Ingredients

1 cup whole wheat flour, 1/3 cup millet flour, 2 beetroots, some water, 1 teaspoon ghee, 1 teaspoon salt, 1/2 pomegranate, 2- 3 tablespoons groundnuts, 2 tablespoons coconut flakes, 1 cup fresh chopped coriander leaves, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 tablespoon honey, salt, pepper
 

Preparation

Peel a beetroot, cut it into pieces and put it in a mixer with a little water and puree everything until it is slightly mushy and liquid.

Put wheat flour, millet flour and salt in a bowl and mix with a spoon.

Then gradually add the pureed beetroot and ghee while stirring constantly and mix everything well.

Knead everything together to form a firm dough and then leave it covered for 10 minutes. Then knead again.

Then take some of the dough and form small balls out of it. 

Sprinkle some flour on the surface, roll the dough balls in it and roll them out with a wooden stick into thin rotis. 

Put the finished rotis one after the other on a hot pan and bake them on both sides. If necessary, you can then brush them with a little ghee. 

For the salad peel a beetroot and grate it into strips and put it into a bowl. Remove the seeds of half a pomegranate and add them to the bowl. Wash and chop fresh coriander leaves and add them to the bowl along with groundnuts and coconut flakes. Add olive oil, honey, lemon juice, salt and pepper and mix everything well.