Place the pumpkin pieces on a steamer plate and cook them in a pressure cooker for one whistle. Once cooked, transfer the pumpkin to a mixing bowl and mash.

Add wheat flour, salt, sugar, and oil to the mashed pumpkin. After mixing the ingredients, knead into a dough. Cover the dough and let it rest for 15 minutes.

After resting, knead the dough again to smoothen it. Divide the dough into 8 equal-sized balls, keeping them covered. Dust the countertop with flour and take one portion of the dough. Roll it out like you would for a regular chapati.

Smear a few drops of oil over the rolled dough and lightly sprinkle some flour. Starting from the top, tightly roll the dough. Once rolled, use a knife to split the roll into two, leaving one end intact. Coil the dough in a twisted manner, pressing tightly as you go. Dust the dough again and spread it out thinly.

Heat a gridle and place the paratha on it. Cook over medium heat, smearing a little oil on both sides.

Once golden spots appear on both sides, remove the paratha and store it in a hot pack. Repeat the process with the remaining dough balls.