I usually add different flavours to plain chappthis just to make my lil one eat it.This is one of them.He likes this because of the color.
Atta/Wheat flour - 1 and 1/2 cups
Beet root - 2tbsp(grated)
Jeera - 1 and 1/2tsp
Garlic - 1 pod(optional)
Chilli powder - 1 tsp
Garam masala - 1tsp
Salt - as needed
Oil - 2tsp
Warm water - as needed.
In pan, heat oil and fry jeera,chopped garlic.Then add grated beet root and saute for 2 min.s.Add chilli and garam masala powder and fry till it's cooked.In a bowl, add this beet mixture,wheat flour,salt and warm water and mix well into a chappathi dough.Let it rest for about 30 min.s and make equal sized balls out of this dough.Rooll each into chappathis and cook them in a hot tawa.I served this colorful beet chappathi with Gobi subzi.
Few days ago, i had tried Seema of Recipe junction's Palak paneer.It was a huge hit with family n' friends.My son was licking his fingers for the last drop of palak.(he rarely does that :))).The only change i made to her recipe was, i grinded the sauted spinach for the smooth texture.I stongly recommend her delicious recipe to all of you to try.Thanks Seema for sharing.
Below is the picture of french toast made out of Challah.
Tips: Using warm water for making chappthi dough makes chappthi softer.Again letting the dough rest for 30 minutes or so helps also.