Beetroot roti is healthy and kid friendly flat bread. Whether you call it beetroot chapati or beetroot roti, this colorful flat bread goes great with all children of all ages.
I myself as a child used to hate beetroot like anything especially because of the colour. It took me a lot of time and only at the end of my teens did I start eating this healthy vegetable that too with much difficulty. Now, it’s my son’s turn to hate this veggie. I tried different recipes for incorporating this veggie to his diet, but in vain.
Once we had a family get together at my sister’s place when she made beetroot rotis for dinner and my son ate them without any fuss to my wonder. Later, I told him that he just ate beetroot rotis and he said he liked them and wanted to eat beetroot only in that format. Thanks to her!
Amazingly Healthy & Colorful Beetroot:
Her method was completely different though I tried different recipes before sticking to these two methods. She blended the beetroot to a fine paste and mixed with the dough and made rotis.
Beetroot, informally known as beet around the world, is not loved by many. The flesh of this vegetable is naturally sweet and nutritious and adds its own touch to dishes ranging from salads to soups. Deep red in colour beetroot is also used to improve the colour of tomato puree, sauces and jams. Betanin, red pigment present in beetroot gives the red colour to the beetroot.
An excellent source of folate and manganese and natural sugars, beetroot is also rich in iron and calcium, phosphorus.
Beetroot Chapati / Beetroot Roti Recipe:
Cuisine: Indian Cuisine
Prep Time: | Cook Time: | Serves: 3 – 4
What’s Needed for Beetroot Chapati / Beetroot Roti Recipe:
- 1 medium sized beet root
- 1 cup whole wheat flour
- ½ tsp jeera powder
- ½ tsp chilli powder
- ½ tsp garam masala powder
- ½ tsp carom seeds
- 2 tsp oil
- Salt as per the taste
- Oil for frying
How to Make Beetroot Chapati / Beetroot Roti :
Here are two versions of making this yummy colourful beetroot chapathi:
Beetroot Roti Preparation Method 1:
The first one is made out of the grated raw beetroot and carom seeds. This roti is fresh and has a dark reddish tinge and it doesn’t need much water for making the dough.
- Peel and grate the beetroot and transfer to a mixing bowl.
- Add salt, chilli powder, jeera powder, garam masala, carom seeds and mix well. Keep aside for 10 mins.
- Now add the whole wheat flour to the mixture. Using hands, knead to the soft dough while squeezing the beetroot so as to use the water in the beetroot for mixing. Sprinkle little water while kneading the dough.
- Heat a griddle/tawa. Roll the rotis using a rolling pin and roast them on both sides with ghee or oil.
Beetroot Chapati Preparation Method 2:
This is a modified version. I mostly used the same ingredients but in a different way. I avoided using carom seeds and instead I used sesame seeds here.
These beetroot chapatis are made from the leftover stir fry of grated beetroot which already has oil, salt, chilli powder, jeera powder and some chopped coriander. To this, I added the wheat flour, a tbsp of sesame seeds and water. You need to add more amount of water as the water in the beetroot is evaporated while frying. Set aside for 10 mins and roll into rotis.
The reddish-pink tinge of the rotis makes them look appealing. Beetroot roti serves as an ideal breakfast for the whole family and can be packed as in lunch boxes too.
Serve these rotis with raitha, pickle or any vegetable curries. My son prefers to eat these rotis along with onion salad and lemon.
You can add half a teaspoon of aamchoor to give these rotis little tangy taste.