Pumpkin Phulka or Roti are a great way to include pumpkin in your diet.
Though we hail from the south of India, Phulka’s have been our staple diet in the family. Kids love Roti’s, Paratha’s and Chapathi’s more than Rice at home and this leaves me to explore and experiments with new ways and new recipes.
We totally love it too!!
As long as, I can sneak in the greens, yellows and red’s into the flatbread, I am one happy mummy.. Children also enjoy it as long as they don’t see any texture from the vegetables or they have to actually bite into pieces of vegetables they hate. Fair enough!!
Every time, we buy Pumpkin from the Indian grocer, I always make a traditional Palakkad Cuisine dish called Mathan Molagootal or they go into a Pumpkin Soup. But that’s all about.. This time, I was firm to make something else and completely different from Molagootal or a Dry Side dish.
Starring at my children for 2 minutes, who were actually playing with their tablets, I got an idea. And I knew it has to be a flatbread. Soft and just what they would like.
I have made these gorgeous Spinach Roti | Palak Phulka earlier and they have been popular at home as Green Roti – 1 as I always make Roti’s with Avocado as well..
This time, it was purely a gamble.. and I decided to try my hands on Pumpkin Phulka or Roti.
The first step was to steam the Pumpkin in a Pressure cooker or alternatively, I tried cooking them on a pan with 1/2 cup of water. Once I found the pumpkins were soft enough with a poke of a fork, they were added to a blender to obtain a puree.
Well, that’s the only preparation bit for the Pumpkin Phulka, I must say. Then knead a dough with your hand using Whole Wheat Flour, Pumpkin Puree, Salt and little oil. That is it!!
How does it taste?
They taste just like normal phulka would, with no sweetness from the pumpkin. And they puff up like a regular phulka too.
Next time I get hold of pumpkin, I shall post a picture with ingredients too..
Pumpkin Phulka Roti Recipe
Make Soft pliable Pumpkin Phulka roti at home with fresh Pumpkin Puree & Whole Wheat Flour.
Not to worry, if you don't have whole wheat flour, make them with Plain Flour in that case.
- 1 Cup Fresh Pumpkin Puree
- 1 3/4 Cup Whole Wheat Flour Atta
- 3/4 Tsp Salt
- 1 Tsp Oil
Skin the pumpkin and roughly chop them into cubes. Wash them well and add them to a pan with 1/2 a cup of water and allow them to cook. Check with the poke of a fork, if they pass through.
Allow them to cool down for 5 minutes and puree them in a blender.
In a large mixing bowl, combine the pumpkin puree, wheat flour, salt and start kneading. Add a little more 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 portion of dough at a time, dust some flour and spread them with the roller into thin phulka/ roti.
Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles. Flip the phulka using the tongs and cook for another 30 seconds or so. Now using the tongs, place the side of the phulka that was first cooked on the flame, watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well. Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with Aloo Matar or Kadhi, some yogurt and pickle.
Incase you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
I bought roughly 500g of Pumpkin with the skin. After skinning the pumpkin, cooking and pureeing them, I got roughly 220g.
On a day to day basis, we avoid using ghee on Phulka and Roti for us ( adults ) but I do add some for the kids.