Beet and Avocado Chapati Recipe
Beet and Avocado Chapati Recipe is a step at bringing the antioxidant properties and minerals of beetroot and healthy smoothness of avocado together. Including Avocado makes these chapatis ultra soft and the fat in it reduces the oil needed for cooking. These super healthy Indian flatbreads are great to be packed for travels and tiffins. Even make them in advance and freeze them in zipping lock covers. Warm them up on a Tawa for 15-30 seconds, add your favorite fillings to wrap. This Beet-Avocado Chapati Recipe makes a great breakfast too.
Ingredients
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1/2 cup Beetroot
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grated
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1/2 Avocado
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mashed
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1/4 cup Coriander (Dhania) Leaves
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chopped
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1/4 cup Mint Leaves (Pudina)
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finely chopped
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2 cups Whole Wheat Flour
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more for dusting
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2 tablespoons Sesame seeds (Til seeds)
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1 teaspoon Cumin powder (Jeera)
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3 Green Chilli
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ground to paste
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2 teaspoons Ginger
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ground to paste
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Salt
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to taste
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2 tablespoon Extra Virgin Olive Oil
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more for cooking
Instructions
Step 1
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
Step 2
Mix well to combine
Step 3
Bring it all together using your fingers or you can even use a dough hook on your stand mixer on a slow speed
Step 4
Add some water if necessary and knead to a soft dough
Step 5
Rest the dough for 30 minutes
Step 6
Knead the dough briefly and divide the dough into equal portions, you should be able to get around 14-16 medium sized chapati
Step 7
Roll the portions into balls; flatten them with the palm of your hand
Step 8
Dust the beetroot and avocado dough in flour and roll them out into thin circles to approximately 6 inches in diameter
Step 9
As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out
Step 10
Continue the same process of rolling the dough out with the remaining balls