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.
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.
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.
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 it's cooked.
Repeat the same with the remaining dough. Make as many chapatis as you can.
Serve hot with a curry of your choice.
Frequently Asked Questions
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.
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.
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.
Your leftover chapatis can be stored in a regular container with a lid and left on the countertop for a day.
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.
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.
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.
Leftover Beetroot Pulp Chapati
- 1.5 cups Whole Wheat Flour
- ¼ cup Leftover Beetroot Juice Pulp
- 1 tablespoon Vegetable oil
- 1 tablespoon Salt
- 1 cup Water
- 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.