BBC Good Food Magazine

TRY CHETNA’S RECIPE Beetroot chapatti

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I’m not a huge fan of beetroot on its own, but it adds a gorgeous subtle flavour and amazing colour to these chapattis. Enjoy them alongside a curry and you may never make plain ones again!

MAKES 12 PREP 35 mins plus 15 mins resting COOK 35 mins (depending on how many batches) EASY V 1 tsp sunflower oil

1 tsp cumin seeds

1cm piece of ginger, peeled and grated 2 uncooked beetroot (about 350g), peeled

and coarsely grated

300g chapatti flour, plus extra for dusting ½ tsp garam masala

½ tsp ground cumin ghee, for frying

1 Heat the oil in a pan and add the cumin seeds. When they start to sizzle, add the ginger and cook for a few seconds, then add the grated beetroot and mix well. Pour in 50ml water, cover and cook on a low heat for 10 mins until the beetroot has slightly softened. Leave to cool slightly, then tip into a food processor and blitz to a purée.

2 Combine the flour, garam masala and ground cumin in a bowl with 1/2 tsp salt. Add the beetroot purée and mix well. Pour in around 100ml water gradually, using just enough (or a bit more, if needed) to form a soft dough. 3 Cover the dough and leave to rest for 15 mins. Divide into 12 equal portions. Dust a work surface lightly with flour and roll each portion to a thin circle 15-18cm in diamater. Heat a frying pan on a medium heat and, once hot, add a little ghee and cook a chapatti for 1 min on each side. Add a little more ghee to the pan and continue cooking for a few more seconds until the chapatti is golden. Repeat with the remaining dough and serve warm. The dough can be stored in an airtight container in the fridge for up to three days.

PER SERVING 133 kcals • fat 4g • saturates 2g • carbs 21g • sugars 2g • fibre 2g • protein 3g • salt 0.3g

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