Wednesday, March 22, 2017

Beetroot Chappathi

A throwback from the past, on beetroots, is having a glass of beet juice. I used to live with my uncle and aunt for a few years. Every time that she cooked beetroot, she would reserve the cooking liquid and have me drink it. I am sure I drank it without much ado though I am not able to recall that I relished it then. However, beetroot has otherwise been among other favourite vegetables that I choose to cook it often.
 At home we cook it dry in poriyal, in the form of kootu with some legumes, pacchidi and even beetroot rice. I had on a whim tried adding left over beetroot kari to the grinding batter and have made beetroot pesarattu also. The beetroot with tomato soup is another dish we relished much.
Given that these are such versatile vegetables, it was not surprising when my daughter sent me photographs of beetroot chappathis she made one night for dinner. She has been urging me since to post it here. I was sifting through the pictures folders and her colourful pictures just popped on the screen and here I am hoping to do justice  by posting.
You do not have to meticulously measure out ingredients and for most of us who make chappathis regularly it is all eye ball measures. Still I think that it is good to be a bit precise and am putting down a list of ingredients and a preparation.
Beetroot Chappathi

Makes 8 chappathis
250 ml/ 1cup whole wheat flour
1/3teaspoon salt
2 teaspoons ghee/ sesame oil
1 slightly large beetroot to make 1/3 cup of puree
1 &1/2 teaspoon red chilli powder
Water as required to mix the dough
More flour for dusting
Ghee/ Oil to cook

Wash the beetroot and peel. Boil it in water until soft enough and puree adding the chilli powder and salt to a smooth texture. Add just small quantities of water to grind lest it is too runny.
Take the flour in a large bowl and mix the 2 teaspoons of ghee or oil.
Add the puree to the flour mixing it  to a dough which is pliable and smooth. If required add flour or some water to achieve this.
Make a ball of the dough, apply a little oil so as to not let it dry on the surface.  Place the dough in a bowl and rest it for about 30 minutes.
Take out the dough and divide in 8 equal parts. Roll each in a ball.

Have some flour in a flat plate to use for dusting while rolling out the chappathis.
Work on one portion at a time while keeping the rest of the portions covered.
Flatten and roll the ball out in  chappathis that are neither too thin not thick.

If you work quickly, you might roll all of the  dough and then cook the chappathis on a griddle.
If you are making more numbers, it will be good to pause the rolling to cook the ones that are ready. Leaving the dough to dry may not result in soft chappathis.
Heat a heavy griddle and place one chappathi on it. Cook on one side until small spots appear. Flip it over and the steam within will puff the chappathi.
Cook until both sides are done well.
Remove and transfer to a serving dish.
Brush some ghee on the surface.
Work with the rest of them similarly and stack up in the serving dish.
Serve warm with any gravy of your choice.