Another way of getting beetroots in diet.
2 cups whole flour
1 medium onion - chopped
1 green chillie - chopped
Mustard seeds - 1 tsp
Coriander Powder - 1.5 tsp
Turmeric - 1 tsp
Cilantro leaves - few sprigs
Salt
Any vegetable oil - 1.5 tbsp
Ingredients for Dough
1-2 small beet roots2 cups whole flour
Ingredients for potato filling
2 potato - boiled1 medium onion - chopped
1 green chillie - chopped
Mustard seeds - 1 tsp
Coriander Powder - 1.5 tsp
Turmeric - 1 tsp
Cilantro leaves - few sprigs
Salt
Any vegetable oil - 1.5 tbsp
Method
- Grate beetroots and steam for 10 minutes. Combine steamed beets and whole wheat flour to make dough. Cover the dough and keep it aside
- Prepare potato filling by frying boiled potatoes and onions in vegetable oil tempered with mustard seeds. Add all the spices and salt. Garnish with cilantro leaves and let it cool
- Pinch out small balls out of the dough and and roll it a little. Place potato mixture on the rolled dough ball and seal the sides with your finger. Sprinkle little dry flour on the rolling board and roll it gently with rolling pin into a circle. Put the rolled circle on a hot griddle kept on medium heat and roast the bread on both sides by applying little olive oil each side
- Serve hot with Chutney!
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