Beet and Avocado Chapati Recipe

Step 1: To begin making Beet and Avocado Chapati Recipe, into a mixing bowl, add Atta, cumin powder, sesame seeds, chili paste and ginger paste, coriander, mint, olive oil and salt, grated beetroot and mashed avocado

Step 2: Mix well to combine

Step 3: Bring it all together using your fingers or you can even use a dough hook on your stand mixer on a slow speed

Step 4: Add some water if necessary and knead to a soft dough

Step 5: Rest the dough for 30 minutes

Step 6: Knead the dough briefly and divide the dough into equal portions, you should be able to get around 14-16 medium sized chapati

Step 7: Roll the portions into balls; flatten them with the palm of your hand

Step 8: Dust the beetroot and avocado dough in flour and roll them out into thin circles to approximately 6 inches in diameter

Step 9: As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out

Step 10: Continue the same process of rolling the dough out with the remaining balls

Step 11: Method of Cooking the Beet and Avocado ChapatiPreheat a skillet and place  the rolled out dough on the skillet

Step 12: After a few seconds you will notice small air pockets popping out

Step 13: At this point flip the Beet and Avocado Chapati  and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook the Beet and Avocado ChapatiFlip the Beet and Avocado Chapati to the other side and press and turn in a similar way

Step 14: You will notice brown spots around the cooked Beet and Avocado Chapati

Step 15: Remove from heat and place on a flat plate

Step 16: Serve Beet and Avocado Chapati Recipe with Punjabi Chana Masala and Masala And Plain Lacha Pyaz Recipe - Pickled Onions for lunch or dinner