Beetroot is considered extremely healthy because it not only helps rapidly increase hemoglobin and blood levels in the body but also helps give the skin a natural pink hue and strengthens the immune system. However, due to its tart taste, children and the elderly often are reluctant to eat it as a salad or juice.
If you want to serve the benefits of beetroot to the whole family in a tasty way, then protein-rich and nutritious pink beetroot puris will be an excellent choice. These puris, made from wheat flour, boiled beetroot, and a savory truffle blend of cumin and asafoetida, look attractive while being soft and delicious. Below is the necessary list of ingredients and a simple preparation method.
You will need: 2 cups of wheat flour, 1 large boiled and peeled beetroot, 2 tablespoons of semolina (for a crispy texture), 2 tablespoons of legume flour (for protein and flavor), 1-2 green peppers, a half-inch piece of ginger, 1/2 teaspoon of cumin, a pinch of asafoetida, 1/2 teaspoon of roasted cumin, 1 teaspoon of dried methi, salt (kala or regular) to taste, 1 tablespoon of oil/ghee (for greasing) plus oil for frying.
First, cut the boiled beetroot into small pieces. In a blender, mix the beetroot, green pepper, ginger, and 2 tablespoons of water until you get a completely smooth puree. In a large bowl, mix the wheat flour, semolina, legume flour, cumin, asafoetida, roasted cumin, dried methi, salt, and 1 tablespoon of oil/ghee. Thoroughly mix all the dry ingredients.
Next, add the prepared beetroot puree to the flour mixture. Gradually knead a firm dough (the puri dough should be slightly firmer than roti dough; if water is needed, rinse the blender and use only 1-2 tablespoons of water). Grease the dough lightly, cover it, and let it rest for 10 minutes so the semolina can swell.
After 10 minutes, knead the dough again for one minute. Then, divide it into small balls. Grease each ball with oil and roll it into round puris (do not use dry flour, as this contaminates the oil). Heat the oil in a pan to high heat, then, maintaining medium or high heat, place the puris one by one. Gently press the puri with a spatula—it will immediately start puffing up like a ball. Fry on both sides until light golden brown and place on paper towels.
The finished, beautiful, nutritious, and crispy 'pink beetroot puris' can be served for lunch with a rich vegetable curry, yogurt, or chutney.