Ingredients with Measurements:
- 1 cup chickpea flour
- 1 cup grated beetroot
- 1/2 cup water
- 1/4 cup chopped coriander leaves
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- Oil for cooking
Special equipment needed:
- Non-stick pan or griddle
- Mixing bowl
- Grater
Step-by-step instructions:
1. In a mixing bowl, add chickpea flour, grated beetroot, chopped coriander leaves, cumin powder, coriander powder, red chili powder, and salt. Mix well.
2. Gradually add water to the mixture and whisk until you get a smooth batter.
3. Heat a non-stick pan or griddle over medium heat.
4. Pour a ladleful of the batter onto the pan and spread it evenly in a circular motion.
5. Drizzle a little oil around the edges of the roti and let it cook for 2-3 minutes or until the bottom is golden brown.
6. Flip the roti and cook the other side for another 2-3 minutes or until golden brown.
7. Repeat the process with the remaining batter.
8. Serve hot with chutney or yogurt.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes 4-5 rotis
Nutritional information:
- Calories: 150 per roti
- Fat: 5g
- Carbohydrates: 20g
- Protein: 6g
- Fiber: 5g
Substitutions for ingredients:
- You can use any other type of flour instead of chickpea flour.
- You can use any other type of grated vegetable instead of beetroot.
Variations:
- You can add chopped onions, green chilies, or grated ginger to the batter for extra flavor.
- You can add chopped spinach or kale to the batter for extra nutrition.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Use a non-stick pan or griddle to prevent the roti from sticking.
- Drizzle a little oil around the edges of the roti to make it crispy.
Storage instructions:
- You can store the leftover rotis in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- You can reheat the rotis in a microwave or on a hot griddle.
Presentation ideas:
- Serve the rotis on a plate with a dollop of yogurt and a sprinkle of chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
- Yogurt
- Chutney
Pairings:
- Spicy potato curry
- Chickpea curry
- Lentil soup
Suggested side dishes:
- Cucumber raita
- Tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the roti is sticking to the pan, add more oil.
Food safety advice:
- Make sure the beetroot is washed and peeled before grating.
Food history:
- Roti is a traditional Indian flatbread that is typically made with wheat flour. This recipe is a variation that uses chickpea flour and grated beetroot.
Flavor profiles:
- The roti has a slightly sweet and earthy flavor from the beetroot, and a spicy kick from the cumin and chili powder.
Serving suggestions:
- Serve the roti as a main dish for lunch or dinner.
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Region: Indian