Pressure cook the yellow pumpkin, salt, Kashmiri chili powder, and garam masala

Transfer the cooked pumpkin along with the water to a bowl

Add wheat flour to the mixture and let it rest

When cool enough to handle, knead the dough

Grease it with oil and cover with a moist kitchen towel

Rest the dough for 15 minutes

Knead a small portion of the dough

Roll out the paratha

Cook the paratha in ghee and serve