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.

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