Soft and Flavorful Pureed Squash Roti

What if I told you that you could make the softest, most flavorful roti using pureed squash? No complicated techniques—just simple ingredients that create magic in your kitchen!

If you love soft, pliable roti with a hint of natural sweetness, this pureed squash roti is a must-try! Growing up, we always found ways to add vegetables into our meals, and this recipe is one of those delicious traditions. The squash not only makes the roti tender but also adds a subtle depth of flavor that pairs beautifully with curries, chutneys, or even a smear of butter. Let’s bring warmth to your table with these golden, wholesome rotis!

Table of Contents

How to cut squash!

Cutting squash can be tricky, but with the right technique, it becomes effortless. Start by slicing off the top and bottom to create a stable base. Then, use a sharp knife to peel the skin. Cut the squash in half, scoop out the seeds, and chop it into smaller pieces for easy cooking. Boil or steam until soft, then mash or blend into a smooth puree for your roti dough.

1 small pumpkin. Cut the pumpkin and peel the skin. Cut into cubes, rinse, add cold water, and cook until tender. Remove the water into a bowl and mash the squash. Add some of the water from the squash and bring the puree to a good consistency. Cover and set aside.

For the ingredients:

4 cups all-purpose flour

4 cups of self-rising flour

1 tbsp. fine salt

1 1/2 cups boiled water

To fry: Add half oil and half butter and melt.

Method:

Mix the flour and salt, using a salt. Now, bring in the pureed squash and mix well. Gradually add the water, a little at a time. Sprinkle some vegetable oil and bring the dough together. Cover and leave the dough

to rest for 30 minutes.

Roll into a log and cut. Roll the roti’s and fry.

How to prepare the dough!

To make soft and pliable roti, combine warm pureed squash with flour and a pinch of salt. Knead gently until a smooth, elastic dough forms, adding a little water or flour as needed. The dough should be soft but not sticky. Cover and let it rest for at least 20 minutes—this helps the gluten relax, making rolling easier and ensuring a softer texture when cooked.

Divide the dough into equal portions and roll each into a ball. Lightly flour your surface and roll out each ball into a thin, even circle. Heat a tawa or skillet over medium heat, then cook each roti for about 30 seconds on one side until bubbles form. Flip, cook for another 30 seconds, then flip again, pressing lightly for a perfect puff. Brush with butter and oil mix for extra flavor, and enjoy warm!