Beetroot puri is variation to simple puri to add extra flavour and nutritional value to simple puri.
Beetroot puri is easy to prepare and can be served for lunch, breakfast or dinner. It also gives your daily usual menu a nice variant and healthy twist.
Preparation Time – 10 Mins
Resting Time – 20 Mins
Cooking Time – 20 – 25 Mins
Servings – 4-5
• Whole wheat flour – 2 Cups
• Beetroot – 1 No.
• Salt to taste
• Oil – 1 Tsp
• Red chili powder – 1 Tsp
• Water as required for kneading
• Oil as required (For frying)
• Wash peel and roughly chop beetroot.
• In a blender add beetroot, salt and red chili powder. Blend it.
• Add little water as required and make fine beetroot puree.
• Take wheat flour in a bowl. Add salt, oil and beetroot puree.
• Mix together all the ingredients.
• Taking water in small quantity start kneading the dough.
• Knead soft dough adding water in between if required.
• Rest the dough for 20mins covering with wet kitchen napkin.
• Knead the dough again after 20 mins.
• Divide the dough into equal small sized balls.
• Take one dough ball and brush little oil on each side of a ball.
• Roll it into flat disc using rolling pin.
• Roll each ball into even thickness, neither too thick nor thin.
• Heat enough oil in a heavy bottom kadai or pan for deep frying the puris.
• To check the desired temperature of oil, put a very small piece of dough in oil, if it starts floating immediately this means the oil has reached desired temperature.
• Slid the puri in hot oil, when it starts floating gently press with the frying ladle to help the pooris to puff up.
• Flip the puri and cook on the other side till golden brown.
• Drain the puri on an absorbent paper to remove excess oil.
• Make all the puris in a similar way with rest of the dough balls.
Tips and Tricks –
• Adding oil while kneading the dough makes the puri crispier yet soft.
• Keep in check the temperature of oil. It should neither be too hot to burn the puris nor too cold which will allow puri to absorb more oil.
• Adjust spices as per taste.
• If your hands become stained during preparation and cooking beetroot, rub some lemon juice over them to help remove the colour.
Facts about Beetroot-
Nutritional Facts –
• Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.
• Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes.
• Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Beetroot was first cultivated by the Romans. By the 19th century it held great commercial value when it was discovered that beets could be converted into sugar. Today, the leading commercial producers include the USA, Russia, France, Poland and Germany.