Beet and Avocado Chapati Recipe
Soft, delicious and healthy Chapati made with beetroot and avocado is a must try recipe. Pack into your office or kids Lunch box along with any curry of your choice.
Beet and Avocado Chapati Recipe is a step at bringing the antioxidant properties and minerals of beetroot and healthy smoothness of avocado together. Including Avocado makes these chapatis ultra soft and the fat in it reduces the oil needed for cooking. These super healthy Indian flatbreads are great to be packed for travels and tiffins. Even make them in advance and freeze them in zipping lock covers. Warm them up on a Tawa for 15-30 seconds, add your favorite fillings to wrap. This Beet-Avocado Chapati Recipe makes a great breakfast too.
You can Smear Beet and Avocado Chapati with cream cheese and serve with Green sandwich Chutney, or add more stir fried vegetables and roll them to pack for outings.
Did you know: Beetroot is high in fiber, vitamins, minerals, and is high in plant derived antioxidants. Avocados include 20 different vitamins and minerals, and are low in saturated fat, do not contain any cholesterol or sodium and have high amounts of monounsaturated fatty acids that are great for the healthy functioning of the heart.
Serve Beet and Avocado Chapati Recipe with Punjabi Chana Masala and Masala And Plain Lacha Pyaz Recipe - Pickled Onions for lunch or dinner.
Explore more possibilities of Indian flatbreads here
30 M
30 M
60 M
4 Servings
Ingredients
- 1/2 cup Beetroot , grated
- 1/2 Avocado , mashed
- 1/4 cup Coriander (Dhania) Leaves , chopped
- 1/4 cup Mint Leaves (Pudina) , finely chopped
- 2 cups Whole Wheat Flour , more for dusting
- 2 tablespoons Sesame seeds (Til seeds)
- 1 teaspoon Cumin powder (Jeera)
- 3 Green Chilli , ground to paste
- 2 teaspoons Ginger , ground to paste
- Salt , to taste
- 2 tablespoon Extra Virgin Olive Oil , more for cooking
How to make Beet and Avocado Chapati Recipe
To begin making Beet and Avocado Chapati Recipe, into a mixing bowl, add Atta, cumin powder, sesame seeds, chili paste and ginger paste, coriander, mint, olive oil and salt, grated beetroot and mashed avocado. Mix well to combine. Bring it all together using your fingers or you can even use a dough hook on your stand mixer on a slow speed.
Add some water if necessary and knead to a soft dough. Rest the dough for 30 minutes.
Knead the dough briefly and divide the dough into equal portions, you should be able to get around 14-16 medium sized chapati.
Roll the portions into balls; flatten them with the palm of your hand.
Dust the beetroot and avocado dough in flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out.
Continue the same process of rolling the dough out with the remaining balls.
Preheat a skillet and place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the Beet and Avocado Chapati and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook the Beet and Avocado Chapati
Flip the Beet and Avocado Chapati to the other side and press and turn in a similar way. You will notice brown spots around the cooked Beet and Avocado Chapati. Remove from heat and place on a flat plate.
Serve Beet and Avocado Chapati Recipe with Punjabi Chana Masala and Masala And Plain Lacha Pyaz Recipe - Pickled Onions for lunch or dinner.
