Use the bright hues of Beet,Spinach and Turmeric to provide the color in these eye catching puris. Plus the added benefit of eating a whole serving of vegetables!

I wanted to make something colorful for Holi and what represents Holi more than colors! I also knew that I didn’t want to add any artificial colors or flavors. The typical menu in most homes on Holi day is Puri, Aloo and Kheer so I thought why not add the colors to the Puri itself.

Holi reminds me of teenage years spent in our building playing Holi with friends, completely soaked in color, drinking lots of Thandai and coming back to spend an hour trying to wash off the colors. Lunch was always Puri and aloo with moms famous kheer and Thandai.

I loved these puris not just for the looks but also for the flavors, each bite had a different flavor! The addition of ginger and green chilies really enhanced the flavor.

This is also a perfect recipe for Independence and republic day when we are looking to make some in tricolor. Enjoy these puris with Rasa Aloo, Sookhe kale Chane and Fat-free Dahi vadas.

Tirangi Puris-Tricolor puris made with Beet and Spinach

Print Recipe

Course Breakfast, Dinner, lunch

Cuisine Indian

Ingredients

For Beet/Red dough-

2 medium to large Beet-1 1/2-1 3/4 cups chopped approx
1/2 to 1 inch piece ginger
1-3 green chilies
salt as per taste
1/4 cup water or as needed to grind don’t add too much
2 cups Atta/whole wheat
Water as needed for binding dough

For Spinach/Green dough-

3-4 cups chopped spinach
1/2 to 1 inch piece ginger
1-3 green chilies
salt as per taste
1/4 cup water or as needed to grind,don’t add too much
2 cups Atta/whole wheat
Water as needed for binding dough

For Yellow dough-

2 cups Atta/whole wheat flour
1/2 tsp turmeric
salt as needed
water for binding dough

Instructions

For Beet/Red Dough-

Wash Peel and chop beet and grind with ginger,salt and green chilies to a puree.
Mix with Atta/whole wheat and mix with little water into a tight yet pliable dough.
Cover and leave aside for minimum 30 minutes.

For Spinach/Green dough-

Puree Spinach,salt,ginger and Green chilies.
Mix with Atta/whole wheat and make into a tight yet pliable dough.
Cover and leave aside for minimum 30 minutes.

For Yellow dough-

Make a tight yet pliable dough with Atta,haldi,salt and water and leave aside for 20-30 minutes.
Make logs of all three dough and join then then in such a way that they make one thick log.
Cut into discs with a blunt knife.
Heat oil and Roll each disc.
Fry each puri in hot oil till done on both sides.

Notes

This puri will usually not puff up as each component has a different texture.I like to use uncooked Beet and spinach because I feel the colors are more intense. I also like some texture in my puri,that’s why I didn’t make the beet and Spinach completely smooth. You can make a smooth paste or just use vegetable juice, if you prefer.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients for Beet/Red dough

Wash,peel and chop beet,ginger and green chilies

Add ground/pureed beet to the Atta/Whole wheat

Knead into a firm yet pliable dough

Ingredients for spinach/Green dough

Add ground/pureed spinach to atta/whole wheat

Knead into a firm yet pliable dough

Ingredients for yellow dough

Knead into a firm yet pliable dough

Wrap and kepp aside for minimum 30 minutes for color and flavors to blend

Roll into logs

Gently press the three logs into one, so they join but still dont mix the colors into each other.

Cut into discs with a knife

Heat oil in pan and start rolling out each disc into puris

closeup of the puri

Fry the puris

Enjoy the colorful puris!

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2 Responses

Khyati

March 11, 2017 | Reply

Looks attractive.
Was wondering if we are adding any sort of fat while kneading dough? Generally we add 1 spoon of oil for dough making process; and apply a lil more when the dough is ready. This way puri turns out lil bit softer to go with aloo subji.
Thanks for sharing this healthy recipe 🙂
- Aanchal Gupta
  
  March 11, 2017 | Reply
  
  Hi Khyati, I usually don’t add any fat to the dough, but you can surely add a little bit if you want, it’ll be fine. Sharing my link for Perfect Puffy Puris-https://www.foodfitnessbeautyandmore.com/perfect-puffy-puris-fried-indian-bread/ and Bedmi puris-https://www.foodfitnessbeautyandmore.com/bedmi-puri-instant-dal-puris-without-soaking-grinding/ . In both I don’t add any fat in the dough, though in bedmi puri I do apply after kneading.