Butternut (or Pumpkin) Roti / Wraps [Dairy free,Grains free, Gluten free, Low Carb, Sugar free]
Traditional meals make an appearance at least 5 times a week in our household. We’re very much proudly Indian in our choice of meals. Regular wheat based roti is consumed very often too, and regularly, Head Chef will have one with his breakfast eggs. To ensure that I’m not missing out on roti, my aubergine, butternut, cauliflower and pumpkin wraps come to my rescue.
I’ve been making my own roti / wraps, successfully, since late 2014 and the butternut or pumpkin roti / wraps were often referred to as my “orange” wraps – especially the pumpkin ones’ which are literally bright orange in colour. That the aubergine and cauliflower roti / wraps blogged in the past have been successfully made and enjoyed by many of my recipe followers, makes me confident blogging this recipe.
I have tasted many wraps bought over the recent past few months from health stores and individuals who sell them at ridiculously high prices, and seriously, none of them come remotely close in taste to these delicious and freshly home made ones. 🙂
The recipe for the cooked butternut is my dearest late Moms. Cooking the butternut yesterday, I couldn’t help but “see” her cooking it and transferred the exact same recipe and method to my pot. It was a bittersweet moment cooking the butternut, as it evoked loving memories of my food and life mentor, who’s passing just over a year ago has rocked my world….upside down and downside up…I’m grateful that she’s passed on her cooking and life skills onto me from a very young age…until at least a week before she passed – to cherish and emulate all through the rest of my life.
While I will add the recipe here, those who prefer a plain butternut or pumpkin puree, may bake the veggies in an oven until soft, adding herbs and seasoning as desired. This recipe though, captures the very essence and taste of traditional Indian veggie cooking. You may want to cook the butternut or pumpkin as a side dish, without making the roti / wrap.
Some background, as blogged in my aubergine roti / wrap recipe, the concept and making of these wraps arose around many aspects – firstly, from creating practical, everyday alternatives to processed roti and wrap, making them beneficial to a grains free lifestyle, secondly from the gift of brinjals from a friend who proudly handed over 3 large 1.8kg garden-harvested ultra-fresh crop from his garden (love that he didn’t give me chocolates!) thirdly, from a dinner-time conversation around a fabulous tasting mashed brinjal wonder I made the other evening and fourthly, from a challenge of the same friend to push my boundries into creating this great tasting wrap. The latter two excited me immensely and creating this Indian paratha (roti with filling)for a low carb, gluten and grains-free lifestyle, is truly my labour of love (for brinjals ? ).
This recipe follows in the same vein as the other 2 wraps blogged, just with a veggie change. Decidedly low carb too, the psyllium husks provides the high fibre bulk required in a low carb and/or high protein lifestyle and assists in making these wraps softly textured and uber filling too.
750g – 1kg butternut or pumpkin, cooked and pureed – See recipe below
8-10 tblsp Psyllium husks (NOT psyllium powder or colon cleanse)
Himalayan or Sea salt to taste (approximately 1 1/2 tsp)
coconut flour for dusting and assisting to roll the roti/wrap
*Himalayan or Sea salt, if no salt is added to the cooked butternut or pumpkin
For the Braised Butternut or Pumpkin
750g-1kg butternut / pumpkin, peeled, cut into even sized cubes and washed
2 tblsp ghee or extra virgin olive oil
1 tsp cumin seeds
1 tsp black mustard seeds
1 medium sized onion, finely sliced or chopped
1½ tsp fresh garlic paste OR 2 fresh garlic cloves, chopped
1 green chilli (slivered – Optional)
a sprig of fresh curry leaves (Optional)
Himalayan or Sea Salt to taste
Cooking the Butternut / Pumpkin
- Heat the oil of choice in a non-stick pot on medium stove top heat.
- Once the oil is hot, add in the cumin seeds and mustard seeds and as they begin to splutter and become aromatic, add in the onions, garlic paste, curry leaves and green chilli.
- Allow this mixture to saute until the onions are soft and about turning golden brown.
- Add in the cubed butternut or pumpkin, salt to taste, and give them a toss in the onion and spices mix, reduce the heat if preferred, and cover the pot with its lid.
- Every few minutes give the butternut / pumpkin a brisk stir to combine all the ingredients and to prevent the veggie from sticking to the pot.
- The cooking time should be about 20-25 minutes for the butternut or pumpkin to cook completely to a soft, mushy texture.
- Turn off the heat, remove the curry leaves, and allow the cooked veggie to cool.
- Once cool, add it to a food processor, and blend until a puree state is reached. Leave it in the food processor as you add the ingredients to complete the roti / wrap making
- Add the the psyllium husk and eggs (and salt) into butternut or pumpkin puree and pulse until all the ingredients are well mixed and the mixture is thick, almost dough like.
- Allow the mixture to sit to allow the psyllium husk to expand and the dough to form. Do the finger press test and if it springs back softly, then the dough is ready for use. If it is not dough-ready, you may need to add an extra tablespoon or more of the husk. Turn out the dough onto a coconut flour work surface and form into 6 – 8 balls, then flatten into larger rounds between the palms of your hands.
- Using coconut flour, dust the worktop surface (baking paper is an excellent option) and rolling pin, roll out the roti / wrap. You will notice that the dough may come apart when rolled or develop “stretches”. If this occurs, ball up again and re-roll, as with the cauliflower wrap – like for the aubergine/brinjal roti / wraps, this mixture may be of a softer consistency, so patience and coconut flour are your friends.
- This time around I used a non-stick frying pan on the stove top, heated first before use. Dry fry / roast these on a non-stick frying pan or a griddle pan on the stove top. Previous makes, both an electric grill and a frying pan worked perfectly. Cook on low heat and when the underside is cooked and has fluffed up / risen, flip over and cook the other side. When cooled, these may be frozen individually or in a batch, separated with baking paper. and wrapped in aluminium foil. They may be defrosted and heated on a non-stick pan or electric griddle, to its original state.
- Serve as desired, with fillings of choice, rolled into a wrap, or eat with curry for a filling and nutritiously dense meal.