Peel and grate 250 grams of pumpkin. Squeeze out the excess water and keep the grated pumpkin aside.
In a mixing bowl, add 2 cups of whole wheat flour, the grated pumpkin, 1 teaspoon of ajwain (carom seeds), 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, salt to taste, and 1 tablespoon of oil. Mix well.
Gradually add water and knead the mixture into a soft dough. Cover the dough and let it rest for 15-20 minutes.
Divide the dough into equal portions and roll each portion into a ball.
Dust a rolling surface with some dry flour and roll each ball into a circular paratha, about 6-7 inches in diameter.
Heat a tawa (griddle) on medium flame. Place the rolled paratha on the tawa and cook for a minute or until small bubbles appear on the surface.
Flip the paratha and cook the other side for a minute. Apply some ghee or oil on both sides and cook until golden brown and crispy.
Serve the pumpkin paratha hot with yogurt, pickle, or any curry of your choice.