To make Aloo
Paranthas with a healthy twist, take whole wheat flour, soya flour, oats flour and salt in a bowl. Add sufficient water and knead into soft dough.
To make the filling
heat oil in a non-stick pan, add garlic, red chilli powder, turmeric powder, salt, potatoes and pumpkin and mix well. Add coriander leaves and mix well.
Divide the dough into
equal portions and shape them into balls. Roll each ball into a round disc, place some potato mixture in the centre, gather the edges together and press lightly to seal.
Roll each stuffed ball
into a parantha.
Heat a non-stick
tawa, place a parantha on it and cook. Drizzle a few drops of ghee over it, flip, drizzle a few drops of ghee on the other side too and cook till both sides are evenly done and golden.