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Pumpkin Roti is a delicious 4 Ingredient side dish! The healthy Indian pumpkin flatbread goes well with curries, soup, or just on its own!! It is naturally Vegan.
Homemade Pumpkin Chapati ( Roti )
Call this Roti, Chapati, or even flatbread! Pumpkin Chapati is something I always make in autumn when there is fresh pumpkin available in the supermarket. Although you can also make this with canned pumpkin puree.
I find Vegetable Rotis are a great way to include extra veggies in our diet.
The recipe is super simple to make just like our basic Chapati recipe with just one additional step. We simply swap the water in the recipe with vegetable puree.
Ingredients for Easy Indian Pumpkin Flatbread
Flour – I like to use Whole wheat flour ( Chapati atta flour )for making this easy flatbread. If Wholewheat flour is not available, use Plain Flour/ All Purpose Flour.
Pumpkin Puree – Make them at home in advance with ease when Pumpkin is available in plenty. I have a recipe to make Pumpkin Puree at home in Instant Pot or in the Oven. Alternatively, steam the pumpkin in the pressure cooker and blend them to a smooth consistency. Either of the methods works really well.
Oil -Use any neutral flavor oil like sunflower oil, olive oil, or coconut oil.
Salt
How to make Pumpkin Roti?
It is really easy to make Pumpkin Roti ( Pumpkin flatbread at home).
Pumpkin Puree – For that, you will first need pumpkin puree. You may use the Homemade Pumpkin Puree that has been made in advance or use Libby’s canned pumpkin puree or make it instantly.
For Instant Pumpkin Puree – Place the cubed pumpkin in a pan with 1/2 cup of water. Cover and cook for a few minutes. Check if the pumpkin cubes are soft enough. Then add them to a blender to obtain a puree.
Pumpkin Roti Dough – Add whole wheat flour, pumpkin puree, and salt to a mixing bowl and knead to a smooth dough. Drizzle a bit of oil and knead again. Allow it to rest. If the puree is not sufficient enough, add a splash of water as necessary. Divide the dough into 15 balls.
Picking one dough ball at a time, dust with flour, and roll into a thin roti.
Cook the Roti – Heat a Tawa or a skillet. Cook the roti for about 1 minute or so until you start to see some bubbles. Flip the flatbread using the tongs and cook for another 30 seconds or so.
For Pumpkin Phulka Roti – Once you see the bubbles, use kitchen tongs and transfer the chapatis on the flame. They will puff up.
Using the spatula – In case you do not want to flame-bake the roti, gently press the roti using a flat spatula or kitchen towel until they are evenly cooked. The chapatis may puff up if they are evenly rolled.
Apply some ghee, if you like or simply leave it out.
To keep them warm, pile the flatbreads/ roti/ phulka in a casserole or wrap them in aluminium foil.
Serving Suggestion
Serve this easy peasy Pumpkin flatbread with a spicy curry, soup or just on its own. Pumpkin rotis are incredibly healthy and just so delicious!
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Pumpkin Phulka Roti Recipe below
Pumpkin Roti recipe (Vegan & Healthy Indian flatbread)
5 from 5 votes
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Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Resting Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 15 Roti
Calories: 63kcal
Author: Sandhya Hariharan
Make Soft Pumpkin roti at home with fresh Pumpkin Puree & Chapati Atta flour.
Ingredients
- 1 Cup Fresh Pumpkin Puree
- 1¾ Cup Whole Wheat Atta flour Chapati flour
- ¾ Tsp Salt
- 1 Tsp Oil
Instructions
To prepare the dough – In a large mixing bowl, combine the pumpkin puree, wheat flour, salt and start kneading. Add a little water if needed as you knead until you achieve a soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 minutes or so.
Divide the dough into 15 equal portions.Pick one dough ball at a time, dust it into the flour, and roll it into a 5 – 6 inch circle of approximately 2–3mm of even thickness.
How to cook the Pumpkin Flatbread
Heat the tawa / frying pan to medium heat. Now add the rolled dough to the tawa and cook for a few seconds until you see bubbles on the top side. Flip it over and cook on the other side for a few more seconds.
Once you see bubbles, use kitchen tongs and transfer the chapatis on the flame. They will puff up. Flip it and allow it puff up on the other side as well. Remove from heat, and brush with ghee or butter ( optional) Store in a casserole or wrap in a kitchen towel to keep them warm until you are ready to serve.
Incase you do not want to flame bake the flatbread, you may cook for a few more minutes on the tawa. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
Notes
I bought roughly 500g of Pumpkin with the skin. After skinning the pumpkin, cooking, and pureeing them, I got roughly 245g.
To prepare Instant Pumpkin Puree – Skin the pumpkin and roughly chop them into cubes. Wash them well and add them to a pan with 1/2 a cup of water and allow them to cook. Check with the poke of a fork, if they pass through.
Allow them to cool down for 5 minutes and puree them in a blender.
Nutrition
Calories: 63kcal | Carbohydrates: 12.7g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 117mg | Potassium: 89mg | Fiber: 2.6g | Sugar: 1.3g | Calcium: 9mg | Iron: 1mg
Course: Side Dish
Cuisine: North Indian
Keyword: pumpkin chapati, pumpkin roti
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