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1½ cup Wholewheat Flour
1 medium Beet, Grated
2 teaspoon Vegetable Oil
1 teaspoon Seasoning
1 teaspoon Cardamom
Sift whole wheat flour in a bowl. Add salt, 2 tsp oil or ghee, cardamom powder and grated beet beetroot, mix well. Add a little water, knead to a smooth dough.
Divide the dough into equal portions, shape them into round balls. Flatten and roll out each ball into a disc of 5 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.
1 medium Beet, Grated
2 teaspoon Vegetable Oil
1 teaspoon Seasoning
1 teaspoon Cardamom
Sift whole wheat flour in a bowl. Add salt, 2 tsp oil or ghee, cardamom powder and grated beet beetroot, mix well. Add a little water, knead to a smooth dough.
Divide the dough into equal portions, shape them into round balls. Flatten and roll out each ball into a disc of 5 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.
