Sssh, Kids who frown on veggies are going to like this…
When I gave chapati a fancy and colorful makeover, it became beetroot roti. Ever since we came to know about my hubby’s gluten intolerance, I literally stopped making chapati’s. After a long time, a few days ago I got the craving to eat chapati, so I decided to make chapati just for myself. Usually, I use warm water or milk to knead the dough. Well, this time I decided to make chapati in a fancy yet healthy way. I added beetroot puree instead of water. I was aware that some people add spinach puree and carrot puree to make green and orange roti’s respectively. I had beetroot in my refrigerator, hence beetroot was my pick to make the roti as I also admire the vibrant purple color of it.
I first cooked the beetroot in water and then pureed it to a smooth constituency. Added the puree to the wheat flour and kneaded it to a soft dough. The rest of the preparation method was the same as making chapati. I was so eager to taste this beetroot roti. One bite and I asked myself “why don’t I taste the beetroot?”
Those who don’t like beetroot or kids who frown at veggies are not going to figure out this is beet roti unless you say it out loud. So, ssshhhh don’t reveal it, just enjoy!
Beetroot Roti
Ingredients
- Beetroot, cubed- 1, large
- Wheat flour or Atta- 1 cup and more for dusting
- Salt- a few pinches
Instruction
- Add the cubed beetroot to a saucepan, add 1/2 cup water & cook till the beets turn soft.
- Puree the cooked beetroot in a blender, if required add a few tablespoons of water.
- Puree it to a thick smooth constituency without any lumps.
- For 1 cup of flour, 1/2 cup of beetroot puree is required.
- In a large bowl, combine the flour, and salt, knead it by adding about 1/2 cup beetroot puree.
- Add the beets puree slowly and knead till you get a soft dough. Don’t ya already love the color of the dough?
- If the dough is too soft, add more of the flour and knead.
- Keep aside the dough for 5 minutes.
- You can double or triple the recipe for making more rotis.
- Make small balls out of it.
- Place one ball on a chapati board or on a wooden cutting board.
- Dust with wheat flour and roll it with a rolling pin to a round shape.
- Keep dusting the flour to prevent the dough from sticking to the surface.
- Place a non-stick pan or tawa over medium heat.
- Spray non-stick cooking spray on the pa or drizzle some ghee.
- Place the rolled dough on the pan, let the bottom side just start to wilt, and cook only for 15 seconds.
- Don’t cook the bottom side for long as it gets hard and the roti won’t puff up.
- Flip it over and cook for less than a minute.
- Again flip it over and gently pat the sides of the roti with a flat spatula, the roti will puff up. Once it’s puffed up remove it from the pan.
- If you are cooking on a flame stove, at this point you could lower the flame and place the roti over the flame for a couple of seconds, it will puff up really good and flip it over, remove it from the flame immediately.
- Don’t place over the coiled stove, roti will have burn marks on it.
- Serve warm with your favorite curry.
- If you are wondering what to do with the rest of the beetroot puree, you could make beetroot sauce with it.
- I heated the beetroot puree in a saucepan and added a few tablespoons of store-bought Spicy Thai chili sauce to it, combined well.
- The sauce tasted pretty good, I even dipped the roti in this sauce.
Tips:
- To make chapati that puffs up well: after you place the rolled dough on the pan, avoid overcooking the bottom side of the rolled dough, the bottom side should only get hot for about 15 seconds.
- For green colored roti, use spinach puree and for orange-colored roti use carrot puree.
- Beetroot, cubed- 1, large
- Wheat flour or Atta- 1 cup and more for dusting
- Salt- a few pinches
- Add the cubed beetroot to a saucepan, add ½ cup water & cook till the beets turn soft.
- Puree the cooked beetroot in a blender, if required add a few tablespoons of water.
- Puree it to a thick smooth constituency without any lumps.
- For 1 cup of flour, ½ cup of the beetroot puree is required.
- In a large bowl, combine the flour, and salt, knead it by adding about ½ cup beetroot puree.
- Add the beets puree slowly and knead till you get a soft dough.
- The dough will have an amazing & vibrant color.
- If the dough is too soft, add more of the flour and knead.
- Keep aside the dough for 5 minutes.
- You can double or triple the recipe for making more rotis.
- Make small balls out of it.
- Place the ball on a chapati board or a wooden cutting board.
- Dust with wheat flour and roll it with a rolling pin to a round shape.
- Keep dusting the flour to prevent the dough from sticking to the surface.
- Place a non-stick pan or tawa over medium heat.
- Spray non-stick cooking spray on the pa or drizzle some ghee.
- Place the rolled dough on the hot pan, let the bottom side just start to wilt, and cook only for 15 seconds.
- Don't cook the bottom side for long as it gets hard and the roti won't puff up.
- Flip it over and cook for less than a minute.
- Again flip it over and gently pat the sides of the roti with a flat spatula, the roti will puff up. After it's puffed up remove it from the pan.
- If you are cooking on a flame stove, at this point you could lower the flame and place the roti over the flame for a couple of seconds, it will puff up really good and flip it over, remove it from the flame immediately.
- Don't place over the coiled stove, roti will have burn marks on it.
- Serve warm with your favorite curry.
- If you are wondering what to do with the rest of the beetroot puree, you could make beetroot sauce with it.
- I heated the beetroot puree in a saucepan and added a few tablespoons of store-bought Spicy Thai chili sauce to it, combined well.
- The sauce tasted pretty good, I even dipped the roti in this sauce.
•For green colored roti, use spinach puree and for orange colored roti use carrot puree.
