by Tarla Dalal
Added to 13 cookbooks
This recipe has been viewed 20033 times
The Beetroot Puri is an attractive snack with a fabulous flavour and beautiful colour. The dough of whole wheat flour and beetroot puree has a pleasantly sweet flavour, which is complemented by spice powders that add shades of spice while also highlighting the sweetness at the same time.
Take care not to add water while making the dough because the beetroot puree is enough to bind the flour together into a stiff dough. If the dough gets soggy, then the puris will get oily.
Serve Beetroot Puri as a snack with some pickle and chutney or as a meal with a subzi or curry of your choice.
- Put the beetroot in enough water in a pressure cooker and pressure cook for 2 whistles.
- Allow the steam to escape, before opening the lid and cool completely.
- Once cooled, peel and roughly chop it and blend it in an mixer using 2 tbsp of water till smooth.
- Combine all the ingredients in a deep bowl along with the beetroot paste and knead into a stiff dough using no water.
- Divide the dough into 20 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately.
Nutrient values per puri
|Vitamin A||24.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.4 mg|
|Folic Acid||1.9 mcg|
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