Laal Roti
Yield
9 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
wheat |
|
| 1 | medium |
beets
finely grated |
*
|
| 2 | teaspoons |
vegetable oil
or ghee |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cardamom seeds
powder |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
wheat |
|
| 1 | medium |
beets
finely grated |
*
|
| 1E+1 | ml |
vegetable oil
or ghee |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
cardamom seeds
powder |
|
Directions
Sift whole wheat flour in a bowl, add salt, 2 teaspoon oil or ghee, cardamom powder and grated beet (beetroot), mix well.
Add water, knead to a smooth dough.
Divide the dough into 9 equal portions, shape them into round balls.
Flatten and roll out each ball into a disc of 5 inch (12 cm) diameter.
Dust with extra flour.
Heat a griddle on a slow (low) fire.
Cook one at a time, using 2 to 3 tbsp oil or ghee.
Shallow fry the rotis by turning once or twice until both sides are cooked and turn lightly brown.
