How to make Bahurangi Puri - A unique combination of mint and beetroot puris.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole Wheat Flour, Beetroot (चुकन्दर )
Cuisine : Indian
Course : Breads
Bahurangi Puri Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Bahurangi Puri checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Bajra Aloo Roti, Sweet Potato Bread, Methi aur Mooli ka Parantha, Bhature.
Prep Time : 41-50 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bahurangi Puri Recipe
Whole Wheat Flour 2 cups
Beetroot 1/4 medium
Fresh mint leaves a few sprigs
Milk 1/2 cup
Oil to deep fry
Salt to taste
Method
Step 1
Wash and cook beetroot in boiling water till done. Drain, peel and blend to a smooth pulp. Clean, wash and finely chop mint leaves. Divide the wheat flour into two equal portions.
Step 2
In one portion add beetroot pulp, half of the milk and salt and knead to stiff dough. Cover with a damp muslin cloth and set aside for half an hour. Similarly add the chopped mint, remaining milk and salt to the second portion of wheat flour and knead to stiff dough.
Step 3
Cover with a damp cloth and set aside for half an hour. Divide each dough into small marble sized balls. Combine one ball of the beetroot dough and one ball of the mint dough. Press and roll out to make puris of three inches in diameter. Similarly prepare the remaining puris.
Step 4
Heat sufficient oil in a kadai and deep fry in hot oil till nicely puffed. Drain onto an absorbent paper. Serve hot.
