White Pumpkin is called Boodida Gummidi in Telugu, Pushanikai in Tamil, and Peta in Hindi. It's not very often that we cook with this. Especially in my in-laws place, this is never included. But amma came across a paratha thats made with white pumpkin with millet and wheat flour. It looked very interesting.
When Amma asked what millet to use, I suggested Korra Biyamu, which is also referred to as Millet. Athamma has this in stock as this is quite commonly prepared in their native place. This is common man's rice and moreover supposed to be very healthy! Actually, when I searched the web for information, I couldn't find any. Guess I may not have spelled properly. Athamma ensures whoever comes from their native, gets a bag for her. People with diabetics can have this as it's more suited for them. And very simple to make.
Since the recipe called for flour, we pound the korra biyamu and used it.
Makes 12 pieces.
Wheat flour - 1/2 cup
Millet flour - 1/2 cup
White pumpkin, grated - 1 cup
salt to taste
Oil - 2 tsp
Red chili powder - 2 tsp
Cumin seeds - 1 tsp
Ginger Chili paste - 1 tsp
Sugar - 1 tsp
Asafoetida a pinch
Curd/ Yogurt - 1 tbsp
Oil - 1 tsp for frying.
Method to prepare:
Soak the Korra biyamu in water, shade dry it, and grind to a fine powder. If this is not available, you can use the regular Millet flour.
Grate the pumpkin and in a bowl, take all the ingredients. Add little water and slowly knead to a soft dough.
Ensure it doesn't stick to hand. Rest it for about 10 - 15 mins.
Divide into equal balls. Heat a tawa and once it's hot, roll out each ball and cook on both sides.
Sprinkle oil on both and cook on medium heat, till it's well done.
Enjoy these healthy White pumpkin Parathas with Millet flour!