Sweet Roti Recipe with Pumpkin

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.

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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.

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.

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.

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.

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.

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.

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:

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Recipe Card

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

Cook ModePrevent your screen from going dark

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Resting Time:: 10 minutes mins

Total Time: 50 minutes mins

Course: bread, breads, Main Course

Cuisine: Indian

Servings: 8 Roti

Ingredients

1x2x3x

• 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

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