Beetroot Roti - A delightful looking Indian flatbread with the goodness of Beetroot!

Another great way to introduce Beetroot into our diet is by adding its puree! Amma found this technique quite helpful wrt Beetroots in particular as Appa and I somehow are not that great fans of this veggie! I have begun to appreciate this veggie after realising the plethora of health benefits its has doubled by the efforts that Amma puts to ensure Appa and I enjoy it just as she does!

Beetroot Roti has been my Tiffin Box partner thru school and college days! The colour is pretty and I love the crispy toasted White Sesame that Amma adds to them! This roti somehow magically transforms the beetroot taste which is in for many an acquired taste, very delicious! A great twist to the normal roti and this can be relished with any of the day to day dals | curry | gravy | sabzi | raita | pickle!

INGREDIENTS

2 cup Whole Wheat Flour

1/2 cup Beetroot, boiled, peeled and finely grated

2 Green Chilli, finely chopped
1/2 tsp Jeera | Cumin Powder
1 tblsp Fresh Dhania | Coriander Leaves
2 tsp White Til | Sesame Seeds, dry roasted
1/2 Salt | To taste

1 tsp Til | Sesame Oil

Homemade Ghee | Clarified Butter for Paratha

Whole Wheat Flour, for dusting

METHOD

• In a mixing bowl add whole wheat flour, grated beetroot, salt, green chilli, jeera powder, white til and chopped dhania. Mix well.  
• Knead to make a stiff dough adding water as required. Add  til oil and knead for 2 minutes. 
• Cover and keep aside for 30 minutes.
• After 30 minutes, make lemon sized equal portions of the dough. We got 12.
• Take one portion and roll them between your palms to make a ball.
• Flatten this ball and sprinkle some wheat flour on its surface.
• Keep the roti tava on the gas on a high flame.
• As the tava gets hot, simultaneously, start rolling the ball with a rolling pin into a circle of about 6 inches diameter.
• Place the tava on the gas on high flame. Spread Oil | Ghee| Clarified Butter on the surface and when this gets hot, reduce the flame to medium (You may use any vegetable oil).
• Place the rolled roti on the hot tava. Let one side cook for about 2 minutes. Flip to the other side. Gently drizzle very little Ghee|Clarified butter on its surface. Once both the sides have got golden brown spots, the roti is done. Continue similarly for the remaining rotis.
• Serve hot with any Raita | Pickle,  Tomato Sauce, Podi | Chutney | Thogaiyal or Homemade Butter | Plain Curd.

We have used:

1. Aashirwaad Select Sharbati Atta

2. Tata Salt Lite

3. Til Sona Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.