Beetroot Leaves Roti / Tortilla with Beetroot (Chukandar) Greens & Stalks
Beetroot Greens Tortilla, a Homemade, Storage Friendly, Vegan, dairy free, whole wheat flour tortilla / roti using fresh beetroot greens and stalks. Both food processor or hand made methods given.
Equipment
- 1 Wide mixing bowl (for hand mixing method)
- 1 Roti Tawa / Stove top Pan Cake Griddle
- 1 Food processor / Blender / Mixie.
Ingredients
- 1 cup Beetroot Stalk & Greens (chopped & pressed)
- 2 cups Whole Wheat Flour / Aatta
- as per taste Salt
- 6 count Green Chillies (small size)
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Curry Powder / Garam Masala Powder
- 1 inch Ginger
- 1 clove Garlic (optional)
- ¾ to 1 cup Warm Water (or as needed)
- as required Cooking Oil (½ teaspoon per one roti/tortilla)
Instructions
PREP WORK:
- Firstly, cut & separate the beetroot bulbs from its stalks & greens.
- Wash them thoroughly under running water. Tear the greens and break the stalks into small pieces using your hands. (Or else) finely chop them using a knife.Add the green chillies, ginger pieces, cumin seeds, turmeric powder, salt to the same.
TO MAKE THE DOUGH:
- Grind them coarsely. If not a processor, use a mixie / blender.
- Now, change the S-shaped sharp blade to the S-shaped blunt blade used to make the dough. Add the Whole Wheat Flour, Curry Powder, Salt to the same.
- Knead it to smooth dough by adding warm water little by little.
TO MAKE THE ROTI / TROTILLA WITH BEETROOT LEAVES:
- Make small balls from whole of the dough, and roll each of the ball, across a flat platform using a rolling pin. In between use fresh plain wheat flour to spread throughput just to avoid sticking.
- Put a roti tawa/pan cake griddle on stove top under high flame. When its hot, gently transfer this flattened round roti onto it. Spread few drops of oil throughout and let it cook on both sides, until you get brown spots here and there. Repeat the same for other flattened dough balls. Done!!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS.