How to make Paushtik Roti -

Pumpkin and spinach not only add colour but essential nutrients too.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole Wheat Flour, Red Pumpkin

Cuisine : Indian

Course : Breads

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For more recipes related to Paushtik Roti checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Mooli Bajre ki Roti Ghavan Mixed Flour Methi Chappati Bread Rolls-SK KHazana

Paushtik Roti

Paushtik Roti Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paushtik Roti Recipe

  • Whole Wheat Flour 2 cups + for dusting

  • Red Pumpkin peeled and grated 100 grams

  • Spinach blanched and chopped 1 bunch

  • Green chillies finely chopped 2-3

  • Carom seeds (ajwain) 1 teaspoon

  • Chaat masala 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil for shallow frying


Step 1

Place whole wheat flour in a bowl, add pumpkin, spinach, green chillies, carom seeds, chaat masala, red chilli powder, salt and mix well. Add sufficient water and knead to stiff dough. Cover with a muslin cloth and set aside for ten to fifteen minutes.

Step 2

Divide the dough into eight equal portions and shape into balls. Dust them with flour and roll out into rotis.Heat a non-stick tawa. Place each roti on it cook for half a minute. Flip, drizzle a little oil all around and flip again. Drizzle some more oil all around and shallow-fry till evenly golden on both the sides. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.