By Suguna Vinodh/ Aug 2016 / 11 Comments
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Beetroot Chapati – Here is a veggie variation from the traditional chapati. Beetroot Chapati is very colorful and tasty.Beetroot is ground and added to the flour and allowed to rest for sometime and made into chapatis. Here is how to do it.
Take a medium sized beetroot, peel and chop them roughly. Beetroot is such a hearty and earthy vegetable. Whenever I peel beets, I smell the scent of rain on dry earth – petrichor or மண் வாசனை – manvasanai as we call it in Tamil. It just lightens up my mood. Grind the chopped beetroot with half a cup of water to a fine paste. If there are bits and pieces of beetroot, it will become a mess while rolling the dough later on. So take time and make a fine puree of beets. Set aside.
Take a bowl and add in the whole wheat flour / atta. I used 2 cups of wheat flour today. Add in the salt, cracked pepper and a teaspoon of butter. Butter makes the chapati very soft. Add in the beet puree. Mix well and knead for a couple of minutes to form a cohesive dough. If the dough is very wet, add in a bit more flour and mix well.
Apply a teaspoon of oil on the surface and spread it on the surface. The oil will keep the dough from drying out.
Cover the dough with a lid. Allow the dough to rest for a couple of hours. Longer the better. If resting longer than 2 hours, rest in the refrigerator. The dough works very well if rested over nite. Just take the dough 30 minutesin advance from the refrigerator before moving on. Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot. Take a dough ball, flatten a littleand generously dust it with flour.
Roll the dough into a 3-4 inch round on a flat smooth surface using a rolling pin. Dust more flour if the dough is sticking to the rolling pin.
Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles start to form on top. Flip the chapati and cook for 30 seconds more.
Flip one more time and press on top. Chapati should beautifully fluff up.
The last flip can be done on fire to make it into phulkas. If making phulkas, just flip on direct flame and it will fluff up.
I made a video on how to cook chapatis, flipping the chapatis etc… See this video for reference. The same 2 flip principle works for this beet chapati too!
Storing chapatis
Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a lid. Chapati will stay beautifully soft for a long time. The steam from the hot chapatis provide a moist environment that keeps them really soft without drying out. The lid may sweat with moist steam. Try to wipe them off once in a while when transferring the cooked chapatis from the hot pan to the bowl.
Enjoy! This recipe for beetroot chapati goes well with kurma. I served this recipe with my10 minute no fry – no saute veg kurma.
Recipe for Beetroot chapati. Healthy and colorful beet rotis. Serve with gravy / sabzi or curry of your choice. with step by step pictures.
- Total Time: 2 hours 20 mins
- Yield: 25 chapatis 1x
Ingredients
Scale
- 1 medium sized beetroot
- 1/2 cup water
- 2 cups whole wheat flour / Atta
- 1 teaspoon butter
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 teaspoon oil
- 1/4 cup whole wheat flour / Atta for dusting
Instructions
- Take a medium sized beetroot, peel and chop them roughly. Grind the chopped beetroot with half a cup of water to a fine paste.
- Take a bowl and add in the whole wheat flour / atta. Add in the salt, cracked pepper and a teaspoon of butter. Add in the beet puree. Mix well and knead for a couple of minutes to form a cohesive dough.
- Apply a teaspoon of oil on the surface and spread it on the surface.
- Cover the dough with a lid. Allow the dough to rest for a couple of hours or over nite.
- Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot.
- Roll the dough into a 3-4 inch round on a flat smooth surface using a rolling pin.
- Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles start to form on top. Flip the chapati and cook for 30 seconds more.
- Flip one more time and press on top. Chapati should beautifully fluff up.
Notes
Storing chapatis
Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a lid. Chapati will stay beautifully soft for a long time. The steam from the hot chapatis provide a moist environment that keeps them really soft without drying out. The lid may sweat with moist steam. Try to wipe them off once in a while when transferring the cooked chapatis from the hot pan to the bowl.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 2 hours
- Cook Time: 20 mins
- Category: bread
- Cuisine: indian
