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Preparation Time : 15
Cook Time : 10
Total Time : 25
Whole Wheat flour – 3 Cups (Chapati Aata) 1 Medium Sized Beetroot Boiled Small piece of Ginger 1 Green Chili (Hari Mirch) ½ tsp Ajwain (Carom Seeds) ¼ tsp Red Chili Powder ¼ tsp Turmeric (Haldi) Pinch of Asafoetida (Hing) ¾ tsp Salt 2 tbsp oil Water (as needed) Oil for Frying
Add boiled Beetroot (चुकंदर), ginger and green chili into a blender and blend to make a smooth paste In a large bowl, add wheat flour (chapati aata), beetroot, ginger, green chili paste, carom seeds, red chili powder, hing, turmeric and 2 tbsp oil and mix well Now add water to knead the smooth and soft dough. Keep aside .
Divide the dough into 15 equal sized portions, Make smooth balls out of it. Flatten it between your palms and cover these under damp kitchen towel Now using roling pin and board, make 3 inch diameter round puris’ Roll few puris, keep them in a plate and cover with damp kitchen towel Heat the oil in a pan/kadai. Once the oil is hot, slide one puri into hot oil Press the puri very gently by using back of skimmer fry ). It will help puri to puff up Once the Puri is puffed up and turned in light brown color from bottom side then flip it and fry the other side until it is also turn to light brown color Take out the puri from Oil and place on paper towel to take out the excess oil. Fry all the puris’ same way
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