Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, beetroot chapati with beetroot dip. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Beetroot chapati with beetroot dip is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Beetroot chapati with beetroot dip is something that I have loved my whole life. They’re nice and they look wonderful.
Beetroot paratha (Stuffed) // Beetroot rice // Beetroot raita. If you are buying the beet with its green leaves then check out these recipes as well Aloo beet greens sabzi // beet greens dal. Check out our Healthy Beetroot Chapati.
To begin with this recipe, we have to prepare a few components. You can have beetroot chapati with beetroot dip using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Beetroot chapati with beetroot dip:
- Prepare 1 beetroot
- Get 1/2 red chilli powder
- Prepare 1/4 tsp mango powder
- Make ready 1 tsp salt
- Make ready Pinch black salt
- Prepare For dip
- Make ready 1 cup hung curd
- Take 1/4 tsp black salt
- Take 1/4 tsp black pepper powder
- Take 1 tbsp beetroot puree
- Prepare 2 cup whole wheat flour
Beetroot Chapati - Here is a veggie variation from the traditional chapati. Beetroot Chapati is very colorful and tasty. Beetroot is ground and added to the flour and allowed to rest for sometime and made into chapatis. Here is how to do it.
Steps to make Beetroot chapati with beetroot dip:
- Firstly cut beetroot and boil it than add whole wheat flour than add puree and spices
- Knead dough with beetroot water
- Now Knead the dough than rest the dough for 10 minutes than roll it and make chapatis or for kids you can use cutters and cook chapatis in medium to high flame sahllow fry with oil.
- Now for dip mix all ingredients with hung curd and serve dip with chapatis
Take a medium sized beetroot, peel and chop them roughly. Peel both the beets and the garlic. Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and paprika in a food processor and process till smooth and creamy. Season to taste with salt and pepper. Serve with warm, crusty bread or crackers. beetroot paratha recipe
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