Beet Ki Puri/Paratha

Aanchal Gupta

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main course/Breakfast

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
Oil for frying

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.
Heat oil in a wok/Karahi or deep pan
Make small discs and roll out with rolling pin.
Cook till puris puff up and are cooked on both sides.
For perfect puffy puris, please read my post on "How to make perfect puffy puris"

Notes

I like to use uncooked beet because I feel the color is more intense. I like some texture in my puris, so I didn't make the Beet completely smooth. You can make a smooth paste, boil the beet and then grind it,or just use vegetable juice for binding the dough as per your preference.

Tried this recipe?Let us know how it was!