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    Home » Flatbread » Pumpkin Roti

    Sweet Roti Recipe with Pumpkin

    Published: Dec 6, 2021 by Pavani · 11 Comments

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    Pumpkin Roti is a sweet and delicious Indian flatbread. Grated pumpkin, jaggery and warm spices like cardamom and nutmeg make this sweet roti absolutely irresistible.

    I have instructions to make pumpkin puri as well since the same dough works for both. Serve the sweet roti or puri with a spicy dal for a scrumptious meal.

    Top view of white plate with pumpkin roti

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    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Pumpkin Puri
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Typically Indian roti recipes are savory like this rotli or this Khamiri roti. But there are some amazing sweet flatbread too in Indian cuisine like this sheermal or gur ki roti.

    Today I have another sweet roti recipe that is made with red pumpkin and jaggery. You can call these pumpkin paratha or chapati or even roti.

    Recipe is from Sukham Ayu cookbook. The original recipe in the book is for pumpkin poori. I was pleasantly surprised to find a deep fried recipe in this Ayurvedic book. Because the popular notion is that rich foods are not appropriate under Ayurveda.

    But in reality, if you maintain a proper balanced diet as a rule, then occasional pooris will do you no harm. Balance is the key here.

    Brown paper with stack of pumpkin puri

    But I usually avoid deep-frying and make these pumpkin roti on a skillet. These jaggery roti are soft, slightly sweet and absolutely delicious. The addition of warm spices in the paratha, cardamom and nutmeg, make the whole kitchen smell amazing.

    Serve with a spicy & tangy amti dal and it is a match made in heaven. Do try this tasty sweet roti with pumpkin, I am sure you will love them as much as we do.

    Black plate with a stack of pumpkin roti

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make these kaddu ki roti aka pumpkin roti:

    • Pumpkin or kaddu - you will need 1 cup of grated pumpkin for the recipe. Peel and grate a small pumpkin, then measure out 1 cup.
    • Atta or Indian whole wheat flour. Indian wheat is softer and less hearty than US wheat. So, atta makes softer roti. Look for it in Indian or Asian groceries or online. If you cannot find Atta, then mix equal quantities of all purpose flour and whole wheat flour instead.
    • Jaggery - you can use jaggery powder or buy jaggery blocks and grate them yourself.
    • Spices - Ground cardamom and nutmeg
    • Salt

    You will need a rolling pin to shape the roti. And also a tawa or griddle to cook the roti.

    Ingredients needed - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make sweet roti with pumpkin:

    Steam or microwave grated pumpkin until soft. Steam for 5~7 minutes or microwave for 2~3 minutes.

    In a small pan, combine jaggery with water and cook till melted. If there is scum on top, then strain it out. Add the steamed pumpkin and cook for 2 minutes. Turn off the heat and let the mixture cool for 5~10 minutes.

    Melting jaggery and adding grated jaggery to steel pan

    In a medium size mixing bowl, combine atta, cardamom, nutmeg and salt. Add the pumpkin-jaggery mixture to the flour and mix. Add about ¼~½ cup of water, mix and knead to form a soft, pliable dough. Drizzle in 1 teaspoon of melted ghee and knead it into the dough.

    Cover the bowl and set aside for 10 minutes.

    Making the dough

    Divide the dough into 8 equal pieces and roll it out into a 6~7" round roti on a well floured surface. Sprinkle more flour, if needed, to help with the rolling.

    Heat a tawa or griddle on medium heat. Gently place the roti on the preheat tawa. 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.

    Rolling out and cooking the flatbread

    Keep the rotis warm covered in a kitchen towel while you make the remaining roti.

    Top view of sweet roti

    Pumpkin Puri

    To make kaddu ki puri, make the dough as written above. Make sure to make a stiff dough.

    Divide the dough into 10~12 equal portions and roll into balls. Flatten the balls gently between your palms. Roll the dough without using flour. Instead, roll the dough on lightly greased surface to prevent sticking. Roll into small discs of 3~4" diameter.

    Heat oil for deep frying in a wok on medium heat. Gently slide the dough into the hot oil, press lightly with a slotted spoon. Turn them over and cook until golden brown on both sides. Remove and place on absorbent paper to absorb excess oil.

    Step by step photos of making poori

    Expert Tips

    • Indian roti is generally made with atta which makes a soft flatbread. But if you cannot source atta, then you can make these pumpkin chapati by mixing equal amounts of all purpose and whole wheat flour.
    • You can use jaggery powder or grate jaggery blocks.
    • Color of jaggery differs from one batch to the other. So the roti might turn darker if the jaggery is dark in color.
    • Leftover dough can be wrapped in plastic wrap and stored in the fridge for 2 days. Let the dough come to room temperature before making the roti.
    • If you have any leftover roti, then wrap them in aluminum foil and store in the refrigerator for up to 2 days. Microwave roti wrapped in damp paper towel and reheat until heated through.

    You might also like

    Here are a few more red pumpkin recipes that you might like:

    • Vegan Pumpkin Bread Recipe with sourdough discard
    • black saucepan with Karnataka style sambar
      Karnataka style Pumpkin Sambar
    • Mukkala Pulusu Recipe
    Top view of white plate with pumpkin roti

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of white plate with pumpkin roti

    Sweet Pumpkin Roti

    Pumpkin Roti is a slightly sweet and absolutely delicious Indian flatbread. Serve with a spicy dal or curry for a complete meal.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 20 mins
    Resting Time:: 10 mins
    Total Time: 50 mins
    Course: bread, breads, Main Course
    Cuisine: Indian
    Servings: 8 Roti

    Ingredients

    • 1 cup Pumpkin, peeled and grated
    • ⅓ cup Grated Jaggery
    • ½ cup Water, divided
    • 1½ cups Atta/ Indian Whole-wheat flour*
    • ¼ teaspoon Ground Cardamom
    • ¼ teaspoon Ground Nutmeg
    • ¼ teaspoon Salt
    • As needed Ghee, for brushing

    Instructions

    • Steam or microwave grated pumpkin until soft. Steam for 5~7 minutes or microwave for 2~3 minutes.
    • In a small pan, combine jaggery with water and cook till melted. If there is scum on top, then strain it out. Add the steamed pumpkin and cook for 2 minutes. Turn off the heat and let the mixture cool for 5~10 minutes.
    • In a medium size mixing bowl, combine atta, cardamom, nutmeg and salt. Add the pumpkin-jaggery mixture to the flour and mix. Add about ¼~½ cup of water, mix and knead to form a soft, pliable dough. Drizzle in 1 teaspoon of melted ghee and knead it into the dough.
      Cover the bowl and set aside for 10 minutes.
    • Divide the dough into 8 equal pieces and roll it out into a 6~7" round roti on a well floured surface. Sprinkle more flour, if needed, to help with the rolling.
    • Heat a tawa or griddle on medium heat. Gently place the roti on the preheat tawa. 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.

    To make Pumpkin Puri:

    • To make poori, make the dough as written above. Divide the dough into 10~12 equal portions and roll into balls. Flatten the balls gently between your palms. Roll the dough without using flour. Instead, roll the dough on lightly greased surface to prevent sticking. Roll into small discs of 3~4" diameter.
    • Heat oil for deep frying in a wok on medium heat. Gently slide the dough into the hot oil, press lightly with a slotted spoon. Turn them over and cook until golden brown on both sides. Remove and place on absorbent paper to absorb excess oil.

    Notes

    • Indian roti is generally made with atta which makes a soft flatbread. But if you cannot source atta, then you can make these pumpkin chapati by mixing equal amounts of all purpose and whole wheat flour.
    • You can use jaggery powder or grate jaggery blocks.
    • Color of jaggery differs from one batch to the other. So the roti might turn darker if the jaggery is dark in color.
    • Leftover dough can be wrapped in plastic wrap and stored in the fridge for 2 days. Let the dough come to room temperature before making the roti.
    • If you have any leftover roti, then wrap them in aluminum foil and store in the refrigerator for up to 2 days. Microwave roti wrapped in damp paper towel and reheat until heated through.

    Nutrition

    Serving: 1Roti | Calories: 147kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 74mg | Potassium: 75mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1234IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Harini

      January 26, 2018 at 9:22 pm

      That is a good one. i have also started to use the Udipi brand powdered jaggery as opposed to the white jaggery moulds we get here.

      Reply
    2. Priya

      January 27, 2018 at 3:36 am

      These pumpkin rotis with jaggery sounds yummy. I cook pumpkin with jaggery as a curry and loved that. Surely will try this. my son will love it for sure.

      Reply
    3. Preeti

      January 27, 2018 at 6:10 am

      Wow.. picture looks perfect.
      Love the pumpkin stuffing in paratha.

      Reply
    4. Amina Khaleel

      January 27, 2018 at 7:25 am

      pumpkin roti sounds unique... will try it soon...

      Reply
    5. Priya Suresh

      January 27, 2018 at 9:33 am

      Sweet pumpkin roti with dal or curry makes defnitely an interesting combination. Seriously i dont even need any curries to enjoy this sort of sweet rotis. Lovely rotis there.

      Reply
    6. Rafeeda - The Big Sweet Tooth

      January 28, 2018 at 4:41 am

      The pumpkin would make this really moist, isn't it? Very interesting roti...

      Reply
    7. Sandhya Ramakrishnan

      January 28, 2018 at 7:13 pm

      Pavani, I love these pumpkin roti's. These would be great for lunch boxes and my boys love red pumpkin. These mildly sweet parathas would keep them filled through the day.

      Reply
    8. Usha

      January 30, 2018 at 9:47 am

      I don't remember the brand but jaggery powder I bought the last time had lot of impurities and felt mini blocks had less or no impurities at all. I will try Udipi brand next time. Sweet pumpkin parathas is looks good.

      Reply
    9. Srivalli

      January 31, 2018 at 1:04 am

      That's a fantastic combination Pavani, just the other day I read a recipe with exact this combo and was wondering how it will be..good one..btw guess you forgot to send the ccc email..:)

      Reply
    10. Sapana

      January 31, 2018 at 5:35 am

      The pumpkin roti looks and sounds so delicious. Love the way you have served them with that drumstick curry.

      Reply
    11. Suja Ram

      February 01, 2018 at 4:35 am

      Iam so crazily in love with that Board Pavani! Pumpkin Paratha sounds interesting. Which pumpkin is used btw? Can I use yellow pumpkin?

      Reply

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