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Beetroot Chappati

Beetroot chappati


Serving size: 4

For making the chappati

1 cup of wheat flour
1/2 cup of hot milk
1/4 cup of curd or yogurt
2tbsp of ghee
1/4tsp of sugar
1/4tsp of salt
hot water

For The Chutney:
1/2 cup shredded beetroot
3 garlic cloves
5 shallots
a small ginger
3tbsp tamarind juice
few curry leaves
3 dried chillies
salt to taste

Roast all the above ingredients with 2tbsp oil and pulse to a smooth mixture once cooled.

Preparation Method:

In a large bowl sift the wheat flour,sugar and salt. Make a well in middle of the flour and pour the milk,curd or yogurt and few spoonsful of the beetroot chutney. Knead the mixture into a smooth dough adding enough of hot water.Divide the dough into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter.Heat a heavy based frying pan or griddle on a medium heat. Place the rolled chapati on the griddle.While on the girdle press the edges of the chapati with a paper towel . You will find that small bubbles start forming on the chapati that means it is getting cooked. Turn over and cook the other side. The chapati may puff up. Flip over cook the first side again. Serve with hot melted ghee or butter brushed over one side of the chapati.


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