@Food with Chetna is sharing her recipe for beetroot chapatti from her new cookbook, Chetna's Healthy Indian Vegetarian. Even if you're not huge fan of beetroot on its own (like Chetna), it adds a gorgeous subtle flavor and amazing color to these chapattis. Make these with your hands and a frypan—no fancy dough machine required. Enjoy them alongside a curry and you may never make plain ones again! You can also use these as wraps for sabji, or serve them with pickles, chutney, or hummus. GET THE RECIPE ►► https://f52.co/2PNMK1HINGREDIENTSBeetroot1 teaspoon sunflower oil1 teaspoon cumin seeds1 centimeter fresh ginger, grated2 beetroot (about 350 grams), grated50 milliliters waterChapatti300 grams chapatti flour, plus extra for dusting1/2 teaspoon salt1/2 teaspoon garam masala1/2 teaspoon ground cumin100 milliliters waterGheeSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
