Laal Roti Ingredients
1 1/2 cup flour, whole wheat
1 medium beet, finely grated
2 tsp vegetable oil, or ghee salt
1 tsp pepper
1 tsp cardamom, powder
1 vegetable oil, or ghee for shallow fryin
1 flour, extra water for kneading
VARIATION MITHA LAAL ROTI
50 g sugar, castor, or jaggery* grated
Laal Roti Directions
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.
Serves: 9
Laal Roti Recipe
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Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.
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