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Home » Recipes » Breakfast Recipes

Leftover Beetroot Pulp Chapati

Last Updated: Mar 2, 2023 by Enozia Zehra Vakil · This post may contain affiliate links · Leave a Comment

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Leftover Beetroot Pulp Chapati PIN (2)
Leftover Beetroot Pulp Chapati PIN (1)
Leftover Beetroot Pulp Chapati PIN (3)

Chapati, the infamous Indian flatbread, is an absolute classic that works wonderfully with most curries and sabzis, and while it is quite healthy already, here’s a better, modified version. The leftover beetroot pulp chapati has all the goodness of beet, and a bright pink color that makes it look so appealing. 

delicious leftover beetroot pulp chapati

Scroll down and read on to take a quick look at how you can put it together, and some cool ways to serve it too. 

Jump to:
  • Ingredients For the Recipe
  • How to Make the Leftover Beetroot Pulp Chapati
  • Frequently Asked Questions
  • Tips & Tricks to Make the Leftover Beetroot Pulp Chapati
  • 📖 Recipe

Ingredients For the Recipe

To make the leftover beetroot pulp chapati, you’ll need just 5 simple ingredients. 

  • Whole wheat flour: 1.5 cups
  • Leftover beetroot juice pulp: ¼ cup
  • Vegetable oil: 1 tbsp
  • Salt: 1 tbsp
  • Water: As required

How to Make the Leftover Beetroot Pulp Chapati

Once you have all your ingredients ready, here’s what you need to do to make the chapatis. 

add flour, pulp, oil and salt in a bowl

In a mixing bowl, add the whole wheat flour, pulp, oil, and salt. Mix well.

add water and mix it

Start adding water little by little and make a smooth dough.

mix it into the soft dough

Rest the dough for 10-15 minutes.

make small small balls out of the dough

Next, take a small portion of the dough and make it a flat disc.

sprinkle flour over it

Dust a little bit of flour and roll the small round dough into a flat chapati.

round it into the flat chapati and put it on the pan

Heat a tawa and transfer the rolled dough onto the tawa.

cook on both the sides properly

Cook each side for 30 seconds and then flip it again and cook each side for another 30 seconds. The color of the chapati should start changing and brown spots will appear when it's cooked.

See also
Fruit and Vegetable Healthy Smoothie bowls- Spring and Easter Recipes

Repeat the same with the remaining dough. Make as many chapatis as you can.

crunchy leftover beetroot pulp chapati ready to enjoy in breakfast or with other meals

Serve hot with a curry of your choice.

Frequently Asked Questions

What Else Can I Add to the Leftover Beetroot Pulp Chapati?

While this recipe calls for the use of simple and classic ingredients to make the chapatis, you can also throw in your choices of spices and ingredients to add to the flavor of the chapatis. 
Cumin seeds and carom seeds are a couple of good options to consider, and if you want to improve the nutritive value of the chapatis, you can also add some ground flaxseeds into the dough. 
Another great idea is to add some chopped greens like fenugreek leaves or spinach leaves into the dough. hot leftover beetroot pulp chapati

Can I Prep the Dough in Advance?

Yes, you definitely can! The dough can be prepared and stored in an airtight container in the refrigerator for 2-3 days max. Remember that since this dough has beetroot pulp, it has a slightly lesser shelf life than regular chapati dough. 

What Else Can I Make With the Dough?

Your chapati dough can double up as an excellent paratha dough too. You can stuff the parathas with practically any filling of your choice, but it is best to stick to the classics- spiced mashed potatoes or spiced cottage cheese. side view of leftover beetroot pulp chapati

How Do I Store the Leftovers?

Your leftover chapatis can be stored in a regular container with a lid and left on the countertop for a day. 

How Do I Use the Leftover Chapatis?

Your leftover beetroot chapatis can be stuffed with a variety of different fillings- sliced veggies, shredded chicken or even crumbled tofu and drizzled with some sauces, and you can turn them into some delicious wraps. 
If the chapatis have turned more than a day old and seem to have lost their softness and freshness, you can cut them into triangles or strips and air fry them until they’re crisp and enjoy them as homemade healthy tortillas. top view of leftover beetroot pulp chapati

See also
High Fiber Oats Pancakes with Omelet

Tips & Tricks to Make the Leftover Beetroot Pulp Chapati

All set and ready to give this recipe a try? Take note of these little tips and tricks to take things up a notch. 

  • To make the chapatis more flavorful and delicious, you can also add some freshly cracked black pepper into the dough. 
  • While whole wheat flour is the best choice to make these chapatis, you can also use multigrain flour if that’s what you have at hand. 
  • Don’t forget to spread a bit of ghee on the top of each chapati after you’re done cooking them. This will give them that extra flavor boost and will also help keep them nice and soft. 
  • To make the chapatis more soft, you can add some milk or yogurt into the dough while kneading it. Do this only if you’re making the chapatis for a one time serving, as these chapatis don’t last very long, even if they’re refrigerated. 
yummy leftover beetroot pulp chapati

Serving Ideas & Suggestions

These soft and fluffy leftover beetroot pulp chapatis can be teamed up with practically any Indian curry or sabzi. 

Inspired to try out some more Indian curries and culinary creations? Here’s a quick list of some good ones you could give a shot at. 

  • Bengali Shorshe Bhindi
  • Instant Pot Tofu Masala
  • Doi Potol with Air Fried Potol

📖 Recipe

Featured Img of Leftover Beetroot Pulp Chapati

Leftover Beetroot Pulp Chapati

This leftover beetroot pulp chapati recipe is an absolute must try. The chapatis are soft, fluffy and super nutritious too!
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See also
Caramel Bread Popcorn
Print Pin Rate
Course: Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 Servings
Calories: 169kcal
Author: Enozia Zehra Vakil

Ingredients

  • 1.5 cups Whole Wheat Flour
  • ¼ cup Leftover Beetroot Juice Pulp
  • 1 tablespoon Vegetable oil
  • 1 tablespoon Salt
  • 1 cup Water

Instructions

  • In a mixing bowl, add the whole wheat flour, pulp, oil, and salt. Mix well.
  • Start adding water little by little and make a smooth dough.
  • Rest the dough for 10-15 minutes.
  • Next, take a small portion of the dough and make it a flat disc.
  • Dust a little bit of flour and roll the small round dough into a flat chapati.
  • Heat a tawa and transfer the rolled dough onto the tawa.
  • Cook each side for 30 seconds and then flip it again and cook each side for another 30 seconds. The color of the chapati should start changing and brown spots will appear when its cooked.
  • Repeat the same with the remaining dough. Make as many chapatis as you can.
  • Serve hot with a curry of your choice.
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Nutrition

Serving: 5Servings | Calories: 169kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 213mg | Potassium: 212mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 2mg
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Hi, I'm Sophie! Created this blog to share the best plant-based Indian and world recipes.

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