Usually for dinner, we always prefer to have chapati or roti. Every day the same dish even if accompanied with different curries feels boring, right. There are so many methods to make chapati attractive. we can make chapati rolls, chili chapatis, vegetable chapatis etc. I have already posted spinach phulka today, this also same kind of recipe, the beetroot chapati. I feel this is much more attractive and tastier than spinach phulka. It is not only attractive, but also an ideal lunch box recipe for kids.
Beetroot roti or phulka can be made in two ways, either you can chop and mix the vegetables directly into the wheat flour or you can use beetroot puree. I prefer the second method (explained in this post) as this will hide the vegetables and also provide a very nice color to the roties.
I have already given detailed post on how to make chapati. If you are a beginner or have any doubts, please refer that post. I am not going to the basics of the chapati making in this post.
Related posts: Chapati, Spinach phulka
Let us see how to make beetroot roti
- Peel off the skin, and chop or grate beetroot into small pieces. Add half cup of water.
- Let it boil on high flame. Once start to boil, reduce the flame to medium, cover with a lid and cook till became soft.
- Wait till cool down, grind into a smooth paste. Sieve and keep aside.
- Take 1 cup of wheat flour in a wide pan. Add enough salt and mix well.
- Now make a soft, non-sticky dough by pouring beetroot puree little by little. The dough should not be too watery or too hard.
- Apply some oil or cover with a wet cloth. Keep aside for 10 to 15 minutes.
- Knead again and make small balls out of it.
- Then start rolling the dough into flat, uniformly thin circles on a dusted chapati maker.
- Place it on a hot pan.
- Flip when bubble appear and cook the other side also.
- Put directly on the flame to rise or puff.
- Serve hot
- About half a cup of puree is required to knead 1 cup of wheat flour.
- If you want more details about the methods, please check my post on chapati