The monsoon season augments taste buds and you crave for crunchy and fried food items like onion pakodas, samosas and puris. A simple addition of beetroot can enhance the nutritional value of your puris and you will not feel the guilt of gulping down many calories. The beetroots are a rich source of folate, vitamin C, potassium, iron and fiber. It helps to elevate hemoglobin level in anemic person.
- 4 cups whole wheat flour
- 1 cup shredded beetroot
- Water as required for kneading
- Pinch of salt or as per taste
- Vegetable Oil/Ghee (clarified butter) for frying
- Take four cups of wheat flour in the big bowl and add shredded beetroot.
- Now, add a pinch of salt or as per the taste.
- Add one cup of water. Don’t add too much water at a time as the beet also contains water. So you will require less water to knead it than the normal dough.
- Nicely knead it together with flour and beet.
- Set aside for 15 minutes to set it.
- Now make 6 to 7 balls of out of dough. Roll a chapati.
- Use any bowl or glass with sharp edges to cut the puris out of chapati.
- Now heat the oil in the deep pan.
- Fry the puris until golden brown.
- Your red golden brown puris are ready.
- Serve with sabji, dal, chutney or shrikhand depending on your preference.
Please wash the beetroot under running water and pill the outer skin before shredding it.