Beetroot Matar ki Puri

Ingredients list for Beetroot Matar ki Puri

• 2 medium Beetroot boiled, peeled and puréed
• 1/2 cup Green Peas blanched
• 3 cups Whole wheat flour (atta)
• 1 1/2 teaspoons Red chilli powder
• to taste Salt
• 1 medium Onion
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Carom seeds (ajwain)
• for sprinkling Chaat masala 1 tsp +
• Juice of ½ lemon

Method

1. Mix together wheat flour, puréed beetroots, 1 tsp red chilli powder and salt in a bowl. Add enough water and knead into a hard dough.
2. To make the filling, coarsely grind green peas. Finely chop onion and transfer into a bowl. Add peas, remaining red chilli powder, garam masala powder, carom seeds, 1 tsp chaat masala and lemon juice and mix well. Let the mixture cool.
3. Heat sufficient oil in a kadai.
4. Apply little oil to the dough and divide into equal portions and shape them into balls.
5. Roll out each ball into a small puri. Place a little stuffing in the centre of each puri, bring in the edges together and seal. Roll into a ball and flatten slightly and further roll into puris.
6. Deep fry the puris in hot oil till evenly golden. Drain on absorbent paper.
7. Transfer onto a serving plate, sprinkle little chaat masala and serve hot.

Nutrition Info