Pumpkin Roti - warm, soft and wholesome flatbread made with fresh pumpkin puree and whole wheat flour. This vegan flatbread makes a perfect midweek meal when paired with raita or curry.
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This recipe is a great way to sneak pumpkin into your family's diet, especially for picky eaters. It is one of the best ways to use up leftover pumpkin puree.
I have used homemade pumpkin puree, but canned pumpkin puree works as well. Check out how to cook whole pumpkin in instant pot for more details with tips and tricks.
Ingredients
- Pantry Ingredients: Whole wheat flour and salt.
- Pumpkin: Pureed pumpkin. Make sure it is smooth without any lumps.
- Liquid: Water to knead the dough.
See the recipe card for quantities.
Step By Step Instructions
Step 1: In a mixing bowl, combine wheat flour, pumpkin puree and salt.
Step 2: Now mix everything well until it has a crumbly texture.
Step 3: Now, add water gradually and knead it into a soft dough.
Step 4: Add a dash of oil and knead for a minute.
Step 5: Cover the bowl with a plate and let the dough rest for 20 minutes.
Step 6: Divide the dough into 7 equal balls.
Step 7: Flatten the ball slightly and place it on a wooden board.
Step 8: Lightly dust the wooden board with flour and coat both sides of the dough ball with flour.
Step 9: Roll it with a rolling pin into a thin circular disc.
Step 10: Heat the tava over medium high heat on the stovetop.
Step 11: Place rolled roti on hot tava.
Step 12: Cook for 30-40 seconds or until bubbles appear on them.
Step 13: Flip and cook other side, pressing gently with a flat spatula.
Step 14: Apply a few drops of oil both sides and cook until roti puffs up and brown spots appear.
Step 15: Remove roti from the pan, wrap with a muslin cloth.
Step 16: Cook remaining rotis, stack them and wrap in a muslin cloth. Place them inside the hot box to keep them warm.
Serve soft pumpkin roti with raita, drumstick pickle or any curry, such as vankaya vepudu, jeera aloo, kohlrabi curry or drumstick leaves curry.
Substitutions and Variations
Spices: You can add roasted cumin powder, ajwain (carom seeds), turmeric and chilli powder to make rotis flavourful.
Vegetables: Add finely chopped green chillies to make rotis spicy. Grated carrot, finely chopped spinach and a handful of chopped coriander leaves add a lovely flavour.
Storage
Pumpkin roti tastes best when eaten fresh. But they stay fresh for a few hours when stored properly in a hot box or an airtight container.
Ensure that stacked and wrapped rotis are placed in a hot box or an airtight container to keep them soft and warm for a few hours until ready to serve.
You can prepare the dough ahead and store it in the fridge in an airtight container for up to 2 days. Remove the dough from the fridge and let it sit for an hour to reach room temperature before making rotis.
Tips and Tricks
Rest Dough: After kneading the dough, cover the bowl and let it rest for at least 20 minutes to get soft rotis.
Flour: Lightly dust the wooden board and the dough ball with flour while rolling to prevent them from sticking to the rolling pin or wooden board.
Storing Parathas: Stack cooked rotis and wrap them in a muslin cloth or kitchen towel and then place them inside a hot box or an airtight container.
Related
Looking for other flatbread recipes like this? Try these:
Pairing
These are my favourite dishes to serve with pumpkin paratha:
KEEP IN TOUCH
Do let me know if you try this pumpkin roti recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Pumpkin Roti
Equipment
- 1 Plate
- 1 Chapati Rolling Pin & Board
- 1 Steel Spatula With Long Handle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Cup (or) 160 gm Wheat Flour
- ¼ Cup (or) 85 gm Pumpkin Puree
- a pinch Salt
- ¼ Cup Water adjust to get right consistency
- 3-4 Teaspoons Oil
Instructions
- In a mixing bowl, combine wheat flour, pumpkin puree and salt.1 Cup (or) 160 gm Wheat Flour, ¼ Cup (or) 85 gm Pumpkin Puree, a pinch Salt
- Now mix everything well until it has a crumbly texture.
- Now, add water gradually and knead it into a soft dough.¼ Cup Water
- Add a dash of oil and knead for a minute.3-4 Teaspoons Oil
- Cover the bowl with a plate and let the dough rest for 20 minutes.
- Divide the dough into 7 equal balls.
- Flatten the ball slightly and place it on a wooden board.
- Lightly dust the wooden board with flour and coat both sides of the dough ball with flour.
- Roll it with a rolling pin into a thin circular disc.
- Heat the tava over medium high heat on the stovetop.
- Place rolled roti on hot tava.
- Cook for 30-40 seconds or until bubbles appear on them.
- Flip and cook other side pressing gently with flat spatula.
- Apply a few drops of oil both sides and cook until roti puffs up and brown spots appear.3-4 Teaspoons Oil
- Remove roti from the pan, wrap with a muslin cloth.
- Cook remaining rotis, stack them and wrap in a muslin cloth. Place them inside the hot box to keep them warm.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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