Whenever I go away from my home for a vacation, I make it a point that I clean all the easily perishable veggies from my fridge or at least handover them to my MIL so that I don't waste anything. So the week when I went to my native, I started cleaning up my fridge starting Monday. There was a fresh batch of curd which turned up as a tall glass of lassi, carrots and radish which made themselves into a refreshing salad, again radishes and 2 small beets. Knew wat I could make out of the radishes but the beets were too small to make a stir fry for 2. So I thought of this healthy and colorful beetroot chapathi.
Beetroot(medium) - 1
Cumin seeds - 1 tsp
Chilli Powder - 1 tsp
Ginger - 1 inch piece
Oil - for toasting
Dried Methi Leaves - as needed
Grind the cooled beetroot to a smooth paste along with the cumin seeds, ginger and chilli powder. Add very little water and make a smooth puree out of it.
Sprinkle required amount of salt and oil to the wheat flour and mix well.
Knead the flour to chapathi dough consistency by adding beetroot puree slowly to it. Add water if needed
Cover the dough and allow it to rest for 15-20 minutes.
Make medium size balls out of it. Roll it out once using the rolling pin, take 1 tsp of dried methi leaves, place it in the center of the dough and roll out as usually. Apply more pressure in the region of the methi leaves to press it into the dough. However you will see some leaves coming off during toasting... Thats OK... Repeat with the entire dough.
Toast each chapathi in a hot tawa on both sides till brown spots appear adding little oil.
Serve hot with any curry or raitha. We had it with a simple Radish raitha and Mint Coriander Chat chutney.
You can substitute the chilli powder with green chilli.
I had 2 small beetroots which was not sufficient enough to make a stir fry and hence I used both the beets for this recipe and that is why my chapathi looks so bloody red. Try using 1 medium beetroot as suggested and you will get the right color (... I guess)...