1 1/2 c  Flour, whole wheat
1 md Beet; finely grated
2 ts Vegetable oil; or ghee
1/2 ts -Salt
1 ts Pepper
1 ts Cardamom; powder
Vegetable oil; or ghee for
-shallow frying
Flour; extra
-Water for kneading

VARIATION: MITHA LAAL ROTI
50 g Sugar, castor; or jaggery*
-grated

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.