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Beetroot Puri

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Beetroot Puri
  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • Give the good old puri a twist. Red and nutritious, this beetroot puri brings color to your meal. Serve with some curried potatoes and a cool raita.


  • 1 beetroot, boiled, peeled and pureed
  • 2 cups atta (whole wheat flour)
  • 1 1/2 Tbsp oil / ghee
  • 2 tsp ajwain
  • Salt, to taste
  • Oil, for deep frying


  1. Mix together atta, salt, ajwain, 1 Tbsp oil and pureed beetroot. Knead the dough with water till a little stiff. Rub the kneaded dough with some oil and keep aside.
  2. In a kadhai / wok add oil to deep fry puris.
  3. Now take small portions of the dough and roll it out in a flat round. (Smaller and thicker than a roti.)
  4. Once the oil is hot immerse this into the oil and fry till it puffs.
Key Ingredients: salt, ajwain, whole wheat flour, beetroot