How to make Palak Aur Beetroot Dorangi Puri - A puri that adds spark and colour to a festive table

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Wholewheat kernels, Spinach (पालक)

Cuisine : Fusion

Course : Breads

Palak Aur Beetroot Dorangi Puri Recipe Card

Palak Aur Beetroot Dorangi Puri

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Palak Aur Beetroot Dorangi Puri Recipe

  • Wholewheat kernels 2 cups

  • Spinach blanched +pureed 10 leaves

  • Beetroot boiled + pureed 1/2 medium

  • Salt to taste

  • Oil 4 tbsps + to deep fry


Step 1

Divide wheat flour into two equal portions. In one portion add spinach puree, salt to taste and two tablespoons of oil. Knead to a stiff dough using water only if required.

Step 2

Cover with a damp muslin cloth and set aside for half an hour. Similarly add pureed beetroot, salt and two tablespoons of oil to the second portion of wheat flour and knead to a 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 palak 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.