BEETROOT STUFFED PURI

BEETROOT STUFFED PURI

 INGREDIENTS:
Wheat flour - 3 cups, Beetroot - 1 large, Onions - 2 small, Garlic - 6 to 7 flakes, Ginger - 1/2 inch, Saunf - 1 small spoon, Red chilli powder - 1 spoon, Garam masala powder - 1/4 spoon, Salt - as per taste, Oil - for deep frying.


PREPARATION  METHOD:

  1. Prepare a dough by mixing wheat flour, salt and water. Keep it aside for 20 mins.
  2. Grate the beetroot and onions. Do not mix them but keep it separate.
  3. Grind the ginger, garlic and saunf into a fine paste.
  4. Heat 2 spoons of oil in a pan and fry the ground mixture for a minute.
  5. Add the grated onions and fry til they are lightly brown in colour.
  6. Add the red chilli powder and salt. Mix well.
  7. Add the grated beetroot and mix well. Close the lid of the pan and allow the beetroot to cook well.
  8. Finally add the garam masala powder and mix.
  9. In a deep bottom kadai pour about 750 ml of oil and allow it to become hot enough for deep frying.
  10. Make small balls of dough and roll it twice or thrice (sufficient enough to stuff 1 spoon of the beetroot mixture).
  11. Put 1 spoon of the beetroot mixture in the middle of the dough and then cover all sides of the dough and press properly.
  12. Sprinkle little dry flour on the stuffed dough and press it with both hands.
  13. Now using a rolling pin press little more to make puris.
  14. Deep fry the puris in the oil till they are light brown in colour.
  15. Serve it hot.



SERVES: Makes upto 15 puris.

Comments

Post a Comment

Popular posts from this blog

TASTY POTATO RINGS

Image
TASTY POTATO RINGS Ingredients: 2-3 potatoes,2 tomatoes,salt-red chilli powder as per taste,honey,vinegar,tomato ketchup,2 spoons ghee,oil for frying,1 spoon sesame. Preparation method: Boil water and cook potatoes till its half cooked. Peel its skin and cut it as chips. Fry them in oil. Grind tomatoes to make a paste. Heat ghee in a pan, add sesame and fry it till turns golden brown. Add tomato paste,salt,chilli powder and mix. Later add vinegar, honey n mix. Finally add fried potatoes n serve. Serves-3.
Read more

PALAK AVAREKALU

Image
PALAK AVAREKALU Ingredients: Spinach leaves (ಪಾಲಕ್ ಸೊಪ್ಪು) - 1 bunch, Avarekalu (ಅವರೇಕಾಳು/Hyacinth beans/SurtiPapdi) - 250 gms, Onions - 2 finely chopped and 2 for grinding, Tomato - 2, Garlic - 7 to 8, Green chillies - 3, Ginger - 1 inch, Coriander powder - 1 spoon, Jeera powder - 1 spoon, Garam masala powder - 1 spoon, Red chilli powder if desired, Oil - 2 spoons, Salt as per taste. Preparation Method: Boil the avarekalu in water with little salt and turmeric powder. Heat oil and fry the onions,garlic,green chillies and ginger together. Add the palak leaves and fry little. Add tomato and cook for few seconds. Add all the masala powders and mix well. Allow it to cool and grind this mixture. Heat oil in the same pan and fry the chopped onions. Add the ground mixture and boiled avarekalu and mix. Finally add salt and allow it to boil by closing the lid. Palak Avare is ready to be served with chapati, poori and also with rice. Serves: 5-6.
Read more

MENTYA SOPPU UDURU (DRY) PALYA

Image
MENTYA SOPPU DRY PALYA Mentya soppu means fenugreek leaves. Many dishes can be prepared using mentya soppu like paratas, dal, pulav...... This recipe is unique and I learnt it from my mom. I always loved eating it and now love preparing also..... Ingredients: Mentya soppu - 1 big bunch, Besan (ಕಡಲೆ ಹಿಟ್ಟು) - 1small bowl, Dry red chillies - 2, Jaggery - 1 small piece, Tamarind juice - 4 spoons, Red chilli powder - 2 spoons (depends on the taste), Turmeric powder - 1/2 spoon, Oil - 5 big spoons, Mustard seeds - 1 spoon, Salt as per taste. Preparation Method: Heat oil in a pan and splutter the mustard seeds. Cut the red chillies into small pieces and fry them in oil. Add the finely chopped fenugreek leaves and mix well. Allow it to cook for 5 mins by closing the lid. Dry roast the besan for 5 mins on a high flame. Mean while make a thick paste of the besan by mixing the besan, turmeric powder, red chilli powder, salt and water. There should be no lumps in the pa
Read more