Cuisine: North Indian
Ingredients:
Whole Wheat flour - 3 cups + for dusting
Beetroot - 1 large
Salt - 1/4 teaspoon
Water - as required
Coconut oil - 3 tablespoons + for frying
Method:
Peel the beetroot and wash it thoroughly. Then, take a grater and grate the beetroot. In a large mixing bowl, add whole wheat flour, salt and 2 tablespoons of coconut oil. Mix well and add grated beetroot. Mix well by crushing the grated beetroot with your fingers so that the color releases. Then, add water little by little and knead into a soft and firm dough. Apply 1 tablespoon of coconut oil on the surface of the dough. Cover the dough with a cotton towel and let it rest for 30 minutes. Then, knead the dough lightly and make big lemon sized balls. Take a chapati making board (wooden, marble or granite) and the rolling pin. Dust the surface of the board with dry whole wheat flour and place a ball of dough on it. Press it with your fingers for make a flat round disc. Now roll the dough with the rolling pin into a medium thin chapati. Dust more flour while rolling if the chapati is sticking to the board. Repeat the same process until the dough is finished. Then, heat a tawa or a griddle and put a chapati on it. Cook it on either side for half a minute on high flame. Then, reduce the flame and drizzle few drops of coconut oil on either sides and fry until brown spots appear here and there. Don’t over cook the chapati as it will become hard. Keep the cooked chapatis in a hot box or a Casserole so that they will stay soft and warm until served. Serve Beetroot Chapati with vegetables curries and chutneys.
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