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.
To prepare Instant Pumpkin Puree - 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.
To prepare the dough - 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.
How to cook the Pumpkin Flatbread - Heat a skillet / tava and cook each flatbread on the pan slightly for a few minutes until you start to see some bubbles. Flip the flatbread 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 the flatbread, 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.