Ingredients

Sihi kumbalakayi (yellow pumpkin)—grated—1 cup

Wheat flour (godhi hittu//atta)—1 1/2 cups

Chopped coriander leaves (kothambari soppu)—1 tablespoon

Grated ginger (shunti//adarak)—1 tablespoon

Ghee (tuppa)—1 tablespoon

Red chilli powder (achha menasina pudi)—1 teaspoon

Jeera powder—1 teaspoon

Coriander powder—1 teaspoon

Garam masala powder—1 teaspoon

Om kaalu ( ajwain//carom seeds)—1 teaspoon

Salt—to taste

Method

Peel the skin and discard seeds from the pumpkin.

Grate the pumpkin.

Take all the ingredients listed for ingredients in a mixing bowl.

Mix everything well together.

Knead the dough.

Do not add water while kneading,the juice from the pumpkin is enough to knead the dough.( add very little water only if required).

If you feel dough is sticky then add little more wheat flour.

(You can knead the dough using food processor)

Knead into soft dough,cover and keep it aside for 10 minutes.

Divide the dough into equal parts (balls)

Take a small amount of dough (ball) and roll it with a rolling pin,into chapattis (round circles).

You can dust with wheat flour while rolling chapathi.

Heat the tava or skillet on medium heat,once hot enough transfer the rolled chapathi on tava.

Cook the chapathi on one side brushing with oil and after a few minutes flip it.

Cook the other side also brushing with oil.

Cook till you get golden spots on chapattis on medium flame.

When done remove from tava and cook all the chapattis in the same way.

Serve hot with any curry of your choice,butter,pickle and curd.