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BEETROOT PURI
The beetroot puri is a crisp attractive presentable recipe with great taste and beautiful colour . It can be served with achar or chutney as a snack or with any vegetable as a meal . Long time back I used to make tricolour puri at the time of Holi in which three different coloured dough was made . One with beetroot to give red-maroon colour , second with palak to give green colour and the third turmeric to give yellow colour . Every body loved it and the puri was always in demand .The beetroot puri is equally easy , quick and tasty .
COOKING TIME 30 minutes SERVES 2
INGREDIENTS
Beetroot 1
Wheat flour 1. 5 cup
Salt , ajwain pinch , oil for frying
METHOD
Wash and peel beetroot . Cut in 4 pieces and Boil in the pressure cooker with 3/4 glass water .
Cool it . Allow the steam to go and open the cooker . Make paste of boiled beetroot pieces in mixie Add minimum red colour water from the cooker only .
Add wheatflour , salt , ajwain to the beetroot paste and knead a dough . Do not use any water . The dough should be like puri dough . Keep aside dough for 10 minutes . Divide dough into 7 -8 parts and roll each round in small round puri shape .
Heat oil in a kadai . Deep fry puri on medium gas till crisp and golden brown .
SERVE RED COLOUR PURI WITH ACHAR OR SABJI
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