Recipe for Laal Roti


1 1/2 cup flour, whole wheat
1 medium beet; finely grated
2 teaspoon vegetable oil; or ghee salt
1 teaspoon pepper
1 teaspoon cardamom; powder
1 vegetable oil; or ghee for shallow fryin
1 flour; extra water for kneading
50 gm sugar, castor; or jaggery* grated


Sift whole wheat flour in a bowl. dd salt, 2 tsp 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" (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. VARIATION: MITHA LAAL ROTI Take the same ingredients as recipe of Laal Roti. Add 50 gm castor sugar* (fine granulated sugar) or grated jaggery (a brown sugar available in Indian groceries) before kneading with water and proceed the same way as directed. Children love this roti.

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