Sweet Pumpkin Roti (Indian flatbread) are slightly sweet and absolutely delicious with the addition of warm spices like cardamom and nutmeg.
For the final day of this week's blogging marathon, I made an Indian sweet flatbread. This is a Sweet Pumpkin roti made with jaggery and flavored with cardamom and nutmeg. Recipe is from Sukham Ayu cookbook. I haven't cooked from a cookbook in quite some time, so sending this to Valli's Cooking from Cookbook event as well.
The only Indian sweet flatbread I have tried so far is poli or bobbatlu. When I saw this recipe in the cookbook, I wanted to give it a try. The original recipe is actually for Pumpkin Poori but I rarely make fried food at home, so made these roti instead.Steamed grated pumpkin is mixed with atta (wholewheat flour), jaggery, warm spices like cardamom and nutmeg. The whole kitchen smelled amazing while cooking these roti -- it smelled like a festival at home. I wish I had tried these roti earlier -- I would have made them so many times.
These roti are soft, sweet and absolutely delicious. The cookbook suggests serving these sweet pumpkin roti with a spicy & tangy amti (dal). I would never imagined that this combo would work, but I was pleasantly surprised and highly recommend. I will post the recipe for the Amti soon.
Sending this over to Valli's Cooking from Cookbook Challenge: Last week of January edition.
Sweet Pumpkin Roti
- 1 cup Grated Pumpkin
- ⅓ cup Jaggery, grated I used Udipi brand powdered Jaggery
- 1½ cups Atta (Wholewheat flour)
- ¼ tsp Ground Cardamom
- ¼ tsp Ground Nutmeg
- To taste salt
- As needed ghee
- Steam the grated pumpkin for 5~7 minutes or microwave for 2~3 minutes.
- In a small pan, combine jaggery with 1~2tbsp water and cook till melted. Add the steamed pumpkin and cook for 2 minutes. Turn off the heat and let the mixture cool.
- In a mixing bowl, combine wheat flour, nutmeg, cardamom and salt. Add the pumpkin-jaggery mixture to the flour, mix and knead to form a soft, pliable dough. Add little water if the dough is too dry. Drizzle in 1tsp melted ghee and knead it into the dough.
- Cover the bowl and set aside for 10 minutes.
- Divide the dough into 6~8 equal pieces and roll it out into a 6~7" round disc. Dip the dough in flour to help with the rolling.
- Transfer the roti onto a preheated tawa/ griddle over medium flame. When small bubbles start to form, flip and smear some ghee on the surface. Flip again and press gently with a spatula. Smear more ghee and flip once again. When dark golden spots start to appear on both sides of the roti, take it off of the skillet. Repeat with the remaining dough.
- Keep the rotis warm covered in a kitchen towel while you make the remaining roti.
- Serve these sweet roti with a tangy spicy curry or dal.