Roti with sambal has always been one of my comfort foods. Today’s recipe is one of my mother’s new versions of vegetable roti – this time, with beetroot.

Beetroot Roti

Time taken: 40 mins

Makes 4

Ingredients:

• Beetroot – ½ cup, grated
• All-purpose flour -1  cup
• Onion –  ½ , chopped
• Green chillies – 1 or 2, chopped
• Coconut – 1 tbsp, scraped
• Salt – as required
• Low fat oil – 2 tbsp

Method:

1. Heat the grated beetroot with ¼ cup of water and a pinch of salt in a saucepan. Cook the beetroot till the water dries up.
2. After the cooked beetroot has cooled, add the flour, chopped onion, chillies, scraped coconut, salt and oil to the grated beetroot.
3. Mix well and stir in water to make the roti dough. Divide the roti dough into 4 balls.
4. Let the balls of dough rest for about 15 mins before rolling out the dough balls to make a flattened roti disk.
5. Cook each of the roti on a griddle, with 3-4 mins on each side.
6. Serve the beetroot roti with red chilli sambal.

Recipe source: Raji Thillainathan.