Chana Dal-Beetroot Puris
Oven time 50-55 min
This is a delightful tasty recipe and is a great way to get kids who are fussy with food to eat vegetables. Laden with fibre from the pulses (chana dal) and iron from the beetroot, these puris are flavourful and colourful, making them irresistible to both kids and adults. They can be enjoyed with a vegetable curry or just with yoghurt.
Ingredients For grinding to a fine paste:
- ½ cup, chana dal (Split Bengal gram), soaked for 3 to 4 hours
- 2 cups, beetroot, cubed or grated
- 2 tablespoons, coriander leaves
- 1 inch, piece of ginger
- 2 nos, green chillies
- 1 teaspoon, cumin seeds
Ingredients For dough:
- 3½ cup, Elephant Atta Medium or Elephant Atta Brown
- 2 tablespoons, sooji (semolina)
- 1 teaspoon, sugar
- 1 teaspoon, ajwain (carom seeds)
- Juice of ½ lemon
- Pinch of hing (asafoetida)
- Salt to taste
- Water as required
We'd love your feedback
01 In a large bowl, add all the ingredients mentioned under dough except water.
02 Add ground beetroot chana dal mixture. Start kneading the dough. Add few tablespoons of water if required and knead it into stiff but smooth dough. Cover with a damp cloth and rest it for 30 minutes.
03 Heat enough oil in a deep bottom pan or kadhai.
04 Now divide the rested dough into equal balls depending upon the required size of puri.
05 Roll out each ball into a smooth puris.
06 When the oil is hot, gently slide in the puris into the hot oil and fry them.
07 To puff up the puris, slightly press them with the back of a ladle.
08 Flip and fry till golden brown. (Do not fry too much or it will turn too dark)
09 Take the puris out and place them on absorbent paper.
10 Chana Dal Beetroot Puris are ready to be served
11 Enjoy them on their own or with any curry preparation and curd on the side.