Kitchen Fun - Beetroot Leaves Stuffed Roti

If you all have been following my cooking posts, you must have seen a post about ABC Juice (Apple Beetroot Carrot Cucumber) that I drink every day morning; something I got into habit since my cancer scare in 2017. I still drink it every day even though I am cancer free now.

Anyways, more than often the Beets I buy at Stop N Shop or Whole Foods come with fresh leaves, bright and green, itching me to pluck them and do something with them. So I stared making use of it just like how I would use Spinach or Methi (= Fenugreek) Leaves in Indian dishes - Rice, Curry, Chutney, Sambar, and Roti. Here is one of those concoctions I created out of these beautiful Beet Greens.

PS: Ignore my picture for now. I took it a little late, should have taken it immediately after the delivery of the groceries. 

Again if you know me I would stuff anything into Roti and make it a stuffed Roti. So one day I decided to try Stuffed Roti out of Beet Leaves just like how we make with Spinach or Methi Leaves. And Voila! I got a new recipe at hand, healthy tasty and very very easy to make. Hope you all will like it as well.


1) Beet Leaves - 1 Cup

2) Onion - 1 Small sized

3) Green Chillies - 2 Medium sized

4) Red Chilli Powder - 1 teaspoon or per taste

5) Turmeric Powder - a pinch

6) Coriander Powder (Dhaniya) - 1 teaspoon or per taste

7) Garam Masala Powder - 1 teaspoon or per taste

8) Amchur Powder (Dried Mango Powder) - 1 teaspoon or per taste

9) Salt - per taste

10) Whole Wheat Flour - 1 1/2 Cup or as needed for the dough

11) Oil for cooking

Preparation Steps:

1) Use a chopper or a blender to chop Beet Leaves finely. Don’t make them into paste, they should still be individual pieces.

2) Chop Onion and Green Chillis into very small pieces.

3) In a bowl, mix the chopped veggies and greens, add all ingredients from #4 thru #9. Mix them all together.

4) Now add the Wheat Flour. And mix all of it into a smooth dough.

5) Make the dough into medium sized portions, roll them into a tortilla shape using the rolling pin.

6) On a Tava or a Frying Pan, fry each Stuffed Roti on both sides while applying little Oil.

7) Once done remove them from flame.

8) Serve with Yogurt or Raita or Coconut Chutney or Pickle. Or eat just as is.


1) I used the chopper to chop Onion and Green Chillis along with Beet Leaves to get all of them into consistent shape.

2) I usually add the flour in increments so I don’t have more of dough and less of the veggies mixture.

3) Since the Roti is spicy I usually eat it with plain Yogurt or Raita made of Cucumber Carrot and Tomato. 


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