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Sweet Pumpkin Roti (Indian flatbread) are slightly sweet and absolutely delicious with the addition of warm spices like cardamom and nutmeg. Serve with a spicy dal or curry for a complete meal.


8 Roti

Total time

40 minutes




  • 1 cup Grated Pumpkin
  • ⅓ cup Jaggery (grated)
  • 1 cups Atta (Wholewheat flour)
  • ¼ tsp ground cardamom
  • ¼ tsp ground nutmeg
  • to taste Salt
  • as needed ghee


  1. Steam the grated pumpkin for 5~7 minutes or microwave for 2~3 minutes.
  2. In a small pan, combine jaggery with 1~2tbsp water and cook till melted. Add the steamed pumpkin and cook for 2 minutes. Turn off the heat and let the mixture cool.
  3. In a mixing bowl, combine wheat flour, nutmeg, cardamom and salt. Add the pumpkin-jaggery mixture to the flour, mix and knead to form a soft, pliable dough. Add little water if the dough is too dry. Drizzle in 1tsp melted ghee and knead it into the dough.
  4. Cover the bowl and set aside for 10 minutes.
  5. Divide the dough into 6~8 equal pieces and roll it out into a 6~7" round disc. Dip the dough in flour to help with the rolling.
  6. Transfer the roti onto a preheated tawa/ griddle over medium flame. When small bubbles start to form, flip and smear some ghee on the surface. Flip again and press gently with a spatula. Smear more ghee and flip once again. When dark golden spots start to appear on both sides of the roti, take it off of the skillet. Repeat with the remaining dough.
  7. Keep the rotis warm covered in a kitchen towel while you make the remaining roti.
  8. Serve these sweet roti with a tangy spicy curry or dal.
  9. View the recipe instructions at Cook's Hideout

Contains allergens
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