Beetroot Roti

Ingredients

• 1/2 cup Beetroot (peeled and finely chopped or grated)
• 2 + 3 tablespoons Water
• 1 cup Whole wheat flour (Chapati atta) (+ more for dusting to roll roti)
• Salt (to taste)
• 1 teaspoon Oil
• Ghee (clarified butter) (as needed (to spread on cooked roti))

Instructions

1. 1

   --- Making The Dough: ---

2. 2

   Wash and peel the beetroot, finely chop or grate them.

3. 3

   Take into grinder jar along with 2 tablespoons of water and make smooth puree.

4. 4

   In a large bowl, mix atta and salt.

5. 5

   Add prepared puree and mix using your fingertips.

6. 6

   Now add little water at a time and keand into soft and smooth dough.

7. 7

   Cover it and let it rest for 10 minutes.

8. 8

   --- Making Roti: ---

9. 9

   Drizzle a teaspoon of oil on the dough and knead it again to smooth out.

10. 10

    Divide it into 10 equal portions and make smooth balls. Flatten them between your plam one by one.

11. 11

    Take one flattened disc, dip both sides into the dry flour and roll into 6 inch diameter circle of even thickness.

12. 12

    Heat the tawa or pan on medium heat. Once hot place rolled roti.

13. 13

    After few seconds, as you see few bubbles flip it and cook other side same way.

14. 14

    Then crank the heat to high, lift tawa and move to back/side burner and using tongs lift the roti and place directly on the flame.

15. 15

    As soon as it puffs up, flip and cook for few seconds and remove it from the flame.

16. 16

    Smear the ghee on top and repeat the same for rest.