Name: Beetroot Puri recipe by Sujata Hande-Parab at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Wheat Flour – 1 ½ cup; Beetroot Puree – ½ - 3/4 cup; Crushed Jeera – ½ tbsp; Thick curd – 1tbsp; Salt as per taste; Oil – 1tbsp + 2cups for frying

ABOUT Beetroot Puri RECIPE

The beetroot is the taproot portion of the beet plant, usually known as the beet, also table beet, garden beet. It is used in variety of food preparations, as a coloring agent and as a medicinal plant. Usually the deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable. The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads. Raw beetroot is a rich source of folate and a moderate source of manganese. In this recipe I have used wheat flour, beetroot puree and crushed cumin. These puris taste awesome and goes well with any curry or even hot tea. Healthy and nutritious dish good for everyone.

Ingredients Serving: 4

Wheat Flour – 1 ½ cup
Beetroot Puree – ½ - 3/4 cup
Crushed Jeera – ½ tbsp
Thick curd – 1tbsp
Salt as per taste
Oil – 1tbsp + 2cups for frying

Instructions

Wash, peel, chop and blend beetroot into smooth puree. Strain it.
In a bowl take wheat flour, salt, oil, crushed jira, curd. Mix well.
Add Beetroot puree slowly at a time and knead it into a stiff dough.
Cover and keep aside for 20-30 minutes.
In a wok, heat oil. Take small portion of dough and make a ball.
Grease rolling board with little oil. Place a ball and Roll evenly from all the sides. It should be little thick.
Fry Puris on medium low flame from all the sides till golden brown and fluffy.
Serve hot with Potato curry or bhaji or Chole.

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