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.

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