Mind-blowing puri with innovative ideas of mixing healthy vegetables or greens has a fantastic fusion and gives an attractive colour which decorates the festive table or the children’s lunch box with more appeal as mini puri’s. It has a soft texture and delicious taste. Add more dark coloured vegetables in your diet, that gives you sufficient nutrients to your body.
This recipe can be followed with green peas as pulp with green chilli instead of red, 🥕 carrot or palak. As ground paste to mix with flour according to your colour preferences.
Ingredients to prepare:
Wheat flour-2 cups
Beetroot small-50 gms approx
Ginger -1-inch, skin peeled
Red chilli-2 nos
Oil to fry puri’s
Peel and grate the beetroot. Grind to a smooth paste with skin peeled ginger and red chilli.
Take a wide bowl, add wheat flour, ground beetroot puree and salt, mix it well, sprinkle little water and make it a tight dough as we do for normal puri.
Divide the dough into small lemon sized balls.
Flatten it into puri patties.
Heat oil and deep fry puri by turning both the sides.
Serve with potato peas masala or vegetable white kurma.