Paratha Roti and Pumpkin for Breakfast this morning, Joshua & Chef Jon's favorite 😍

Welcome to the kitchen and start cooking Paratha Roti and Pumpkin Curry.

Put oil in the pan for cooking the Roti.

Add curry leaves, onions, garlic, and pepper to the pan and stir.

Add whole jeera to fry with the onions, garlic, and pepper.

Add light pumpkin to the pan after frying the spices.

Add curry powder to the pan and fry it before adding the pumpkin.

Stir the curry mixture for a couple more minutes before adding the rest of the pumpkin.

Add thyme and salt to taste, and brown sugar to the pumpkin curry.

Cover the pan to let the pumpkin cook.

Prepare the dough for Roti by mixing flour, baking powder, ghee, and salt.

Knead the dough until it's not very stiff.

Roll out the dough, apply oil, and re-wrap it.

Cook the Roti in the pan until fluffy and nice.

Check the pumpkin curry and stir it as it cooks.

Wrap leftover Roti individually in Saran Wrap and store in the freezer or fridge for later use.

Warm up leftover vegetables like eggplant and Bora with potatoes to serve with the meal.

Equipment Needed

Spice Level:

Dietary