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


  1. Take four cups of wheat flour in the big bowl and add shredded beetroot.
  2. Now, add a pinch of salt or as per the taste.
  3. 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.
  4. Nicely knead it together with flour and beet.
  5. Set aside for 15 minutes to set it.
  6. Now make 6 to 7 balls of out of dough.  Roll a chapati. 
  7. Use any bowl or glass with sharp edges to cut the puris out of chapati.
  8. Now heat the oil in the deep pan.
  9. Fry the puris until golden brown.
  10. Your red golden brown puris are ready.
  11. 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.