Beet root and Tofu Phulka Rotis
Super soft whole wheat Beet root and Tofu Phulka Rotis with fiber, protein and bright beetroot colors!
Whole wheat phulka rotis are staple of Indian food, specially Gujarati Food. These phulka rotis are usually made with just wheat flour, salt, water and oil. They go so well with any subzies, curries, daal etc. My kids love it so much and sometimes they only want to eat these phulka rotis and no vegetables with it. So I like to tweak it a little by adding some fiber and protein. I like to add some sort of vegetable for fiber and soft tofu for protein. These time I have used boiled beet root with tofu to make these bright red Beet root and Tofu Phulka Rotis that my kids absolutely love! These both additional ingredients make these phulka rotis extremely soft, healthy and naturally sweet!
I have made spinach roti before and that is also a big hit in my household! I like to use this idea with many other vegetables like sweet potatoes, squash, kale etc. You can also use soy milk instead of soft tofu if you prefer. I like to blend the boiled/steamed vegetable with soft tofu and use that paste to form the dough. The rotis come out super soft that way. My kids absolutely enjoy different color roties. It is a fun concept and you get a serving of veggies and protein into their diet without a big fuss! Win win, right?!?!
I hope you kids enjoy them as much as mine!
Happy and Healthy Eating!
Royal Chakki Atta
Steel Roti Roaster for coil or electric stove
Beet root and Tofu Phulka Rotis
Ingredients
- 1 Medium sized boiled beetroot 1½ if using small beetroots
- 5 oz Soft Tofu
- 2 cup Whole Wheat Flour
- ½ tsp Salt
- 2 tbsp Peanut Oil
Instructions
- Peel the boiled beetroot and place it in a blender along with 5 oz of soft tofu without any tofu water. Blend it up in a smooth paste, you should not need any water for blending. It should make about ¾ to 1 cup of paste. If you are absolutely having hard time making the paste without any water, add a little at a time to form the paste.
- Combine 2 cups of whole wheat flour and salt and in a wide bowl.
- Combine the beetroot tofu paste and flour mix. Start kneading the dough and see if you need any water to bring the dough together. The dough consistency should be like pizza dough or just a little firmer than pizza dough. Use little water at a time if you need to bring the dough together.
- Cover the dough for 10 minutes.
- After 10 minutes, add 2-3 tbsp of oil to the dough and knead it until it is smooth.
- Make 20 equal parts balls from the dough.
- Take a dough ball and smooth it out by rubbing/kneading between your palms.
- Start heating up your tawa (flat pan).
- Dust a dough ball with some dry rice flour (or any dry flour).
- Start rolling the rotis. Roll them as thin and big as you like, using dry flour during rolling process as you need if it gets sticky.
- Place the rolled roti on the hot tawa and let it cook for 15-20 second on low heat, until there are some white spots on the side that is facing the tawa.
- Flip the roti and let it cook for 15 seconds on low heat. And another 15-20 seconds on medium/high heat until you see light brown spots on the side that is facing the tawa.
- Take the tawa off the heat, put roti right on the medium/high flame to puff it up, you can keep lifting the roti with a tong just a little every few seconds so it does not get burnt spots on it.
- Once puffed up, take it off the flame and spread some ghee or oil on the roti.
- Repeat the rolling and cooking process for each dough balls.
- Serve it hot/warm with any curry, raita, daal etc.