Pumpkin Besan Roti Recipe – Easy Indian Flatbread with Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Pumpkin Besan Roti Recipe – Easy Indian Flatbread with Sesame Seeds

Hey everyone! I’m so excited to share this recipe with you – Pumpkin Besan Roti. It’s a little slice of comfort food that my family absolutely loves, and I think yours will too. It’s a fantastic way to sneak in some extra veggies, and the subtle sweetness of the pumpkin paired with the nutty flavors is just chef’s kiss. Trust me, these aren’t your average rotis!

Why You’ll Love This Recipe

These Pumpkin Besan Rotis are more than just a simple flatbread. They’re soft, flavorful, and surprisingly easy to make. The addition of besan (gram flour) gives them a lovely texture and a boost of protein. Plus, the sesame seeds add a delightful crunch. They’re perfect for a quick weeknight dinner or a festive brunch. Honestly, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious rotis:

• 500 grams yellow pumpkin, skinned and grated
• 2.5 cups whole wheat flour (atta)
• 2 teaspoons ghee
• 0.25 cup besan (gram flour)
• 1 teaspoon salt
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon red chilli flakes
• 0.25 teaspoon asafoetida (hing)
• 0.75 teaspoon red chilli powder
• 0.5 teaspoon turmeric powder
• 2 teaspoons ginger garlic paste
• 2 green chillies, finely chopped
• 2 tablespoons curry leaves, minced
• 0.5 teaspoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon white sesame seeds

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Yellow Pumpkin: This is the star! Look for a firm, bright yellow pumpkin. It’s naturally sweet and lends a beautiful color to the rotis. Butternut squash can also work in a pinch.
• Besan (Gram Flour): Don’t skip this! Besan adds a lovely nutty flavor and helps bind the dough. It’s a staple in Indian cooking and adds a wonderful texture.
• Kasuri Methi: Oh, the magic of kasuri methi! It has a unique, slightly bitter flavor that really elevates the rotis. Rub it between your palms before adding it to release its aroma.
• Sesame Seeds: These add a fantastic crunch and visual appeal. You can toast them lightly for an even nuttier flavor.
• Regional Variations: Rotis are made differently all over India! Some regions add yogurt to the dough, while others use different types of flour. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the skinned yellow pumpkin and set it aside. You want a nice, fine grate – it helps it incorporate into the dough better.
2. In a bowl, combine the whole wheat flour and ghee. Rub the ghee into the flour with your fingertips until it resembles breadcrumbs. This is key for soft rotis!
3. Now, add the besan, salt, cumin seeds, red chilli flakes, asafoetida, red chilli powder, turmeric powder, ginger garlic paste, green chillies, and curry leaves. Mix everything well.
4. Time to add the grated pumpkin! Incorporate it into the flour mixture. Now, knead it all together into a stiff dough. You might need to add a tiny bit of water if the pumpkin isn’t releasing enough moisture, but go slow – we want a firm dough.
5. Let the dough rest for 5-15 minutes. This allows the gluten to relax and makes the rotis easier to roll.
6. Divide the dough into 20 equal balls. Dust your work surface with flour and roll each ball into a 5-6 inch circle.
7. Heat a griddle or tawa over medium-high heat. Cook each roti for a minute or two per side, until you see golden brown spots. Flip and apply a little oil or ghee as needed.

Expert Tips

• Don’t Overknead: Overkneading can make the rotis tough. Just knead until everything comes together.
• Hot Griddle is Key: A hot griddle ensures the rotis puff up nicely.
• Gentle Pressure: When rolling, use gentle, even pressure to get a nice, round roti.

Variations

• Vegan Adaptation: Swap the ghee for a plant-based oil like coconut oil or sunflower oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole wheat flour. I’ve had good results with a mix of rice flour, potato starch, and tapioca starch.
• Spice Level Adjustment: Adjust the amount of red chilli powder and green chillies to your liking. For a milder roti, reduce or omit the chillies. For a spicier kick, add a pinch of cayenne pepper!
• Festival Adaptations: These rotis are fantastic served during festivals like Diwali or Holi. They’re a great accompaniment to festive curries and sweets.

Serving Suggestions

Serve these Pumpkin Besan Rotis hot off the griddle with a dollop of plain yogurt. They also pair beautifully with a side of dal, sabzi (vegetable curry), or your favorite chutney. My kids love them with a simple potato curry!

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. To reheat, warm them on a griddle or in a microwave. You can also freeze them for longer storage.

FAQs

What type of pumpkin is best for this roti?

Yellow pumpkin is ideal, but butternut squash works well too!

Can I make the dough ahead of time?

Yes, you can! Just store the dough in an airtight container in the refrigerator for up to 24 hours.

How can I prevent the rotis from becoming hard?

Don’t overknead the dough, and cook them on a hot griddle. Storing them properly also helps.

What is the purpose of adding besan to the roti dough?

Besan adds flavor, texture, and a boost of protein. It also helps bind the dough.

Can I use a different oil instead of ghee?

Absolutely! You can use any cooking oil you prefer, like sunflower oil, canola oil, or coconut oil. Ghee just adds a lovely richness.