Try This Colorful Beetroot Puri Recipe For A Festive Treat

Beetroot puri is a crispy and colorful Indian bread made with wheat flour and beetroot puree. It is spiced with cumin, ajwain, and chili powder, then deep-fried until golden and puffed. The dish pairs well with aloo sabzi, chole, or curd, making it a nutritious meal. This vibrant puri is perfect for festive occasions or a healthy twist to everyday meals.

Beetroot puri is a delicious and nutritious variation of traditional puri, made with whole wheat flour and beetroot puree. The dough is prepared by mixing spices like cumin, ajwain, and chili powder for extra flavor. After resting, the dough is rolled into small discs and deep-fried until puffed and crispy. The bright pinkish-red color makes it visually appealing, especially for kids. It pairs well with aloo sabzi, chole, or curd, making it a wholesome meal. Enjoy this crispy delight as a festive or everyday treat.

Ingredients:

For the Dough:

• 2 cups whole wheat flour
• 1 medium beetroot (boiled and pureed)
• teaspoon salt
• teaspoon cumin seeds (jeera)
• teaspoon carom seeds (ajwain)
• teaspoon red chili powder (optional)
• teaspoon turmeric powder (optional, for extra color)
• 1 teaspoon ghee or oil (for softness)
• Water (as needed)

For Frying:

• Oil for deep frying

Step-by-Step Instructions

Step 1: Prepare the Beetroot Puree

• Wash and peel a medium-sized beetroot. Cut it into small cubes for easy boiling.
• Boil the beetroot in water for about 10 12 minutes or until soft.
• Once cooled, blend the beetroot into a smooth puree without adding excess water.

Step 2: Prepare the Dough

• In a large mixing bowl, take 2 cups of whole wheat flour.
• Add salt, cumin seeds, carom seeds, red chili powder, and turmeric powder.
• Pour the beetroot puree into the flour and start mixing.
• Add 1 teaspoon of ghee or oil for softness.
• Gradually add water as needed and knead into a firm yet soft dough.
• Cover the dough with a damp cloth and let it rest for 15 20 minutes.

Step 3: Roll Out the Puris

• Divide the dough into equal-sized small balls.
• Dust a rolling surface with a little flour and roll each ball into a 3 4 inch circle.
• Ensure the puris are not too thin or too thick, maintaining an even thickness.

Step 4: Heat the Oil

• Heat oil in a deep pan or kadhai over medium-high heat.
• To check if the oil is ready, drop a small piece of dough if it floats up immediately, the oil is ready for frying.

Step 5: Fry the Beetroot Puris

• Gently slide one rolled puri into the hot oil.
• Press it lightly with a slotted spoon to help it puff up.
• Fry until both sides turn slightly crispy and bright reddish-pink in color.
• Remove the puri and place it on a paper towel to absorb excess oil.
• Repeat the process for the remaining puris.

Serving Suggestions:

• Serve the crispy and fluffy beetroot puris hot with aloo sabzi, chole, curd, or pickle.
• Pair it with sweetened curd or raita for a refreshing twist.
• Enjoy with boondi raita and chutney for a flavorful experience.

Final Thoughts

Beetroot puri is a delightful way to incorporate beets into your diet, especially for kids and picky eaters. It's visually appealing, full of nutrients, and pairs well with a variety of Indian curries. Whether for breakfast, a festive meal, or lunchboxes, these puris are sure to impress.