Beetroot Puri

Well, why not?  Beetroot makes a great addition to pasta dough, so why not add it to your unleavened bread recipes? The earthy characteristics of beetroot is complemented well with spices – adding a little chilli powder and ground cumin to this dish contributes to what will already be an interesting talking point at mealtimes!

Makes about 9 puri (serves 3-4)


  • 1 whole fresh Beetroot
  • 225g Plain Wholemeal Flour
  • 1/2 tsp Salt
  • 1/4 tsp Chilli Powder
  • 1/2 tsp Cumin Seeds, ground
  • A little water
  • plenty of Vegetable Oil


  • Wash the beetroot, but do not peel.  Place in a small pyrex bowl & microwave for 5 minutes or so until cooked
  • When the beetroot is soft, allow to cool or run under cold water.  Trim to top and bottom with a knife, and remove the skin by rubbing with your fingers under the running water
  • Grate the beetroot and add to a food processor, with the flout, salt, chilli powder & cumin.  Blend well until you have bright pink flour 🙂
  •  Slowly add water to the flour mixture until a stiff dough is formed.  If the mixture is too sticky, add a little more flour
  • Remove from the food processor and kneed for a few minutes (again, adding a little extra flour if too sticky, or a splash of water if it starts to crumble), then set aside, wrapped in cling film for about an hour
  • Knead again, and break into pieces about the size of a golf ball
  • Oil a smooth surface, and with an oiled rolling pin, roll each ball into a circle about 15cm across.  Repeat for all
  • Heat enough vegetable oil to fill about 3-4 cm of a wok or pan.  When hot, add the first round of dough.  It should initially sink, then start to rise & puff up as air inside expands.  At this point, turn over with a pair of tongs to cook the other side.  Remove after the puri has puffed up an looks a little golden – this will take only a few seconds
  • Set onto some kitchen paper to absorb the excess oil, and repeat with the remaining dough
  • Eat at once

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