Beetroot pulka / Beetroot chapathi / Beetroot roti recipe

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

1. Peel off the skin, and chop or grate beetroot into small pieces. Add half cup of water.
   
2. Let it boil on high flame. Once start to boil, reduce the flame to medium, cover with a lid and cook till became soft.
   
3. Wait till cool down, grind into a smooth paste. Sieve and keep aside.
   
   
   
4. Take 1 cup of wheat flour in a wide pan. Add enough salt and mix well.
   
5. Now make a soft, non-sticky dough by pouring beetroot puree little by little. The dough should not be too watery or too hard.
   
6. Apply some oil or cover with a wet cloth. Keep aside for 10 to 15 minutes.
   
7. Knead again and make small balls out of it.
   
8. Then start rolling the dough into flat, uniformly thin circles on a dusted chapati maker.
   
9. Place it on a hot pan. 
   
10. Flip when bubble appear and cook the other side also.
    
11. Put directly on the flame to rise or puff.
    
12. Serve hot 

Beetroot phulka recipe Author: Anju Aneesh Recipe type: Main Cuisine: Indian, North Indian Preparation time: 20 minutes | Cooking time: 10 minutes | Total time: 30 minutes Ingredients 200 gram beetroot 1/2 cup water 1 cup wheat flour / atta / gothamu mavu Salt to taste 1 teaspoon oil (optional) Direction of preparation of beetroot phulka Peel off the skin and grate / chop beetroot into small pieces. Cook covered on medium flame with half cup of water till became soft. Grind into smooth paste and then sieve and keep aside. Take 1 cup wheat flour and salt in a wide pan and mix well. Make a soft non-sticky dough by adding the beetroot puree little at a time. Cover with a wet cloth or apply some oil and give a resting period of 10 to 15 minutes. Knead again and make small balls out of it. Roll into small flat, uniformly thin circles with a chapati maker. Heat a flat pan on medium heat and place the roti on the hot tawa.  Flip when bubble appears on top. Place directly on the flame to rise or puff.

My notes

• 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