beetroot puri recipe | Indian beetroot poori | beetroot luchi |
by Tarla Dalal
Added to 15 cookbooks
This recipe has been viewed 59019 times
beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe | with 25 amazing images.
beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe is an amazingly unique use of beetroot. Learn how to make Indian beetroot poori.
To make beetroot puri, wash and put the beetroot in enough water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape, before opening the lid and cool completely. Once cooled, peel and roughly chop it and blend it in a mixer using 2 tbsp of water till smooth. Combine all the ingredients, including the beetroot puree, in a deep bowl and knead into a stiff dough without using water. Divide the dough into 35 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle without using flour. Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve hot or cool completely and pack in an air-tight tiffin box.
The Indian beetroot poori is an attractive snack with a fabulous flavour and beautiful colour. The dough of whole wheat flour and beetroot puree has a pleasantly sweet flavour, which is complemented by spice powders that add shades of spice while also highlighting the sweetness at the same time.
Take care not to add water while making the dough of beetroot luchi because the beetroot puree is enough to bind the flour together into a stiff dough. If the dough gets soggy, then the puris will get oily. You can pack this kids lunchbox recipe as a snack with some pickle and chutney or as a meal with a subzi or curry of your choice.
Tips to make beetroot puri. 1. Puri dough should be stiff otherwise the puri will not fluff up. 2. Puri should neither be too thick nor too thin. 3. You can cool the puri completely and pack in a tiffin box.
Enjoy beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe | with step by step photos.
For beetroot puri- To make beetroot puri, wash and put the beetroot in enough water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape, before opening the lid and cool completely.
- Once cooled, peel and roughly chop it and blend it in a mixer using 2 tbsp of water till smooth.
- Combine all the ingredients, including the beetroot puree, in a deep bowl and knead into a stiff dough without using water.
- Divide the dough into 35 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle without using flour.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the beetroot puri hot or cool completely and pack in an air-tight tiffin box.
Beetroot Puri, Beetroot Poori, Beetroot Luchi recipe with step by step photos
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Like beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe, then do try other puri recipes also:
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Beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe, is made of cheap and easily available ingredients in India: 1 beetroot, 1 cup whole wheat flour (gehun ka atta), 1 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1/2 tsp coriander (dhania) powder, salt to taste and oil for deep-frying. See the below list of image of ingredients for beetroot puri.
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Wash and put 1 big beetroot in a pressure cooker.
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Add enough water in the pressure cooker.
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Close the lid and pressure cook for 2 whistles. Allow the steam to escape, before opening the lid and cool completely.
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Once cooled, remove the beet from the pressure cooker and peel it using a knife. Discard the peels.
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Chop the beetroot roughly.
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Transfer it into a blender.
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Add 2 tbsp of water.
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Blend it till smooth. You will get approx. 3/4 cup of beetroot puree.
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Transfer the beetroot puree in a deep bowl.
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Add 1 1/2 cup whole wheat flour (gehun ka atta).
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Add 1 tsp chilli powder.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1/2 tsp coriander (dhania) powder.
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Add salt to taste.
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Knead into a stiff dough without using water. The dough is ready.
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To make beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe, divide the dough into 35 equal portions.
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Place a portion of dough on rolling board and flatten it gently.
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Roll out into a 75 mm. (3”) diameter circle. The puri should not be not too thin or too thick.
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Heat the oil in a deep non-stick kadhai and add 2 to 3 puris at a time.
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Deep fry on a medium flame, till they turn golden brown in colour from both the sides.
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Drain on an absorbent paper.
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Serve beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe | hot. You can also cool them completely and pack in a tiffin box.
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Puri dough should be stiff otherwise the puri will not fluff up.
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Puri should neither be too thick nor too thin.
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You can cool the puri completely and pack in a tiffin box.
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Nutrient values (Abbrv) per puri
| Energy | 43 cal |
| Protein | 0.7 g |
| Carbohydrates | 4.3 g |
| Fiber | 0.7 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Sodium | 2.6 mg |
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