Pumpkin Methi Makki di Roti

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These corn roti scream with flavors of the season with a flavor twist perfect for the season. These vegan flatbreads are loaded with pumpkin, fresh methi, and spices. 

Makki means corn and these flatbreads are made with corn atta(flour). These Indian rotis are similar to Mexican corn tortillas. The procedure to make these are almost similar. However there  are slight variations in the basic tortilla between the two based on the addition of spices. The spices used also differ from region to region in India as well as home to home. 

Makki roti is a popular flatbread in Northern India. Yellow corn flour is used widely to make makki roti. These pumpkin methi makki roti, as the name suggests, are made with grated pumpkin and fresh methi leaves and are great to enjoy the fresh fall produce.

The following ingredients are required to make this roti.

Yellow corn flour - Makki atta or flour is available in Indian groceries. Corn masa can also be used.

Pumpkin - Grated pumpkin used in this recipe. Pumpkin puree can also be used. Make sure to adjust the water quantity while kneading the dough if using pumpkin puree.

Methi - Fresh methi leaves are used. Frozen or dried ones can be used. If dried methi leaves are used, make sure to use half the quantity. The bitter flavor in methi balances the sweet pumpkin.

Ginger - grated ginger boosts the flavor of the rotis.

Salt - Gives flavor.

Turmeric - immune boosting and adds to the color.

Cayenne/Red chili powder - Adds to the spicy heat.

Water - boiling water is used to knead the dough.
Oil - to cook the roti/tortillas.

Shaping the roti

The rotis can be rolled with a rolling pin. Since this is gluten-free, the edges would be uneven. I prefer to leave it as such as it gives a rustic look. However, if you prefer smooth and well shaped edges, use a cutter, or a lid and cut around to make a perfect circle. 

The rotis can be flattened by hand too. Grandmas used this way of making and it works great too. 

How many rotis can be made?

This recipe makes 14 rotis/tortillas of about 8-9  inches in diameter. If you prefer making smaller or bigger rotis, divide the dough into portions accordingly.

What to serve with this roti?

This roti can be served with achar (spicy Indian pickle like Mango pickle or Garlic Pickle), and/or yogurt. I would love these rotis with a bowl os simple Tadka Dal. Makki di roti and Sarson ka Saag (made with mustard greens) are the classic combination, and that would be perfect with this pumpkin methi roti as it would make a fantastic fall meal. A little butter will be heavenly if you prefer a regular meal instead of a vegan meal. Palak or saag Paneer/ tofu  also works perfectly.

Flavor variations

This roti has a fall flavor twist added to the classic makki di roti. Sweet pumpkin and slightly bitter methi give a perfect flavor balance to these rotis. The corn flour is like a blank slate and it would absorb the flavors added to it. So go ahead and your favorite or seasonal veggies and herbs thereby sneaking in healthy veggies to your picky eaters as well as fortifying the meal with extra nutrition. I make  Sorghum Spinach Roti, Bajra Bottle Gourd Roti often based on the veggies that grow well in my backyard.

More bread recipes
Did you know that October 16 is World Bread Day. Every country has its own type of bread which keeps hunger at bay and provides nutrition. I love making gluten free flatbread often like the, Multigrain Veggie Roti, or akki (rice) roti. That is not it, baking bread is therapy for me and I love to include seasonal veggies and herbs to yeast breads and quick breads, or flatbreads.

Ingredients

Makes 14

Makki flour - 2.5 cups

Methi leaves - 1 cup, medium packed

Pumpkin - 1 cup, finely grated

Ginger - 1.2 tsp, grated

Salt - 1 tsp

Cayenne - 1 tsp

Boiling water - 1 cup

Turmeric - ⅛ tsp

Oil - 5-6 tbsp

Method

Add the corn flour, salt, cayenne, and turmeric to a bowl and mix. Then add the grated ginger, pumpkin, and methi leaves, and mix. Boil water and add it slowly to the flour mix. Carefully mix with a fork until it begins to gather.

Knead to a smooth dough and rest for 10-15 minutes.

Divide the dough into 14 portions. (Can be divided into bigger portions if you intend to make bigger rotis).

Dust with corn atta or masa as necessary and roll each dough portion to a 7-8 inch circle.

Heat an iron griddle over medium heat. When it is hot, drizzle a little oil and place the rolled roti and cook for a minute. Apply a wet paper towel on the top of the roti gently to prevent it from drying.This is optional. Tip and cook the other side for a minute drizzling a little oil.

October 16 is World Bread Day. Bread is a staple in almost every house and in almost every cuisine. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

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