Pumpkin Roti is a delicious 4 Ingredient side dish! The healthy Indian pumpkin flatbread goes well with curries, soup, or just on its own!! It is naturally Vegan.
Homemade Pumpkin Chapati ( Roti )
Call this Roti, Chapati, or even flatbread! Pumpkin Chapati is something I always make in autumn when there is fresh pumpkin available in the supermarket. Although you can also make this with canned pumpkin puree.
I find Vegetable Rotis are a great way to include extra veggies in our diet.
The recipe is super simple to make just like our basic Chapati recipe with just one additional step. We simply swap the water in the recipe with vegetable puree.
Ingredients for Easy Indian Pumpkin Flatbread
Flour – I like to use Whole wheat flour ( Chapati atta flour )for making this easy flatbread. If Wholewheat flour is not available, use Plain Flour/ All Purpose Flour.
Pumpkin Puree – Make them at home in advance with ease when Pumpkin is available in plenty. I have a recipe to make Pumpkin Puree at home in Instant Pot or in the Oven. Alternatively, steam the pumpkin in the pressure cooker and blend them to a smooth consistency. Either of the methods works really well.
Oil -Use any neutral flavor oil like sunflower oil, olive oil, or coconut oil.
Salt
How to make Pumpkin Roti?
It is really easy to make Pumpkin Roti ( Pumpkin flatbread at home).
Pumpkin Puree – For that, you will first need pumpkin puree. You may use the Homemade Pumpkin Puree that has been made in advance or use Libby’s canned pumpkin puree or make it instantly.
For Instant Pumpkin Puree – Place the cubed pumpkin in a pan with 1/2 cup of water. Cover and cook for a few minutes. Check if the pumpkin cubes are soft enough. Then add them to a blender to obtain a puree.
Pumpkin Roti Dough – Add whole wheat flour, pumpkin puree, and salt to a mixing bowl and knead to a smooth dough. Drizzle a bit of oil and knead again. Allow it to rest. If the puree is not sufficient enough, add a splash of water as necessary. Divide the dough into 15 balls.
Picking one dough ball at a time, dust with flour, and roll into a thin roti.
Cook the Roti – Heat a Tawa or a skillet. Cook the roti for about 1 minute or so until you start to see some bubbles. Flip the flatbread using the tongs and cook for another 30 seconds or so.
For Pumpkin Phulka Roti – Once you see the bubbles, use kitchen tongs and transfer the chapatis on the flame. They will puff up.
Using the spatula – In case you do not want to flame-bake the roti, gently press the roti using a flat spatula or kitchen towel until they are evenly cooked. The chapatis may puff up if they are evenly rolled.
Apply some ghee, if you like or simply leave it out.
To keep them warm, pile the flatbreads/ roti/ phulka in a casserole or wrap them in aluminium foil.
Serving Suggestion
Serve this easy peasy Pumpkin flatbread with a spicy curry, soup or just on its own. Pumpkin rotis are incredibly healthy and just so delicious!
If you love this recipe, you will also love
Chapati recipe ( Make them at home like a pro! )
No Yeast Garlic Naan bread
Pumpkin Phulka Roti Recipe below
Pumpkin Roti recipe (Vegan & Healthy Indian flatbread)
Print Pin RateIngredients
- 1 Cup Fresh Pumpkin Puree
- 1¾ Cup Whole Wheat Atta flour Chapati flour
- ¾ Tsp Salt
- 1 Tsp Oil
Instructions
- To prepare the dough – In a large mixing bowl, combine the pumpkin puree, wheat flour, salt and start kneading. Add a little water if needed as you knead until you achieve a soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 minutes or so.
- Divide the dough into 15 equal portions.Pick one dough ball at a time, dust it into the flour, and roll it into a 5 – 6 inch circle of approximately 2–3mm of even thickness.
How to cook the Pumpkin Flatbread
- Heat the tawa / frying pan to medium heat. Now add the rolled dough to the tawa and cook for a few seconds until you see bubbles on the top side. Flip it over and cook on the other side for a few more seconds.
- Once you see bubbles, use kitchen tongs and transfer the chapatis on the flame. They will puff up. Flip it and allow it puff up on the other side as well. Remove from heat, and brush with ghee or butter ( optional) Store in a casserole or wrap in a kitchen towel to keep them warm until you are ready to serve.
- Incase you do not want to flame bake the flatbread, you may cook for a few more minutes on the tawa. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
Stephanie Jane says
These look great and a lot easier than I expected they would be! I need to get my partner to eat more veg so hiding it like this is perfect.
How long do the flatbreads keep for after cooking? I don’t think we could eat 15 between two of us in one meal. Would they still be ok the next day if reheated?
Sandhya Hariharan says
What I suggest is store the extra dough for the next day and make them as and when you need. I managed to store the dough for 2 days in an airtight container.
An adult can easily have 3- 5 roti’s. Hope this helps Stephanie.
Stephanie Jane says
Great, thank you 🙂
Margaret Gallagher says
Sheer delight – CERTAINLY a recipe I’ll be trying – the combination of flavours are ESQUISITE
Sandhya Hariharan says
Do try and let me know how you like it Margaret!
Meeta says
Like you I love adding veggies where ever possible …. so this is the bomb! I have done the kale and spinach tour – but pumpkin is a great idea!
Tina Dawson says
Definitely trying these and the palak rotis this week!!!!
Stephanie@ApplesforCJ says
I’ve never had phulka but these sound really good and pretty easy to make. They’d be lovely with so many things.
Lizzie says
I’ve never made roti of any sort, but I love eating them. This looks like such a tasty recipe! I made a cheese sauce with butternut squash in today so I know what you mean about kids and vegetables!
Jessica Robinson says
These look like pumpkin deliciousness and cannot wait to try them. Your pics are beautiful.
Renee Gardner says
I am new to phulka, but I love how you snuck the veggies right into the bread. Have you tried it with spinach? I think the color would be gorgeous.
Sandhya Hariharan says
Oh yes!! I have a recipe on my blog with spinach too and they are quite popular..
Phulka’s are like chapathi’s or tortilla’s but flame baked.
Claire says
I saw these on pinterest and just had to try them.
We had them last night with a big bowl of spicy daal.
SOOOOO GOOD!!!
I don’t know if it is the pumpkin? But these were so soft and supple. Just what you want with scooping up lentils.
DELISH! Thank you for sharing.
Sandhya Hariharan says
It really means a lot to me Claire.. Yes.. the vegetable puree render that softness to the dough and yields soft supple phulka’s.