07.05.23
Colourful, earthy chapatis with a hint of beetroot sweetness.
A colourful twist on a classic Indian staple, these Beetroot Chapatis bring natural sweetness and warmth to any meal. The beetroot puree not only gives the chapatis their striking hue but also adds extra moisture for a perfectly soft texture. Ideal for pairing with curries, dals, or grilled vegetables, this Beetroot Chapati recipe is simple, wholesome, and full of flavour when cooked over open flames on the Kadai.
Pan Fry
Method
PREPARE THE BEETROOT PUREE:
Add the grated beetroot and 2 tbsp of water to a food processor. Blend until a smooth puree is formed.
MAKE THE DOUGH:
In a large bowl, mix the flour and salt together. Pour in the beetroot puree and mix using your fingertips. Gradually add the remaining water as you knead into a soft, smooth dough. Cover and rest for 10 minutes.
ROLL THE CHAPATIS:
Drizzle a little oil over the dough and knead again until smooth. Divide into 10 equal portions, roll into balls, and flatten each between your palms. Dip both sides of each disc in flour and roll into a 15cm circle of even thickness.
COOK OVER THE KADAI:
Heat the Chapati Pan over the flames of the Kadai Firebowl. Once hot, place one chapati on the pan. As bubbles begin to form, flip and cook the other side until lightly browned. Repeat with the remaining dough.
SERVE:
Brush the chapatis with ghee or vegan butter and serve warm with your favourite curry.
