RECIPE: Beetroot roti /chapati / paratha / Indian flatbreadMY VIEWS, RECIPES | Nirasha Jaganath | September 15, 2014 at 9:10 am
So this year I started doing a CSA (Community Supported Agriculture) share where we prepay a farmer and weekly eat whatever the farm yields. I have been trying to include some of those veggies into my regular meals. Beetroot roti has been one such easy recipe. Now I DON’T measure in recipes so this was really tough. Except for baking, I eyeball/feel/smell my cooking. But because I have been instagramming some of my food pics, the requests for recipes have me now measuring. Please know with dough, it takes time to perfect.
- 3 cups whole wheat flour ( I buy the stoneground type from the Indian spice stores)
- 1.5 cups cold water
- 1 large or 2 medium beets steamed and ground to a paste in a food processor
- 1.5 teaspoon oil
- Salt to taste
- Ghee (clarified butter) or regular butter melted (OPTIONAL)
In a mixer add all ingredients starting with the flour, salt and beets. Add the oil. Add the water slowly (the amount may change depending on the amount of “beet juice”). Your aim is to get a dough similar to pizza dough but slightly less stretchy (see, all is in the look and feel). If you’re using the Kitchenaid mixer (my favorite kitchen purchase) remember to use the dough hook and not exceed speed beyond #2.
Leave dough to rest 30 minutes covered. Take a small bit of dough, roll in hand to a ball and flatten on a floured surface. Roll, dusting with just enough flour so dough not too sticky. Roll into a tortilla like circle to desired thickness. I like a teeny bit thicker than store bought tortillas but not much. I recommend rolling all like this so that you can focus on cooking at the stove and not be rolling in between.
Have a flat heavy, non stick pan or griddle on stove on medium high. If you’re using ghee/melted butter, keep your pastry brush in it. Put roti on pan and rotate with hand as you see it “bubble” or puff slightly”. Turn over roti, you would notice the cooked side has black dots on it. If you’re brushing with ghee/melted butter, you can now brush a little (a very little amount) or you can skip this step. Allow other size to cook. It normally is under a minute a side and you don’t need to brush both sides since you will be stacking it.
Either use foil topped with a paper towel to keep it on, or a clean dish towel (so that it does not get soggy from the steam). Enjoy as is or with some curry.
I hope you enjoy this recipe and please come back and tell me what you think. Watch this space for more recipes coming your way.
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