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Prep time
25 minutes
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Cook time
35 minutes
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Makes
12
Author Notes
I’m not a huge fan of beetroot on its own, but it adds a gorgeous subtle flavor and amazing color to these chapattis. Enjoy them alongside a curry and you may never make plain ones again! You can also use these as wraps for sabji, or serve them with pickles, chutney, or hummus.
Excerpted with permission from Chetna's Healthy Indian Vegetarian published by Octopus Books (2020). —Chetna Makan
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Ingredients
- Beetroot
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1 teaspoon
sunflower oil
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1 teaspoon
cumin seeds
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1
centimeter fresh ginger, grated
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2
beetroot (about 350 grams), grated
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50 milliliters
water
- Chapatti
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300 grams
chapatti flour, plus extra for dusting
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1/2 teaspoon
salt
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1/2 teaspoon
garam masala
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1/2 teaspoon
ground cumin
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100 milliliters
water
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Ghee
Directions
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To cook the beetroot, heat the oil in a pan and add the cumin seeds. When they start to sizzle, add the ginger and cook for a few seconds before adding the grated beetroot and mixing well. Pour in the water, cover and cook on low heat for 10 minutes, until the beetroot has slightly softened. Leave to cool slightly then purée in a blender.
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To make the chapatti, combine all the dry ingredients in a bowl. Add the beetroot purée and mix well. Now add the water gradually, using just enough (or a bit more, if necessary) to form a soft dough. Cover the dough and leave to rest for 15 minutes.
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Divide the dough into 12 portions. Dust a work surface lightly with flour and roll each portion to a thin circle 15 to 18 centimeters across.
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Place a skillet over medium heat and, once hot, cook a chapatti for 1 minute on each side. Add a few drops of ghee to the skillet and continue cooking for a few more seconds until the chapatti is golden. Repeat with the remaining dough and serve them all warm.
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