Last Updated on 6 months ago by Neha Deshmukh

Beetroot Roti Recipe – Flaky Layered Indian Flatbread

Introduction

Okay, let’s be real – beetroot in roti? It sounds a little… unexpected, right? But trust me on this one! I first stumbled upon this recipe years ago, trying to sneak more veggies into my kids’ diets, and it quickly became a family favorite. These aren’t just healthy; they’re fun – that gorgeous pink hue is a total conversation starter. Plus, the flaky layers? Absolutely addictive. You’ll be surprised how easily you can whip up these vibrant and delicious rotis!

Why You’ll Love This Recipe

These Beetroot Rotis are a delightful twist on a classic Indian flatbread. They’re:

• Visually Stunning: The vibrant pink color makes them a feast for the eyes.
• Surprisingly Delicious: The beetroot adds a subtle sweetness and earthy flavor.
• Easy to Make: Despite the layered look, they’re surprisingly straightforward.
• Healthy & Nutritious: Packed with the goodness of beetroot and whole wheat.
• A Great Way to Sneak in Veggies: Perfect for picky eaters!

Ingredients

Here’s what you’ll need to create these beautiful rotis:

• 2 cups whole wheat flour (approx. 240g)
• ¾ cup beetroot puree (approx. 180ml)
• As per taste salt
• As needed water (approx. ¼ – ½ cup / 60-120ml)
• 2 tablespoons oil
• Extra flour for dusting
• Ghee/clarified butter for brushing

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything comes together perfectly!

Beetroot Puree – Choosing the Right Beetroot & Making Your Own

The beetroot is the star here, so quality matters! Look for firm, smooth beetroots with vibrant color. You can roast, boil, or even steam them until tender. I prefer roasting – it really concentrates the flavor. To make the puree, simply blend the cooked beetroot until smooth. About 2 medium-sized beetroots will give you ¾ cup of puree.

Whole Wheat Flour – Types & Substitutions

I recommend using good quality whole wheat flour (atta) for the best texture. You can find different types – fine, medium, or coarse. I usually go for medium. If you’re gluten-free, you can experiment with gluten-free flour blends, but the texture will be different.

Ghee/Clarified Butter – Regional Variations & Alternatives

Ghee adds a wonderful richness and flavor, and it’s traditional in Indian cooking. But if you don’t have ghee, you can use butter or even a neutral oil. In some regions of India, people also use mustard oil for a more pungent flavor – it’s a matter of personal preference!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. In a mixing bowl, combine the whole wheat flour and salt. Add the beetroot puree and start mixing.
2. Gradually add water, a little at a time, and knead into a smooth, chapati-like dough. It should be soft and pliable, but not sticky.
3. Cover the dough with cling film and let it rest for at least 30 minutes. This allows the gluten to relax, making the rotis softer.
4. Divide the dough into 12-14 equal-sized balls.
5. Now for the layering magic! Flatten two balls slightly. Dip one in oil and the other in dry flour.
6. Gently merge the two flattened balls by pressing them together and sealing the edges.
7. Roll the merged dough into a 7-inch circle, trimming the edges to make it neat.
8. Heat a tawa (flat griddle) or pan over medium heat. Cook the roti until small bubbles start to appear on the surface.
9. Flip the roti and press gently with a clean napkin. This helps separate the layers.
10. Carefully peel off the top layer to reveal the beautiful flaky layers.
11. Repeat the process with the remaining dough balls.
12. Smear a little ghee on each cooked roti and shape them into triangles before serving.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Flaky Layers

The key to flaky layers is the oil and flour coating, and the gentle pressing with the napkin. Don’t skip those steps!

Troubleshooting Sticky Dough

If your dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.

Mastering the Tawa Temperature

The tawa should be hot enough to cook the roti quickly, but not so hot that it burns. Medium heat is usually ideal.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Beetroot Roti: Simply substitute the ghee with a plant-based oil.
• Gluten-Free Beetroot Roti: Use a gluten-free flour blend designed for roti or chapati.
• Spice Level – Adding a Pinch of Chili: Add a pinch of red chili powder to the dough for a little heat. My friend, Priya, loves adding a dash of chaat masala too!
• Festival Adaptations – Holi or Navratri Special: These vibrant rotis are perfect for festive occasions like Holi or Navratri.

Serving Suggestions

These rotis are incredibly versatile! They pair beautifully with:

• Dal (lentil soup)
• Vegetable curries
• Yogurt
• Pickles
• Or simply enjoyed on their own with a dollop of ghee!

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them on a tawa or in a microwave before serving.

FAQs

Got questions? I’ve got answers!

What is the best way to get the vibrant color in the rotis?

Using fresh, high-quality beetroots is key. Roasting them also intensifies the color.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

What if I don’t have a tawa? Can I use a regular pan?

Yes, you can definitely use a regular flat-bottomed pan. Just make sure it’s heated evenly.

How can I prevent the rotis from becoming hard?

Don’t overcook them! And brushing them with ghee while they’re still warm helps keep them soft.

Is beetroot puree different from beetroot juice? Can I use juice instead?

Yes, puree is thicker and more concentrated than juice. While you can use juice, you’ll need to reduce the amount of water in the dough, and the color might not be as vibrant. I recommend sticking with puree for the best results.