Yield: 9 roti
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour, whole wheat |
| 1 medium | Beet; finely grated |
| 2 teaspoons | Vegetable oil; or ghee Salt |
| 1 teaspoon | Pepper |
| 50 grams | Sugar, castor; or jaggery* |
| 1 teaspoon | Cardamom; powder |
| \N \N | Vegetable oil; or ghee for shallow frying |
| \N \N | Flour; extra Water for kneading grated |
VARIATION: MITHA LAAL ROTI
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.