pumpkin roti
Prep time
Cook time
Total time
Author: Ash
Recipe type: bread, lunch, dinner
Cuisine: Indian
Serves: 12
Ingredients
- 2 cups Whole Wheat flour / atta
- ¼ cup pumpkin puree ( you can steam or boil the pumpkin, mash or puree it or use canned pumpkin puree)
- 1 tbsp salt
- ⅓ cup of water
Instructions
Mixing for the roti
- In a large bowl or flat plate with high edges, take 2 cups of flour.
- Add the pumpkin and salt.
- Mix the pumpkin and flour with salt. Slowly start adding water and mix with your hand. Don't add all water at once. Keep adding water as needed, while mixing.
- Once the dough starts to form, do not add more water. The amount of water will vary depending on the brand of flour you use and the temperature of the room.
- Rest the dough for 10 minutes before kneading it again. Make it smooth by kneading it with your fist for about two minutes. The more you knead the more softer the rotis will be. When you press your finger against the dough, it should leave an impression. The top will be smooth and soft looking. This is the right consistency of the dough.
- Cover with a damp cloth and let it rest for at least 20 minutes. This helps gluten to release and the dough becomes more elastic. Open and knead and roll into a log.
- The final dough should be semi soft, not hard (hard is best for puri's).
Making the rotis:
- Take a small ball and dust it with flour on both sides and start rolling. With even pressure, roll from middle to outside.
- Make sure you don't have any tears or folds or pinches in the roti dough. The pulkas/roti will not puff.
Cooking the rotis:
- Pre Heat a Tawa (griddle) on medium-high flame.
- Pick the roti and flip between both your palms to remove any extra flour. Transfer roti on the tawa by taking it on your palm.
- Turn when the color starts changing and small air pockets form in about 10 seconds.
- For the other side, now we want to cook until there are some brown spots on the roti
- Take it out of the griddle and cook directly on medium flame. Use a flat tong (chimta) to turn from side to side until the roti puffs. It will take about 5-10 seconds on each side.
Notes
Tips to make soft roti:
Knead the dough well, it should be not too hard and not too soft/sticky.
Let the dough rest covered with a damp cloth for 15-30 minutes, so the gluten is released and it becomes more pliable.
Roll the dough with the pam, applying equal pressure on all sides.
Apply ghee to cooked rotis so it stays softer longer.
When you are a begginer to roti making, you might need to use more dry flour. But always dust off any excess flour before cooking on the Tawa, otherwise the dry flour can make the roti dry and hard.
Making roti needs lots of practice. So be patient and keep practicing.
Knead the dough well, it should be not too hard and not too soft/sticky.
Let the dough rest covered with a damp cloth for 15-30 minutes, so the gluten is released and it becomes more pliable.
Roll the dough with the pam, applying equal pressure on all sides.
Apply ghee to cooked rotis so it stays softer longer.
When you are a begginer to roti making, you might need to use more dry flour. But always dust off any excess flour before cooking on the Tawa, otherwise the dry flour can make the roti dry and hard.
Making roti needs lots of practice. So be patient and keep practicing.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/10/27/pumpkin-roti/