Thursday, October 6, 2016

Red Pumpkin Parantha

I stumbled across this Maharashtrian speciality Bhoplyache Gharge, It's a thick poori made out of grated red pumpkin, wheat flour, rice flour and jaggery. I decided to give it a healthy twist by using red rice flour, reducing the jaggery quantity and roasting it on a non-stick pan like a parantha using little oil, instead of deep frying it. I also added little red chili powder. And the result was awesome. It makes for a wholesome, slightly indulgent breakfast.

So here's the recipe

Red pumkin (grated)  - 1 cup
Jaggery (grated or powdered) - 1/2 cup
Wholewheat flour - 1/2 cup
Red rice flour - 1/2 cup
Salt - a pinch
Red chili powder - 1 tbsp

Heat the pumpkin and jaggery in a non-stick pan on a slow flame till well combined 
Let it cool
Combine the remaining ingredients
Add to the jaggery-pumpkin mixture
Combine to form a smooth dough
You can add extra flour if required to get the consistency right
Roll out thick like a 5 rupee coin
Roast on a non-stick girdle using little oil till both sides are well browned
Serve hot with piping hot tea or coffee

Health Benefits 

One of the very low calorie vegetables
Has high level of vitamin A
Also rich in vitamins C and E
Excellent source of antioxidants like Zea-xanthin which offers protection from "age-related macular diseases
Good source of B-complex group of vitamins

Red Rice Flour
Rich in antioxidants
Has zinc, a mineral that accelerates wound healing
Has vitamin B6
Has cholesterol-lowering effect
Prevent heart diseases
Lowers the risk of obesity
Loaded with anti-oxidants which are extremely therapeutic for the skin
Superb source of magnesium, a crucial nutrient needed to build healthy bones
Rich in fibre

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