- 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
- 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
- Let it rest for 1 hour.
- Divide the dough into equal-sized balls.
- Start rolling it into a round shape around 2-2.5 inches in diameter.
- Puri should be rolled evenly to have nice fluffy puri
- 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.
- 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.
- Turn and again let it cook on the other side.
- We just need to cook on either side, there is no need of turning it upside down again and again.
- Hot and yummy puris are ready. Enjoy it with Kheer or Spicy Aloo Saag.
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