A bright, healthy innovation on Indian bread, beetroot roti adds earthy sweetness from beetroot to a dough for colour and flavour. The beetroot roti recipe comes together with freshly grated beetroot added to whole wheat flour, giving roti a rich pinkish hue and a boost of vitamins, minerals, and antioxidants. The beetroot mix is usually mixed with flour, along with a pinch of salt and a dash of carom seeds or cumin for additional flavours. Some recipes may add a little yoghurt or ghee to make the dough softer and easier to knead. The recipe for making beetroot roti is straightforward because the grated beetroot is kneaded into the flour mixture to form a smooth dough. Then, dough balls are divided, rolled into thin discs, and cooked on a hot grill or tawa. During cooking, the roti develops a slight crispness on the outside and remains soft and tender within. The natural sweetness of the beetroot uniquely adds to the flavour, so it's always a delightful alternative to regular roti. Beetroot roti can be accompanied by any curries, dals, or vegetable dishes to satisfy the earthy flavours of roti. It is an excellent way to introduce more vegetables into your diet while seeking the comforting traditions of traditional food. With its vibrant colour and nutritious benefits, beetroot roti is an exciting and healthy addition to any meal- perfect for breakfast, lunch, or dinner.

• 1/2 cup beetroot
• 1 cup atta
• 1 tsp oil
• Ghee
• Salt

• This recipe of Beetroot roti is where wholesome meets fabulous—a colorful twist on traditional flatbread that's as healthy as it is stunning.
• Start by peeling and chopping a fresh beetroot, then blend it with a splash of water to make a smooth, vibrant puree.
• In a bowl, mix 1 cup of whole wheat flour with a pinch of salt, then gradually add the beetroot puree while kneading until it forms a soft, pliable dough.
• Let the dough rest for 10 minutes under a damp cloth to chill out.
• When it's ready, divide it into 10 portions, rolling each into a smooth ball.
• Dust your surface with flour and roll out each ball into a thin, 6-inch circle—pro tip: the dough's softer than usual, so don't skimp on the flour. Heat a tawa (flat pan) on medium and cook each roti until golden spots appear on both sides.
• For that puffed, flame-charred perfection, finish them off directly over an open flame using tongs.
• Smear with ghee as soon as they're off the heat for that glossy, buttery goodness. Serve warm with yogurt, pickles, or your favorite curry.
• These beetroot rotis aren't just bread—they're a vibe. Nutritious, eye-catching, and packed with flavor, they're the flatbread upgrade your table's been waiting for.