• 4 cups all-purpose flour plus more for surface
• 3 tablespoons curry powder
• 1 teaspoon kosher salt
• 1/4 cup chilled vegetable shortening, cut into 1/2" cubes
• Vegetable oil
• 1/4 cup vegetable oil
• 1 cup chopped onion
• 1/3 cup minced peeled ginger
• 2 garlic cloves, chopped
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground allspice
• 1 1/2 cup each 1/2" cubes of peeled butternut squash, red-skinned sweet potato, Yukon Gold potato, carrots
• 1 1/2 cups canned unsweetened coconut milk
• 2 pounds uncooked shrimp, peeled, deveined
• Kosher salt, freshly ground pepper
• 1/2 cup chopped fresh cilantro
• Mango chutney

Whisk 4 cups flour, curry, and salt in a large bowl. Using a pastry blender or your fingertips, cut in shortening until fine crumbs form. Gradually add 1 1/3 cups cold water. Transfer to a lightly floured surface. Knead, adding more water by teaspoonfuls if dry, until dough forms, about 1 minute. Divide into 8-10 equal pieces; roll each piece into a ball. Loosely cover with plastic wrap; let rest at room temperature for 1 hour.

Roll out each ball on a lightly floured surface to a 9" round. Heat a large nonstick skillet over high heat. Lightly brush skillet with oil. Cook roti until browned in spots and puffed in center, about 2 minutes per side.

Heat oil in a large pot over medium-high heat. Add onion and next 5 ingredients and sauté until onion softens, about 4 minutes. Reduce heat to medium; add vegetables and cook, stirring occasionally, until softened, about 8 minutes. Add coconut milk and 1/4 cup water. Bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until vegetables are tender, about 15 minutes.

Add shrimp; cook, stirring often, until just opaque in center, about 3 minutes. Season with salt and pepper. Stir in cilantro.

Reheat roti in skillet over medium-high heat for 1 minute per side. Place roti on plates. Divide filling among roti; fold over. Serve, passing chutney alongside.