Beet and Avocado Chapati Recipe: A Healthy Indian Flatbread for Breakfast and Beyond
This Beet and Avocado Chapati recipe brings together the rich antioxidant properties of beetroot and the creamy smoothness of avocado, creating a deliciously healthy and ultra-soft Indian flatbread. The inclusion of avocado not only enhances the texture, making the chapatis incredibly soft, but also reduces the need for excess oil during cooking. These chapatis are the perfect balance of flavor and nutrition, making them a wonderful addition to any meal, especially breakfast. Packed with vitamins, minerals, and healthy fats, they’re ideal for tiffins, travels, or even for a light snack.
What’s more, you can make these chapatis in advance and store them in airtight containers or Ziploc bags in the freezer. Simply heat them up on a hot Tawa for 15-30 seconds, and they are ready to enjoy. Add your favorite fillings, and these chapatis transform into delicious wraps, perfect for any time of the day.
Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beetroot (grated) | 1/2 cup |
| Avocado (mashed) | 1/2 |
| Coriander leaves (chopped) | 1/4 cup |
| Mint leaves (finely chopped) | 1/4 cup |
| Whole wheat flour (Atta) | 2 cups, more for dusting |
| Sesame seeds (Til seeds) | 2 tbsp |
| Cumin powder (Jeera) | 1 tsp |
| Green chili (ground to paste) | 3 |
| Ginger (ground to paste) | 2 tsp |
| Salt | To taste |
| Extra virgin olive oil | 2 tbsp, more for cooking |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Instructions:
-
Prepare the Dough:
Start by adding the whole wheat flour (Atta) into a large mixing bowl. To this, add the cumin powder, sesame seeds, ground green chili, and ground ginger paste. Stir well to combine the dry ingredients. Next, incorporate the freshly chopped coriander and mint leaves, followed by the grated beetroot and mashed avocado. Add extra virgin olive oil and salt to the mixture. -
Mix the Ingredients:
Gently mix all the ingredients using your fingers until they come together. If you have a stand mixer, you can use the dough hook on a slow speed for easier mixing. If needed, add small amounts of water to form a soft and pliable dough. Once everything is well combined, cover the dough with a damp cloth and let it rest for 30 minutes. -
Knead and Portion:
After resting, knead the dough for a few minutes to ensure it’s smooth. Divide the dough into small, equal portions, and you should have about 14-16 medium-sized chapatis. Roll each portion into a ball with your hands. -
Roll the Chapatis:
Lightly dust a flat surface with whole wheat flour. Take one dough ball and flatten it using the palm of your hand. Begin rolling it out with a rolling pin into a thin circle, about 6 inches in diameter. As you roll, dust the dough with more flour to prevent it from sticking. Repeat this process with the remaining dough balls. -
Cook the Chapatis:
Heat a Tawa (griddle) or a flat skillet on medium-high heat. Once it’s hot, place the rolled-out chapati onto the pan. Cook for 30 seconds or until bubbles form on the surface. Flip the chapati and cook the other side for another 30 seconds. If desired, lightly drizzle the top with extra virgin olive oil and press gently with a cloth to ensure it cooks evenly. Flip again if necessary until both sides have a golden-brown finish. -
Serve:
Serve the Beet and Avocado Chapati warm, with your favorite dips, curries, or fillings of choice. These chapatis are perfect for a healthy breakfast, as a wrap for snacks, or as a side to your main meal. Enjoy!
These Beet and Avocado Chapatis not only offer a burst of vibrant color from the beetroot but also an added layer of creamy richness from the avocado. This combination makes them a truly nutritious and delightful addition to any meal. Whether you’re packing them for lunch or serving them as a healthy breakfast, they will be sure to impress.
