Beetroot Roti or Flat Bread

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. Rest of the preparation method was same as that of making chapati. I was so eager to taste this beetroot roti. One bite and I asked myself “why don’t I taste the beetroot?” You can trick anyone who doesn’t like beetroot or kids who usually frown on veggies, they are not going to figure it out unless you say it loud. So, ssshhhh don’t reveal it!

Beetroot Roti

 

Ingredients

  • Beetroot, cubed- 1, large
  • Wheat flour or Chapati flour- 1 cup and more for dusting
  • Salt- a few pinches

Instruction

  1. Cook the cubed beetroot in water taken in a saucepan.
  2. Once the beetroot has turned tender remove from the water.
  3. Puree the cooked beetroot in a blender after adding some water to it.
  4. Puree it to a smooth constituency without any lumps.
  5. For 1 cup of flour you only need about 1/2 cup of the beetroot puree.
  6. In a large bowl, combine the flour, salt and knead it by adding about 1/2 cup beetroot puree.
  7. Add the puree slowly and knead till you get a soft dough. Don’t ya already love the color of the dough?
  8. If the dough is too soft, add more of the flour and knead.
  9. Keep aside the dough for 5 minutes.
  10. Make small balls out of it. Rest of the process is same as that of making chapati.
  11. Place one ball on a chapati board or on a wooden cutting board.
  12. Dust with wheat flour and roll it with a rolling pin to a round shape.
  13. Keep dusting the flour to prevent the dough from sticking to the surface.
  14. Place a non-stick pan or tawa over medium heat.
  15. Spray non-stick cooking spray on the pan.
  16. Place the rolled dough on the pan, let the bottom side just start to wilt, cook only for 15 seconds.
  17. Don’t cook the bottom side for long as it gets hard and the roti won’t puff up.
  18. Flip it over and cook for less than a minute.
  19. 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 from the pan.
  20. 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 from the flame immediately.
  21. Don’t place over coiled stove, roti will have burned marks on it.
  22. Serve warm with your favorite curry.
  23. If you are wondering what to do with the rest of the beetroot puree, you could make beetroot sauce with it.
  24. I heated the beetroot puree in a saucepan and added a few tablespoons of store bought Spicy Thai chili sauce to it, combined well.
  25. The sauce tasted pretty good, I even dipped the roti in this sauce.

Tips:

  • To make chapati which puff up well: after you place the rolled dough on the pan, avoid over cooking the bottom side of the rolled dough, the bottom side should only get hot about 15 seconds.
  • For Green colored roti, use spinach puree and for orange colored roti use carrot puree.

 

Beetroot Roti or Flat Bread
 
Ingredients
  • Beetroot, cubed- 1, large
  • Wheat flour or Chapati flour- 1 cup and more for dusting
  • Salt- a few pinches
Instructions
  1. Cook the cubed beetroot in water taken in a saucepan.
  2. Once the beetroot has turned tender remove from the water.
  3. Puree the cooked beetroot in a blender after adding some water to it.
  4. Puree it to a smooth constituency without any lumps.
  5. For 1 cup of flour you only need about ½ cup of the beetroot puree.
  6. In a large bowl, combine the flour, salt and knead it by adding about ½ cup beetroot puree.
  7. Add the puree slowly and knead till you get a soft dough. Don't ya already love the color of the dough?
  8. If the dough is too soft, add more of the flour and knead.
  9. Keep aside the dough for 5 minutes.
  10. Make small balls out of it. Rest of the process is same as that of making chapati.
  11. Place one ball on a chapati board or on a wooden cutting board.
  12. Dust with wheat flour and roll it with a rolling pin to a round shape.
  13. Keep dusting the flour to prevent the dough from sticking to the surface.
  14. Place a non-stick pan or tawa over medium heat.
  15. Spray non-stick cooking spray on the pan.
  16. Place the rolled dough on the pan, let the bottom side just start to wilt, cook only for 15 seconds.
  17. Don't cook the bottom side for long as it gets hard and the roti won't puff up.
  18. Flip it over and cook for less than a minute.
  19. 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 from the pan.
  20. 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 from the flame immediately.
  21. Don't place over coiled stove, roti will have burned marks on it.
  22. Serve warm with your favorite curry.
  23. If you are wondering what to do with the rest of the beetroot puree, you could make beetroot sauce with it.
  24. I heated the beetroot puree in a saucepan and added a few tablespoons of store bought Spicy Thai chili sauce to it, combined well.
  25. The sauce tasted pretty good, I even dipped the roti in this sauce.
Notes
•To make chapati which puff up well: after you place the rolled dough on the pan, avoid over cooking the bottom side of the rolled dough, the bottom side should only get hot about 15 seconds.
•For Green colored roti, use spinach puree and for orange colored roti use carrot puree.

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