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Beet Root Puri

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Once again with a beet recipe. Wanted to make this for long, but just could not, so finally I made it. Loved the color it imparted to my puri and the taste. I really enjoyed it as is, but one can eat it with achaar, Kheer, or with aloo saag, or with anything you could think of…….

BeetRoot Puri
BeetRoot Puri


  • 2 Cup Whole Wheat flour
  • 1/2 Cup Beet Root Grated (I used raw only and One can even make puree)
  • Oil 1 Tablespoon
  • Salt to taste
  • 1 teaspoon Jeera (Cumin seeds)
  • 1/2 teaspoon Haldi (Turmeric)
  • 1/2 teaspoon Red Chilli powder (or as per taste)
  • Oil for frying


  1. Knead the dough with Grated Beet, 1 tablespoon oil, Jeera, Red Chilli powder, and salt. The dough should be stiffer than normal Roti/Chapati dough
  2. Let it rest for 1 hour.
  3.  Divide the dough into equal-sized balls.
  4. Start rolling it into a round shape around 2-2.5 inches in diameter.  
  5. Puri should be rolled evenly to have nice fluffy puri
  6. In the meanwhile start heating the oil. Once the oil is nice and hot dip the puris. To test if the oil is hot enough, dip a small pinch of the puri dough in hot oil, it should come instantly up or alteast in 3-4 seconds.
  7. When you dip the puri, let it first come up, and then slowly press it with the back of your spoon to let it puff up.
  8. Turn and again let it cook on the other side.
  9. We just need to cook on either side, there is no need of turning it upside down again and again.
  10. Hot and yummy puris are ready. Enjoy it with Kheer or Spicy Aloo Saag.

Check out different types of Paratha and Puri’s by clicking here


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