Beetroot Chapathi

Think beetroot are too earthy for your taste? 

These Beetroot Chapathi will change your mind—vibrant pink rotis packed with nutrition and mild spices, perfect for breakfast or an easy dinner that even picky eaters will love.

A Little Story Behind Chapathi

Let’s take a quick trip back in time. Chapathi, or roti as some call it, has been a staple in Indian kitchens for centuries. It’s simple, made with just whole wheat flour and water, yet it holds a special place on the plate—and in our hearts. 

Over the years, chapathi has evolved in all kinds of creative ways. And that’s where our vibrant friend—the beetroot—comes in. Somewhere along the way, home cooks started sneaking in veggies to boost nutrition and flavor, especially for picky eaters (you know who you are). This beetroot chapathi is one of those brilliant ideas. It’s got all the goodness of traditional roti, but with a gorgeous pink hue and a little extra kick of nutrients.

Why You Need Beetroot Chapathi in Your Life

• Sneak in Nutrients: Beets deliver iron, folate, and antioxidants—great for heart health and glowing skin.
  
• Kid-Approved Twist: The natural sweetness of beetroot, blended with gentle spices, makes these chapathis instantly more appealing.
  
• One-Bowl Wonder: A quick grind, a simple knead, and you’re rolling out colorful, healthy flatbreads.
  
• Versatile Meal: Enjoy them with curries, dips, or stuffed with paneer for a meal on the go.

Ingredient Breakdown

• Beetroot Paste: Smooth, naturally sweet base that tints the dough pink and infuses vitamins.
  
• Whole-Wheat Flour: Provides fiber and keeps chapathis soft yet sturdy.
  
• Spices & Herbs: Chili flakes, cumin, garam masala, kasuri methi, and carom seeds add warmth and aroma without overpowering the beet’s mild flavor.
  
• Green Chilies & Ginger: Fresh heat and zing.
  
• Salt & Water: Essential for seasoning and dough consistency.
  
• Oil & Ghee: Oil in the dough for pliability; ghee on the griddle for that irresistible golden finish.

🌿 Vegan Swap: Use any plant oil instead of ghee; the recipe is plant-based by default.

Cooking It—A Kitchen Chat

First, blitz fresh beetroot, green chilies, and ginger into a silky paste. In a mixing bowl, whisk together wheat flour, salt, chili flakes, cumin, garam masala, kasuri methi, and carom seeds. Pour in the beetroot mixture, add water as needed, and knead into a soft, cohesive dough. Let it rest for 30 minutes—this rest makes the chapathis tender.

Divide the dough into golf-ball-sized portions. Dust your board lightly, roll each ball into a uniform circle, and use a cutter for neat edges. Heat your tawa on medium, cook each chapathi until bubbles form, then flip. Brush with ghee so they puff up and develop those golden brown spots. Stack them in a covered container to keep warm.

💡 Pro Tip: A well-rested dough rolls out more smoothly and yields softer chapathis—don’t skip the 30-minute wait.

What Goes Along

• Creamy Curries: Kadai paneer, mixed vegetable, or malai kofta make ideal partners.
  
• Fresh Yogurt or Raita: Cools the palate and balances spices.
  
• Pickles & Chutneys: Mango pickle or mint chutney add tang and freshness.
  

How to Serve

Arrange piping-hot Beetroot Chapathis on a platter, drizzle with a little ghee, and garnish with coriander if you like. Serve immediately to enjoy their soft, pliable texture.

Packing & Meal-Prep

• Make Ahead: Dough can be prepared and refrigerated for up to one day. Roll and cook chapathis fresh when needed.
  
• Lunchbox-Ready: Stack chapathis with parchment layers to prevent sticking; reheat on a hot griddle or microwave.
  

Party & Bulk Prep

For gatherings, double the batch and cook on two tavas simultaneously. Keep finished chapathis warm in an insulated carrier—or wrap in foil inside a preheated oven.

Ready to brighten up your meal routine? Give these Beetroot Chapathis a try and turn every bite into a rainbow-colored, nutrient-packed delight.

Print Recipe

Healthy

Beetroot Chapathi

Author: Hema Subramanian Cooking Method: Sauteing Cuisine: Indian, North Indian Courses: Breakfast, Dinner, Lunch Recipe Keys: B breakfast H Healthy I Indian breads T Tasty

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Calories: 210

Best Season: Suitable throughout the year

Dietary:

H Heart-Healthy H High-Fiber I Iron-Rich V Vegetarian

Description

This beetroot chapathi is a colorful, healthy twist on the traditional Indian flatbread. Made with fresh beetroot, whole wheat flour, and a blend of warming spices like cumin, garam masala, and kasuri methi, it’s as nutritious as it is flavorful. The dough comes together easily with a beetroot-ginger-green chilli paste, giving the chapathis a soft texture and beautiful reddish hue. Lightly cooked on a tawa and finished with a touch of ghee, these chapathis are perfect for breakfast, lunch, or dinner. They’re a great way to sneak veggies into your meals—especially for kids—and pair well with any curry, chutney, or even a simple bowl of yogurt.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 1 beetroot (grated)
• 2 cups wheat flour
• 1 tsp salt
• 1 tsp chilli flakes
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tsp kasuri methi
• 1 tsp carom seeds
• 4 green chilli (finely chopped)
• 1 inch ginger (grated)
• water (as needed)
• oil (as needed)
• ghee (as needed)

Instructions

Prep Work

1. Chop aromatics

   Finely chop green chilli and grate ginger.

2. Grate beetroot

   Peel and grate the beetroot until you have a fluffy pile.
   

3. Grind into paste

   Combine grated beetroot, chopped chilli, and ginger; grind until smooth.
   

Method

1. Mix dry spices

   In a bowl, whisk together wheat flour, salt, chilli flakes, cumin powder, garam masala, kasuri methi, and carom seeds.

2. Combine wet & dry

   Pour the beetroot paste into the seasoned flour.

3. Knead the dough

   Work the mixture into a smooth dough, adding water little by little; knead for about 5 minutes.
   

4. Rest the dough

   Cover and let the dough rest for 30 minutes at room temperature.

5. Divide & roll

   Pinch off medium pieces of dough, roll each into a ball, then flatten into discs.

6. Cut for even shape

   Use a round cutter to trim each rolled chapathi for perfect circles.
   

7. Cook on tawa

   Place one chapathi on a hot pan; flip when it puffs and brown spots appear on one side.

8. Apply ghee

   Spread a little ghee on both sides once the chapathi is almost done. Flip the roti at an interval, don’t want to keep it on one side for too long.
   

9. Serve hot

   Remove from pan and stack on a plate; keep covered until serving.
   

Equipment

• Wooden Bowl

  

  Wooden Bowl Buy Now
• Roti maker plate and rolling pin

  

  Rolling Plate Roti Maker Rolling Pin Buy Now
• Pan

  

  Granite Dosa Tawa Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 3.3g6%

Saturated Fat 1.3g7%

Sodium 510mg22%

Potassium 67mg2%

Total Carbohydrate 25g9%

Dietary Fiber 3.5g15%

Protein 4g8%

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Vitamin A 33 IU

Vitamin C 0.8 mg

Calcium 40 mg

Iron 1.1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Beetroot Chapathi, Beetroot Chapathi, Beetroot roti

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