Pumpkin Roti

Roti is a very versatile food.    You can make variations very easily.   My older one plays 2 hrs soccer at school on Fridays and She asks for some quick lunch.   I pack home made bread sandwiches/parata or Chapati rolls.  

Pumpkin is one of the colorful vegetable that is very appealing in look as well as on taste.  Typically, it is used in sambar and somehow it does not make it in our week-day lunch menu.   I love using it in roti, buns and bread.

What you need?

 Pumpkin - 5 medium sized slices

 Kamut Wheat Flour -  2 cups

 Garam masala - 1 tsp

 Salt - 1 tsp

 Hing/Asofoedita - 1/8 tsp

 Kasuri Methi - 1 Tbsp(optional)

How to make?

1. Steam the pumpkin with the peel for 15 mins .   Insert a toothpick to check if it is cooked.   Let it cool for 5 mins.

2,  Scoop out the pulp using a spoon and mash it with hand or use a hand blender. 

3.  Now, in a bowl, add flour, masala, salt and asofoedita, mix everything while dry.   Add the pumpkin puree little by little till you get the dough texture.   You can add more flour if it is too wet or adjust little water if the puree was not sufficient.  

4.  Divide the dough into lemon size balls and make rotis/phulkas.  I typically make phulkas and apply ghee. 

I served it with Paneer Butter Masala!


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