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roti
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Beet root and Tofu Phulka Rotis

Super soft whole wheat phulka roti with fiber, protein and bright beetroot colors!
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Indian
Servings: 5

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.
    beet-tofu-paste
  • Combine 2 cups of whole wheat flour and salt and in a wide bowl.
    flour
  • 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.
    before oil
  • 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.
    after-oil
  • Make 20 equal parts balls from the dough.
    dough-ball
  • 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).
    before roll
  • 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.
    half roll
  • 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.
    cook roti1
  • 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.
    roll roti3
  • 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.
    cook roti4
  • Once puffed up, take it off the flame and spread some ghee or oil on the roti.
    roti with ghee
  • Repeat the rolling and cooking process for each dough balls.
  • Serve it hot/warm with any curry, raita, daal etc.