Title: Laal Roti
Categories: Indian Bread
Yield: 9 Roti
| 1 1/2 | c | Flour, whole wheat |
| 1 | md | Beet; finely grated |
| 2 | ts | Vegetable oil; or ghee |
| 1/2 | ts | -Salt |
| 1 | ts | Pepper |
| 1 | ts | Cardamom; powder |
| | | Vegetable oil; or ghee for shallow frying |
| | | Flour; extra Water for kneading |
| VARIATION: MITHA LAAL ROTI |
| 50 | g | Sugar, castor; or jaggery* grated |
Sift whole wheat flour in a bowl. dd salt, 2 tsp oil or ghee, cardamom
powder and grated beet (beetroot), mix well. Add water, knead to a smooth
dough. Divide the dough into 9 equal portions, shape them into round balls.
Flatten and roll out each ball into a disc of 5" (12 cm) diameter. Dust
with extra flour. Heat a griddle on a slow (low) fire. Cook one at a time,
using 2 to 3 tbsp oil or ghee. Shallow fry the rotis by turning once or
twice until both sides are cooked and turn lightly brown. VARIATION: MITHA
LAAL ROTI Take the same ingredients as recipe of Laal Roti. Add 50 gm
castor sugar* (fine granulated sugar) or grated jaggery (a brown sugar
available in Indian groceries) before kneading with water and proceed the
same way as directed. Children love this roti.