• 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.