Beetroot Roti
Beetroot Roti or Chapati Recipe - very healthy, vegan and kid friendly roti goes well with all the dry vegetables (Sabzi), gravy dishes (curries) and dal/beans recipes.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup Beetroot (peeled and finely chopped or grated)
- 2 + 3 tablespoons Water
- 1 cup Whole wheat flour (Chapati atta) (+ more for dusting to roll roti)
- Salt (to taste)
- 1 teaspoon Oil
- Ghee (clarified butter) (as needed (to spread on cooked roti))
Instructions
- 1
Wash and peel the beetroot, finely chop or grate them.
- 2
Take into grinder jar along with 2 tablespoons of water and make smooth puree.
- 3
In a large bowl, mix atta and salt.
- 4
Add prepared puree and mix using your fingertips.
- 5
Now add little water at a time and keand into soft and smooth dough.
- 6
Cover it and let it rest for 10 minutes.
- 7
Drizzle a teaspoon of oil on the dough and knead it again to smooth out.
- 8
Divide it into 10 equal portions and make smooth balls. Flatten them between your plam one by one.
- 9
Take one flattened disc, dip both sides into the dry flour and roll into 6 inch diameter circle of even thickness.
- 10
Heat the tawa or pan on medium heat. Once hot place rolled roti.
- 11
After few seconds, as you see few bubbles flip it and cook other side same way.
- 12
Then crank the heat to high, lift tawa and move to back/side burner and using tongs lift the roti and place directly on the flame.
- 13
As soon as it puffs up, flip and cook for few seconds and remove it from the flame.
- 14
Smear the ghee on top and repeat the same for rest.