I created this recipe when I was bored of eating regular
chapathis. The main intention to formulate this recipe is to make it look
unusual and funky, and that’s when I taught of making “Beetroot chapathi”. The recipe follows same as regular chapathi , except that this one has one additional ingredient,
that is beetroot.
Additionally, if you can also include other ingredients like
ajwain, ground chilli paste, coriander or fenugreek leaves… to add more
flavours, robustness and texture to chapathi.
Ingredients
1 Beetroot,
Chopped
2 cups of
wheat Flour
Water as
required
½ tsp Salt
2 tsp Oil
Procedure
Cook beetroot in pressure cooker up to one whistle and puree
them
In a mixing bowl, add beetroot puree, salt and 1 tsp of oil.
Stir well. Then add wheat flour and knead the dough.
Add Luke warm water if required. Finally, add remaining 1 tsp of oil and knead the dough again until
the dough is very soft. Allow it to rest for 1 hour
Divide the dough into 8 to 10 parts and then roll each piece
into a ball. In a lightly floured surface and using a rolling pin, roll out
each ball of dough in a circular shape
Fry the chapathis on a hot griddle or a flat pan until it
turns golden brown on both the sides. Smear oil if required else you can leave
it dry.
Serve hot.
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