Beetroot Flour Roti (50% Beetroot flour + 50% Wheat Atta)
Beetroot Flour Roti is a healthy and colorful variation of the traditional Indian flatbread made with a combination of beetroot flour and regular wheat flour. Beetroot flour is packed with nutrients and antioxidants, making it a great addition to any diet. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. It is also high in fiber and low in calories, making it a great option for weight management.
Allergen Information: Contains Gluten
Nutrition Facts
Per serving
Energy
83 kcal
Protein
3 g
Carbs
16 g
Fat
1 g
Fiber
4 g
Ingredients
Beetroot flour
0.5 small bowl (50g)
Wheat flour, atta
0.25 cup (50g)
Plain Water
0.25 small cup (50g)
Instructions
Cooking Steps
In a mixing bowl, combine beetroot flour, regular wheat flour.
Slowly add water and knead the dough until it becomes soft and pliable.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Divide the dough into equal-sized balls.
Dust a rolling board with some flour and roll each ball into a thin circle.
Heat a tawa or griddle over medium heat.
Place the rolled roti on the heated tawa and cook for 30-40 seconds.
Flip the roti and cook for another 30-40 seconds.
Press down the edges with a spatula to ensure that they are cooked properly.
Remove the roti from the tawa and repeat the process with the remaining dough balls.
Serve hot.