
    Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Be careful to grate the pumpkin. Grater can hurt you.
  • After this, take 100 grams or 1 cup of wheat flour/ atta.
    Take 100 grams or one cup of flour in a vessel.
  • Add grated pumpkin over it. Add salt if you want otherwise skip to add salt.
    Add grated pumpkin over it.
  • Combine wheat flour and grated pumpkin and knead it.
  • Keep in mind that do not add water to the flour. If you have trouble kneading the dough, and the dough is unable to knead due to deficiency of water then add a little water.
    Add grated pumpkin over it.
  • Do not add too much water.
  • Knead the dough well.
  • Cover the dough with a plate and keep it for 10 minutes.
    Cover the dough with a plate and keep it for 10 minutes.
  • After 10 minutes, Place a griddle on the gas. Keep the flame on high.
    Now put the griddle on the gas.
  • Now remove the plate from the dough.
  • After that take dough and flour dust to make bread/roti.
    After that take dough and flour dust to make bread/roti.
  • And take about 40 grams of dough.
    And take about 40 grams of dough.
  • Wrap the dough with flour dust.
  • After this, roll the bread/ roti, keep in mind that not to apply to much flour dust on the dough.
  • Roll the bread/ roti with light hand.
    Roll the bread/ roti with light hand.
  • The size of the bread should be 5.5 inches approximately.
  • Once the griddle become hot, put the bread/roti on the griddle.
    Once the griddle become hot, put the bread/roti on the griddle.
  • Change the bread side after 30 seconds.
    Change the bread side after 30 seconds.
  • After that change the bread side again after 20 seconds.
    After that change the bread side again after 20 seconds.
  • Pick the bread/ roti from the griddle with the help of tongs and place directly on the gas burner, flame of gas should be medium.
    Pick the bread/ roti from the griddle with the help of tongs and place directly on the gas burner, flame of gas should be medium.
  • Flip the bread/ roti in a regular interval and cook the roti with the help of a tongs. Bread/roti will flourish.
    Flip the bread/ roti in a regular interval and cook the roti with the help of a tongs. Bread/roti will flourish.
  • Make sure that the bread/ roti should be properly cooked.
  • Bake both sides of the bread/ roti well, making sure that the bread/ roti does not burn.
  • Make the remaining bread/ roti from the remaining dough.
  •  Apply desi ghee or butter on the pumpkin bread/ roti.
     Apply desi ghee or butter on the pumpkin bread/ roti.Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
  • Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
    Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.

Radish Paratha/ Mooli Paratha

Serve radish paratha with chutney.
Serve radish paratha with chutney.
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Radish(Daikon) Paratha/ Mooli Paratha

Radish/ daikon is full of dietary fiber, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth.
Radish is full of vitamins A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanins, which means that it's quite good for your heart as well.
Radish paratha is very tasty to eat and is good for the stomach.
To make Radish Paratha follow the step by step below…
Course Breakfast, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 people
Calories 146kcal
Cost 50 rupee

Equipment

  • Plate
  • Grater
  • Griddle/ Tawa
  • Big Spoon
  • Bowl
  • Rolling Pin

Ingredients

  • 20 tsp Wheat Flour / Atta
  • 4 Unit Raddish
  • 10 tsp Oil/ Desi Ghee/ Tel
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/2 tsp Garam Masala Powder
  • as per taste Salt / Namak
  • 1/2 tsp Raw Mango Powder
  • 1/2 tsp Coriander / Dhaniya Powder
  • 1 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 tsp Butter/ Makkhan
  • Water

Instructions



  • To make Radish Paratha, take about 4 radishes of medium size.


    Wash the radish with water.

    To make Radish Paratha, take about 4 radishes of medium size. Wash the radish with water.
  • Grate the radish with the grater.






    Grate the radish with the grater.
  • Squeeze out the water from the radish. And take out the radish on a separate plate.


    Squeeze out the water from the radish. And take out the radish on a separate plate.
  • Do not throw the extracted water by squeezing it from the radish.


    Do not throw the extracted water by squeezing it from the radish.
  • Take about 20 teaspoons of flour in a bowl, add 2 tsp of oil in the flour and mix it well.
    Take about 20 teaspoons of flour in a bowl.


  • Add about 1/4 teaspoon salt to the flour.







    Add about 1/4 teaspoon salt to the flour.
  • Now knead the dough with the radish water.


    If reddish water finishes, then take normal water to kneed the dough.


  • Knead the dough like bread. The dough should not be too hard.


    Knead the dough like bread. The dough should not be too hard. While kneading the dough of any stuffed paratha, keep in mind that as stiff or soft as the stuffing, the dough should be as hard or soft.
  • While kneading the dough of any stuffed paratha, keep in mind that the dough should be as stiff or soft as the stuffing.


  • That is, the viscosity of dough and stuffings should be the same.







  • Now knead the dough and keep it in a separate bowl and cover the plate so that the
    dough settles well.


  • Now take grated radish.


  • Add half a teaspoon red chili powder to the radish.



    Add half a teaspoon red chili powder to the radish.
  • Add half teaspoon coriander powder, salt as per taste, 1/4 garam masala, chopped
    coriander leaves.





    Add half teaspoon coriander powder, salt as per taste, 1/4 garam masala, chopped coriander leaves.
  • If you do not like garam masala, do not add garam masala.


    Mix all the spices in the radish.




    If you do not like garam masala, do not add garam masala. Mix all the spices in the radish.
  • Now put the griddle on the gas.
    Now put the griddle on the gas.


  • Keep the flame on medium.







  • After this, take the dough, radish stuffings, oil, flour dust.


  • Now take about 30 grams of dough.


    Now take about 30 grams of dough.


  • Now roll out bread with the help of a rolling pin.










    Now roll out bread with the help of a rolling pin.


  • After a little flour dust on the disc and roll it to make a 4-inch disc.






  • Now take 1.5 teaspoons of radish stuffings. And put the stuffing of radish in the bread.
    Now take 1.5 teaspoons of radish stuffings. And put the stuffing of radish in the roti.
  • Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
    Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
  • Now apply the flour dust in the dough ball.


  • Now apply the flour dust in the dough ball.







    Now apply the flour dust in the dough ball.
  • Now roll the paratha with a rolling pin.
  • Take care to roll the paratha with light pressure by rolling pin so that the stuffings do not come out.
    Take care to roll the paratha lightly with hand by rolling pin so that the stuffings do not come out.
  • Roll the parathas well.
  • Now put the paratha on the griddle.
    Now put the paratha on the griddle.


  • Turn the side of paratha after about 30 seconds.








    Turn the paratha after about 30 seconds.
  • Now spread a spoon of oil or desi ghee on the paratha and spread it on the paratha,
    you can also use butter if you want.


    Now spread a spoon of oil or desi ghee on the paratha and spread it on the paratha, you can also use butter if you want.
  • Now change the side of the paratha.


    Now change the side of the paratha.
  • And on the other side of the paratha also apply a spoon of oil or desi ghee.
    And on the other side of the paratha also apply a spoon of oil or desi ghee.
  • Bake the parathas with a spoon.
    Bake the parathas with a spoon.
  • Keep in mind that the heat of the gas should be medium.
  • While baking the paratha, keep in mind that the paratha should not be burnt.
    While baking the paratha, keep in mind that the paratha should not be burnt.
  • Make remaining parathas with the remaining dough as well.
    Make remaining parathas with the remaining dough as well.
  • Radish parathas are ready. Apply Butter on paratha.
    Radish parathas are ready.












  • Serve radish paratha with chutney.








    Serve radish paratha with chutney.
  • You can also serve radish parathas with pickle or curd.

Notes

  1. Radish is chock full of dietary fiber, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth.
  2. Radish veggie has anti-congestive properties, which help clear the mucus from your throat and
    respiratory tract.
  3. Radish is full of vitamins A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanins, which means that it’s quite good for your heart as well.
  4. Rich in potassium, radishes can help keep blood pressure under control by maintaining the sodium-potassium balance in the body. 
  5. Apart from all the vitamins in radishes, they also have phosphorous and zinc. These, when combined, can help get rid of dryness, acne, and rashes.
  6. Radish paratha is very tasty to eat and is good for the stomach.
  7. To make Radish Paratha follow the step by step below.
You can also try some more paratha’s/ flat bread :
Pumpkin Forota/ Kaddu Paratha
 Crispy Pumpkin Forota/ Crispy Kaddu Paratha
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