Beetroot Roti Recipe
Ever tried turning a humble beetroot into a showstopper dish? Let’s dive into this recipe that’s not just vibrant in color, but also a deliciously wholesome twist on your classic roti.
I love how nutritious beetroot roti is, enriched with whole wheat flour and the vibrant, earthy flavor of grated beetroot. The addition of ajwain not only enhances digestion but also adds a unique taste.
A touch of oil and a bit of salt bring all these wholesome ingredients together beautifully.
Beetroot Roti Recipe Ingredients
- Whole Wheat Flour: Rich in fiber, aids digestion, offers sustained energy.
- Beetroot: Packed with antioxidants, enhances color, sweet and earthy taste.
- Ajwain (Carom Seeds): Aids digestion, adds a unique aromatic flavor.
- Salt: Enhances flavor, balances the sweetness of beetroot.
- Oil: Adds moisture, helps in dough elasticity.
Beetroot Roti Recipe Ingredient Quantities
- 2 cups whole wheat flour
- 1 medium beetroot, peeled and grated
- 1 teaspoon ajwain (carom seeds)
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1/2 cup water (or as needed)
- Ghee or oil for cooking
How to Make this Beetroot Roti Recipe
1. In a large mixing bowl, combine the whole wheat flour, grated beetroot, ajwain seeds, and salt.
2. Add the oil and mix well until the mixture becomes a crumbly texture.
3. Gradually add water a little at a time, mixing continuously, until a soft and pliable dough forms.
4. Knead the dough for about 5-7 minutes until it is smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
6. After resting, divide the dough into equal parts and roll each part into a ball.
7. Dust a rolling surface with some flour and roll each dough ball into a flat, round roti of about 6-7 inches in diameter.
8. Heat a tawa or skillet over medium heat and place a rolled roti onto the hot surface.
9. Cook for about 1-2 minutes on one side, then flip and apply some ghee or oil on the cooked side.
10. Flip again, apply ghee or oil on the other side, and cook until the roti has brown spots and is cooked through. Serve hot.
Beetroot Roti Recipe Equipment Needed
1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Grater
5. Wooden spoon or spatula
6. Kitchen cloth (damp)
7. Rolling pin
8. Rolling surface or board
9. Tawa or skillet
10. Spatula for flipping
FAQ
- Q: Can I use any other flour instead of whole wheat flour?
A: Yes, you can substitute whole wheat flour with multigrain flour or a mix of whole wheat and all-purpose flour for a different texture. - Q: How do I store leftover beetroot roti?
A: Store leftover roti in an airtight container in the refrigerator for up to 2 days. Reheat on a pan before serving. - Q: Can I prepare the dough in advance?
A: Yes, you can prepare the dough a few hours ahead. Keep it covered in the refrigerator until you’re ready to roll the rotis. - Q: Is there an alternative spice to ajwain?
A: You can use cumin seeds or omit the spice if you prefer a milder flavor. - Q: Can I bake these instead of cooking on a skillet?
A: While traditionally made on a skillet, you can bake them at 375°F (190°C) until cooked, although the texture might differ slightly. - Q: How can I make the beetroot roti spicier?
A: You can add finely chopped green chilies or red chili powder to the dough for extra heat.
Beetroot Roti Recipe Substitutions and Variations
- Whole wheat flour: You can substitute with multigrain flour or spelt flour for a different texture and taste.
- Beetroot: If beetroot is unavailable, you can use grated carrots for a milder flavor or grated sweet potatoes for a slightly sweeter roti.
- Ajwain (carom seeds): Swap with cumin seeds for a different aroma or omit if you prefer a more neutral taste.
- Oil: You can use melted butter or ghee for a richer flavor or use coconut oil for a hint of sweetness.
Pro Tips
1. Grate the Beetroot Finely: To ensure an even texture and flavor distribution in the dough, grate the beetroot as finely as possible. This will help it blend seamlessly with the flour and create a more cohesive dough.
2. Adjust Water as Needed: Be mindful of the moisture content in the grated beetroot, as it might vary. Start with less water and gradually add more until the dough reaches the right consistency, preventing it from becoming too sticky.
3. Resting the Dough: Allow the dough to rest for at least 30 minutes instead of the suggested 15-20 minutes. This helps the gluten develop, making the rotis softer and easier to roll out.
4. Preheat the Tawa Properly: Ensure that your tawa or skillet is preheated adequately before placing the roti on it. A hot tawa helps cook the roti evenly and attain the characteristic brown spots.
5. Use a Damp Cloth for Softer Rotis: Cover the cooked rotis with a clean, damp cloth once they’re off the heat. This keeps them soft and prevents them from drying out while you cook the remaining batches.
Beetroot Roti Recipe
My favorite Beetroot Roti Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Grater
5. Wooden spoon or spatula
6. Kitchen cloth (damp)
7. Rolling pin
8. Rolling surface or board
9. Tawa or skillet
10. Spatula for flipping
Ingredients:
- 2 cups whole wheat flour
- 1 medium beetroot, peeled and grated
- 1 teaspoon ajwain (carom seeds)
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1/2 cup water (or as needed)
- Ghee or oil for cooking
Instructions:
1. In a large mixing bowl, combine the whole wheat flour, grated beetroot, ajwain seeds, and salt.
2. Add the oil and mix well until the mixture becomes a crumbly texture.
3. Gradually add water a little at a time, mixing continuously, until a soft and pliable dough forms.
4. Knead the dough for about 5-7 minutes until it is smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
6. After resting, divide the dough into equal parts and roll each part into a ball.
7. Dust a rolling surface with some flour and roll each dough ball into a flat, round roti of about 6-7 inches in diameter.
8. Heat a tawa or skillet over medium heat and place a rolled roti onto the hot surface.
9. Cook for about 1-2 minutes on one side, then flip and apply some ghee or oil on the cooked side.
10. Flip again, apply ghee or oil on the other side, and cook until the roti has brown spots and is cooked through. Serve hot.
