I have always heard stories about pumpkin chapati and what I heard got me very fascinated and syked up to try it out for myself.
First off, let me start by saying I know how to make very good chapatis that are light, fluffy, full of layers and just melt in your mouth!
So, back to my pumpkin chapati story. I made my dough and set it aside to rest. Next, I boiled my pumpkin until soft with enough salt to taste and pureed it in a blender. My first attempt was yesterday (20th June 2013).
Below is a pictorial illustration of how it went.
I started by kneading my dough, rolling it out and then adding the pumpkin puree in the middle. Next, I closed it up like a dumpling and then rolled it out into a circle of about 6 inches in diameter.
Everything was going as perfect as ever until I got to the part of rolling out the dough with the pumpkin puree…. It sort of backfired on me. It stuck on the work surface and some of it even seeped out. This was not at all what I was expecting to happen. I had it all planned out in my head, but, as the saying goes, with all good plans…. let’s leave it at that.
Getting it off the work surface to the pan was not easy, but somehow I managed to do it. It cooked beautifully – thank God for that! And, the taste was awesome. The sugar from the pumpkin combined with the saltiness from the chapati dough was such a lovely experience on my palette. (Or should I say the contrast between the saltiness of the chapati and the sweetness of the pumpkin was to die for!)
My family as usual was very kind to me and encouraged me to keep on trying until i perfected it. So, I lived to cook Pumpkin Chapati another day.
Please, continue reading to find out how the second part of my pumpkin chapati went..