Beet and Avocado Chapati Recipe

Total Time: 60 minutes

Cuisine: Indian

Ingredients:

  • salt
  • wheat flour
  • cumin powder (jeera)
  • coriander (dhania) leaves
  • virgin olive oil
  • green chilli ground paste
  • avocado
  • mint leaves (pudina)
  • beetroot
  • sesame seeds (til seeds)
  • ginger ground paste

Instructions:

  • To begin making Beet and Avocado Chapati Recipe, into a mixing bowl, add Atta, cumin powder, sesame seeds, chili paste and ginger paste, coriander, mint, olive oil and salt, grated beetroot and mashed avocado
  • Mix well to combine
  • Bring it all together using your fingers or you can even use a dough hook on your stand mixer on a slow speed
  • Add some water if necessary and knead to a soft dough
  • Rest the dough for 30 minutes
  • Knead the dough briefly and divide the dough into equal portions, you should be able to get around 14-16 medium sized chapati
  • Roll the portions into balls; flatten them with the palm of your hand
  • Dust the beetroot and avocado dough in flour and roll them out into thin circles to approximately 6 inches in diameter
  • As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out
  • Continue the same process of rolling the dough out with the remaining balls
  • Method of Cooking the Beet and Avocado ChapatiPreheat a skillet and place the rolled out dough on the skillet
  • After a few seconds you will notice small air pockets popping out
  • At this point flip the Beet and Avocado Chapati and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook the Beet and Avocado ChapatiFlip the Beet and Avocado Chapati to the other side and press and turn in a similar way
  • You will notice brown spots around the cooked Beet and Avocado Chapati
  • Remove from heat and place on a flat plate
  • Serve Beet and Avocado Chapati Recipe with Punjabi Chana Masala and Masala And Plain Lacha Pyaz Recipe - Pickled Onions for lunch or dinner