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beetroot-chapati-recipe

Beetroot Chapati, Beet Roti Recipe


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 2 hours 20 mins
  • Yield: 25 chapatis 1x

Description

Recipe for Beetroot chapati. Healthy and colorful beet rotis. Serve with gravy / sabzi or curry of your choice. with step by step pictures.


Ingredients

Scale
  • 1 medium sized beetroot
  • 1/2 cup water
  • 2 cups whole wheat flour / Atta
  • 1 teaspoon butter
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon oil
  • 1/4 cup whole wheat flour / Atta for dusting

Instructions

  1. Take a medium sized beetroot, peel and chop them roughly. Grind the chopped beetroot with half a cup of water to a fine paste.
  2. Take a bowl and add in the whole wheat flour / atta. Add in the salt, cracked pepper and a teaspoon of butter. Add in the beet puree. Mix well and knead for a couple of minutes to form a cohesive dough.
  3. Apply a teaspoon of oil on the surface and spread it on the surface.
  4. Cover the dough with a lid. Allow the dough to rest for a couple of hours or over nite.
  5. Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot.
  6. Roll the dough into a 3-4 inch round on a flat smooth surface using a rolling pin.
  7. Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles start to form on top. Flip the chapati and cook for 30 seconds more.
  8. Flip one more time and press on top. Chapati should beautifully fluff up.

Notes

Storing chapatis
Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a lid. Chapati will stay beautifully soft for a long time. The steam from the hot chapatis provide a moist environment that keeps them really soft without drying out. The lid may sweat with moist steam. Try to wipe them off once in a while when transferring the cooked chapatis from the hot pan to the bowl.

  • Prep Time: 2 hours
  • Cook Time: 20 mins
  • Category: bread
  • Cuisine: indian