BEETROOT Chapati

BEETROOT CHAPATI

Pink chapati, as referred by my girls due to its unbelievable pink colour. No artificial colour!

The glorious summer is upon us and which means it's all about adventure, refreshing colours, vibrant moods, loads of popsicles, barbeque, gardening,  and pink chapati. Why not?

I can't believe we have already made it to the summer so quickly and the curtains of chaos are slowly being lifted away.
Lockdown has been rewarding in many ways.

Every day gives you a chance to better your choices than yesterday. I learnt that every meal also offers an opportunity to make better choices.
If you haven't already started taking your health in your hands even after COVID, start today as your next meal is your big opportunity. Now with that positive note, let's get to the recipe.

I was asked by a member of the Instagram community to create a vegan and a gluten-free chapati. So, I have made this chapati with Sorghum flour and chickpea flour. Here is the recipe.

 BEETROOT CHAPATI

Preparation time:10 mins
Cooking time:20 mins
Total time: 30mins
Yields: 8 chapatis

INGREDIENTS:
1 cup sorghum flour + extra for rolling
1/4th cups of chickpea flour( you can substitute for tapioca flour or besan)
3/4th cup beetroot grated, finely
salt as needed
1 or 2 tbsp of water or as needed

METHOD:
1) Put 1 cup sorghum flour, chickpea flour, salt and beetroot into a  mixing bowl.

2) Start gathering all the contents to form a dough and introduce water as needed slowly and make a stiff but pliable pink dough.

3) Divide the dough into 8 equal-size balls. If sticky, dust some flour and make the balls.

4) Roll a dough ball into a small round shaped chapati using a rolling pin on a flat surface.

5) Cook the chapati on a hot skillet/griddle/frying pan starting on medium-high heat. This chapati takes longer than the gluten bread, usually about 2 mins on each side.

6) Using tongs, flip the chapati on the other side and cook for the next 2 mins.

7) Transfer the chapati onto a kitchen towel and repeat the process of making chapati with the other dough balls.

Notes: 

1) Only roll the next chapati when the previous one is already cooked, and the skillet is empty for the next. Else, you will have to have to roll the same chapati twice by mixing in some more dry flour.

2) This chapati looks crispy, but it's very soft as it takes longer to cook.

3) It also breaks easily as there is no gluten to keep the hold.

4) I haven't used any oil while cooking, but have smeared some coconut oil before serving.

5) If the chapati starts sticking to the skillet, you can sprinkle some water around the edges.

SERVING SUGGESTIONS:

We paired these chapatis with some greens, stir-fry vegetables and my daughters enjoyed them with strawberry ketchup for added sweetness. Try!

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TRIED MAKING THIS RECIPE?

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❤Hasin