Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, beetroot and spinach puris. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Beetroot and spinach puris is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Beetroot and spinach puris is something which I have loved my whole life.
It is also known as Spinach and Beetroot Puri. Yummy snack recipe with spinach (Palak) and beetroot. Both vegetables are good for health. Friends, today I am sharing a traditional Indian recipe known as Tiranga puri.
To get started with this particular recipe, we have to prepare a few components. You can cook beetroot and spinach puris using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Beetroot and spinach puris:
- Make ready 1 large beetroot boiled
- Prepare 2 cups whole wheat flour
- Prepare 1/2 teaspoon salt or add as per taste
- Get 1 teaspoon ajwain
- Make ready as required oil for deep frying
Beetroot vs spinach - What is better to eat? I've analyzed nutrition data of both. At first glance, you can see that in beetroot is more calories than in spinach. Toss the beetroot with the remaining oil and the thyme.
Steps to make Beetroot and spinach puris:
- Grind beetroot in a grinder to make puree. - Mix beetroot puree, whole wheat flour, salt and ajwain in a mixing bowl to knead a dough.
- Add water carefully as the puree has water in it.
- Mix and knead to a soft smooth dough. Cover and let the dough rest for 30 minutes. - Divide the dough in small or medium sized balls. roll them into neat round balls.
- Take one dough ball. flatten it and spread some oil on it, now gently roll to a 4 to 5 inches poori. - Heat oil in a kadhai. check the oil temperature of the oil and gently slid one poori in the medium heat oil.
- Remove and place on kitchen paper towels to remove excess oil. - Serve beetroot poori with aloo sabzi or chana masala. - Same steps with palak puri too.
At first glance, you can see that in beetroot is more calories than in spinach. Toss the beetroot with the remaining oil and the thyme. Transfer to a bowl and keep warm. To serve, stir the beetroot and spinach through the spaghetti. Beetroot Puri is made with pureed beets to the whole wheat dough.
So that’s going to wrap it up with this exceptional food beetroot and spinach puris recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
