315 kcal
Calories
9.2 g
Protein
52 g
Carbs
7.4 g
Fat
In a wide mixing parat, combine the mashed sweet potato, cumin seeds, minced green chili, coriander, and salt. Gradually add the amaranth flour.
Knead gently using the natural moisture of the sweet potato into a smooth, non-sticky dough. If dry, add warm water a teaspoon at a time. Rest covered for 5 minutes.
Divide the dough into 4 equal balls. Place a dough ball between two sheets of parchment paper or a greased silicone mat.
Roll gently with a rolling pin into a 6-inch round (or hand-pat using damp palms).
Heat tava over medium flame. Carefully transfer the flatbread onto the hot griddle. Cook for 1.5–2 minutes until small bubbles appear, flip, and cook the reverse side.
For beetroot curd
In a bowl, fold the finely grated beetroot into the whisked curd until evenly distributed and bright pink.
Add roasted cumin powder, black salt, and chaat masala.
Heat ½ tsp ghee in a small pan, crackle mustard seeds and curry leaves, and pour over the raita.
For garlic chutney
In a small wet grinder or mortar and pestle, combine peeled garlic, softened Kashmiri chilies, cumin seeds, and salt.
Grind into a coarse, thick paste using 1–2 teaspoons of the chili-soak water.
Heat 1 tsp oil in a pan over low flame.
Add the ground paste and sautee gently for 2–3 minutes until the raw pungent edge softens and oil separates slightly. Stir in the lemon juice and remove from heat.
