Beetroot Roti
Beetroot is all time favourite vegetable for my grand daughter. So I often use beetroot in my cooking. Instead of doing usual poriyal with Beetroot, I used to make halwa, thugayal and salad. Yesterday, I made roti using beetroot and the taste is awesome.
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| Beetroot Roti |
| Preparation Time | 5 mins |
| Cooking Time | 30 mins |
| Servings | 4 |
Ingredients:
| Wheat flour | 2 Cups |
| Beetroot | 1 |
| Coriander powder | 1 teaspoon |
| Butter | 2 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Salt | To Taste |
Method:
- Wash and peel the beetroot and grate it. To the grated beetroot add coriander powder, salt, red chilli powder and mix well and keep it aside for 10 minutes
- After 10 minutes, add wheat flour and mix well
- Knead it to a nice soft dough. The water content in beetroot after adding salt is enough to knead the dough. Sprinkle water only if needed. Keep the dough aside for 10 minutes
- Make medium sized balls out of the dough and roll it to a thin circle by dusting some wheat flour to roll it
- Heat the thawa and place the roti over thawa.
- After roti start change its color to slight brown and start puffing in different places flip the roti over.
- Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.
- Flip the roti again. The roti should have light golden-brown spots on both sides.
- Butter the roti, the side that is facing the skillet.
- Keep the rotis in a container with a paper towel covering the bottom. Serve the yummy beetroot roti with subji.
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| Beetroot Roti |
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