Beetroot Puri Recipe:
Beetroot Puri is a vibrant and healthy take on the classic Indian puri, infused with the natural goodness of beetroot. This colourful dish is visually appealing and packed with nutrients, making it an excellent choice for breakfast, snacks, or festive occasions.
Beetroot Puri is a vibrant and healthy twist on the traditional Indian Puri. Made by incorporating beetroot puree into the dough, this recipe adds the nutritional benefits of beetroot. Beetroot is rich in iron, vitamins, and fibre, making these puris a wholesome choice for any meal.
This recipe is a nutritious addition to your meal, making it an excellent way to incorporate more vegetables into your diet without compromising taste.
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Essential Ingredients Beetroot Puri Recipe
Whole Wheat Flour: Gehun Ka atta is a base ingredient for the dough, providing structure and fibre to the puris. You can substitute it with all-purpose flour or a gluten-free flour blend.
Beetroot: Chukandar is a star ingredient, that gives the puris their vibrant pink colour and adds natural sweetness, iron, and vitamins to the dish.
Carom Seeds (Ajwain) &Asafetida: Asafetida and Carom Seeds, add a subtle, earthy flavour and help with digestion, balancing the richness of the puris.
Salt: Essential for seasoning the dough and bringing out the flavours of the ingredients.
Oil: Added softness and also for deep frying the puris to get that crispy texture.
Water: Add water gradually to control the dough’s moisture level and to knead the dough.
Other optional Ingredients:
- Chilli Flakes: Adding a pinch of chilli flakes to the dough gives your Beetroot Puri a subtle spicy kick, balancing the sweetness of the beetroot. It enhances the overall flavour, making the puris more exciting for those who enjoy a little heat in their meals.
- Semolina (Rava): Semolina is an optional but highly recommended ingredient for making puris extra crispy, it gives the puris a slight crunch and helps them puff up better during frying. It also adds a nice texture to the puris, making them even more enjoyable.
These two ingredients, chilli flakes and semolina, are not essential but can elevate the taste and texture of your Beetroot Puri, giving it a flavorful and crispy edge!
Step-by-Step Recipe for Beetroot Puri Recipe
Prepare the Beetroot Puree
- Boil or steam 250 gram of the beetroot until soft, then pee, chop and puree it in a blender. Set aside.
Mix all the Ingredients
- Add 2 cup of whole wheat flour, 2 tsp Semolina, 1/4 tsp Asafetida, 1/2 tsp chilli flakes, 1/2 tsp carom seeds (ajwain), 2 tsp oil and salt to taste . Mix well.
- Add the beetroot puree to the dry ingredients. Stir to combine. The beetroot puree will give the dough a lovely pink colour and slight moisture.
Knead the Dough
- Gradually add water as needed to form a soft, firm dough. If the dough feels dry, add a teaspoon of oil to make it more pliable. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Roll the Dough into Balls & Roll Out the Puris
- After the dough has rested, divide it into small portions (about 10-12). Roll each portion into a ball between your palms.
- Using a rolling pin, roll each dough ball into a small circle, about 3-4 inches in diameter. Make sure to dust with a little flour if needed to prevent sticking.
Heat the Oil &Fry the Puries
- Heat enough oil in a deep frying pan to submerge the puris. The oil should be hot but not smoking. To check if it’s ready, drop a small piece of dough into the oil; it should puff up immediately.
- Carefully slide the rolled-out puris into the hot oil. Press gently on the edges to encourage puffing. Fry until they turn golden brown on both sides, about 2-3 minutes per puri. Remove and drain on paper towels.
Serve
- Serve the freshly fried Beetroot Puri with your favourite side dishes such as Aloo Ki Sabzi, Cucumber Raita, or Mango Chunda.
Pro Tip
To ensure your beetroot puris puffs up perfectly, the oil is at the right temperature—hot but not smoking. The oil should be around 350°F (175°C). If the oil is too cold, the puris will absorb more oil and won’t puff. If it’s too hot, they may burn before puffing. Also, roll the dough evenly to ensure uniform puffing and avoid overworking it, as that can make the puris tough.
Frequently Asked Questions About Beetroot Puri Recipe
While fresh beetroot puree is recommended for the best flavour and colour, you can use store-bought beetroot puree if you’re short on time.
Yes, you can bake the puris in the oven at 350°F (175°C) for 10-15 minutes until they puff up and turn golden. However, frying gives them the traditional crispy texture.
Yes, you can substitute whole wheat flour with gluten-free flour like rice flour or a gluten-free flour blend. The texture may vary slightly, but it will still be delicious.
If your puris aren’t puffing up, make sure the oil is hot enough before frying. Also, rolling the dough evenly and ensuring it’s not too thick can help achieve a puffy texture
Serving Suggestions for Chukandar Ki Poori
Chukandar Ki Poori (Beetroot Puri) pairs wonderfully with many side dishes. For a healthy meal serve it with a flavorful Bhandare wale Aloo Ki Sabzi (potato curry) or Chana Masala (chickpea curry). Complement the rich taste with a refreshing Cucumber Raita or tangy pickles. For a light, crisp side, add Papad or a fresh salad. You can also enjoy it with a cool mint chutney or a sweet treat like Gajar ka Halwa etc.
How to Store Beetroot Puri
To store beetroot puris, follow these simple steps:
- Cool Completely: Allow the puris to cool to room temperature after frying.
- Store in an Airtight Container: Place them in an airtight container to retain their freshness.
- Refrigeration (for longer storage): If you plan to store them for more than a day, keep the container in the refrigerator. They can stay fresh for up to 2-3 days.
- Reheat: To enjoy, reheat in an oven or on a tawa for a few minutes to regain their crispiness.
Avoid storing them in plastic bags, as they can become soggy.
🧾Recipe Card
Beetroot Puri Recipe (Chukandar Ki Poori)
Materials
- 2 cup whole wheat flour
- 250 gram beetroot boiled
- 1/2 teaspoon carom seeds ajwain
- Salt to taste
- 2 teaspoon oil optional
- 1/4 tsp Asafetida
- 1 tsp Chilli Flakes
- 2 tsp Semolina-
- Water as needed
- Oil for deep frying
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine wheat flour, beetroot puree, carom seeds, salt, Asafetida, semolina, chilli flakes and 2 tsp teaspoons of oil.
- Knead into a firm dough, adding water only if needed. Cover and let it rest for 15-20 minutes.
- Roll the Puris:
- Divide the dough into small portions and roll them into balls. Flatten each ball and roll it into small circles using a rolling pin.
- Deep Fry:
- Heat oil in a pan. Once hot, carefully slide the rolled puris into the oil.
- Fry until they puff up and turn slightly golden. Remove and drain on paper towels.
- Serve:
- Pair beetroot puris with spicy potato curry, yogurt, or pickle for a delicious meal.
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