Bored of the regular roti and sabzi? Try out this Beetroot Roti!
Beetroot Rotis – Pretty in pink!
I love adding various vegetables to my rotis. It makes life simpler – I don’t have to make the roti and sabzi separately. This Beetroot Roti was something I tried out recently, which went on to become a huge hit with everyone at home.
Why should you be making these Beetroot Rotis?
These rotis are super delicious and flavourful, even if I say so myself. I love the gorgeous pink colour that the beetroot imparts to them, and my little bub did too. Beetroots are loaded with folate, iron, potassium and fibre, among other nutrients, and using them in rotis like this is a great way of sneaking some beetroot into food, if you have fussy eaters around. 🙂
These rotis are made using completely plant-based ingredients, and are suitable to those on a vegan diet. There’s minimal oil used in them too.
I have mixed grated beetroot with wheat flour, along with a few other spices, to make these Beetroot Rotis. Unlike a paratha, which necessitates the making of a filling, these rotis are super simple to prepare. Try them out for a weekday meal, and I’m sure you’ll fall in love with them too!
Say hello to the #HelloCookPinkChallenge!
October, as we are all aware, is Breast Cancer Awareness Month. Founded in 1985 by the American Cancer Society and the pharmaceutical firm AstraZeneca, Breast Cancer Awareness Month and the symbolic pink ribbon are now closely identified with October. In fact, the month of October is often referred to as ‘Pinktober’, with several initiatives organised across the world to support the fight against the disease. #HelloCookPinkChallenge is one such initiative on Instagram, where foodies are sharing images of pink-coloured food to promote awareness about breast cancer. This recipe is my humble contribution towards the cause.
Many of us, if not all, have seen dear ones suffer through breast cancer. Here’s a small tribute to these women, a salute to the fighting spirit of those undergoing it right now. This is my little dedication to those amongst us who braved breast cancer, but ultimately lost the battle.
With this post, I would also like to remind all the women out there to get periodic breast cancer check-ups done. Early detection helps, as does talking about the dreaded disease. Don’t neglect yourself, sisters; put health first!
Beetroot Roti recipe
Here’s how I made these Beetroot Rotis.
Ingredients (makes about 15 rotis):
- 2 cups wheat flour
- 1 medium-sized beetroot, about 1 tightly packed cup when peeled and grated
- Salt to taste
- 1/2 tablespoon chana masala or to taste
- 1-1/2 tablespoons sesame seeds
- 1/4 teaspoon turmeric powder
- 2 pinches of asafoetida
- 1 tablespoon oil + more to make the rotis
- A fistful of fresh coriander leaves
- 1/2 tablespoon amchoor powder or to taste
- 2 green chillies
- 5-6 garlic cloves
- A 1-inch piece of ginger
Method:
1. Peel the beetroot. Grate it medium-thick. Keep aside.
2. Peel the ginger and garlic cloves. Chop roughly. Chop the green chillies roughly too. Grind the chillies, garlic and ginger together to a paste, using very little water. Keep aside.
3. Chop coriander leaves finely. Keep ready.
4. Take the wheat flour in a large mixing bowl. Add in the grated beetroot, chopped coriander and ginger-garlic-chilli paste.
5. Add salt to taste, chana masala, asafoetida, amchoor powder, sesame seeds and turmeric powder. Mix well.
6. Bind all the ingredients in the mixing bowl together to a soft, pliable dough, adding water little by little as needed. Add in 1 tablespoon oil and knead the dough well for a minute or so.
7. Let the dough rest covered for 15-20 minutes.
8. When the dough has rested, make small balls out of it. Keep them covered. Place a thick roti pan on high flame and let it get heated up.
9. Take one of the dough balls and place it on a clean, flour-dusted work surface. Roll it out into a thin circle.
10. Transfer the dough circle to the hot pan. Turn the heat down to medium. Drizzle a little oil around the roti. Cook on medium flame for about 2 minutes or until the roti is done on the bottom. Flip over. Cook the roti on the other side too, for 1-2 minutes. Transfer the cooked Beetroot Roti onto a serving plate and serve hot with pickle/raita.
11. Prepare rotis from all the dough, in a similar manner.
Notes
1. For best results, use a fresh, firm beetroot.
2. Garam masala can be used in place of the chana masala. I prefer using chana masala.
3. A bit of jaggery powder and/or curd can be added to the dough, too. I haven’t.
Did you like the recipe? Do tell me, in your comments!
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