PUFFED BEETROOT BREAD (PURIS)

puffed beetroot bread(puri)

This is my favourite - beetroot, used to add that lovely colour to the meal. It works wonders with children.
They love the colour and I have had instances of 3 year olds eating as many as 8 of these beautiful puris.
They are so simple to make, tasty and healthy too. All you need is beetroot puree stored in your freezer and wheat flour and you can create this wonder in under 15 minutes.
I always have beetroot puree cubed and frozen(as mentioned in my earlier posts). I put it in my flour to make flat breads of various kinds or baguettes or some savoury dish that can be used as an appetizer.

Beetroots are rich in folate and iron and hence good for pregnant women. It is also high in soluble dietary fiber, potassium and vitamin C. It is good for instant rise in blood sugar levels as required by sportspersons.
There are many other benefits of beetroot and hence I like to include it in my diet for my family. Most importantly it protects the blood vessels as it has Betaine. It is also rich in Boron which is why I love it most.


 PUFFED BEETROOT BREAD:
makes 32

Ingredients:
.Beetroot puree.............................1 cup
.Red chili powder.........................1/2 tsp.
.Wheat flour.................................2 cups
.Salt..............................................to taste, approx. 1/2 tsp.
.Vegetable oil...............................for deep frying



beetroot dough balls





rolled out dough



 Method:

.Mix together wheat flour, salt and red chili powder.

.Slowly add the beetroot puree.
.Mix well and form into a hard dough.
.Knead well for about 7 to 8 minutes. Cover and let it rest for 30 minutes before using it.

How to proceed:
.Heat oil in a wok.
.Make 20 equal sized balls.
.Apply a little oil to each ball.
.Roll using a rolling pin into 4 inch circles taking care that they are even all over.

.Gently slide into the hot oil.

.Using a slotted spoon gently caress the surface, pressing down lightly.This helps in puffing up the flat bread.
.Quickly flip over and cook on the other side, about 30 seconds.
.Remove and drain oil on an absorbent kitchen paper.
.Serve hot.

Note:
The best way to cook beetroots are by boiling in a pressure cooker for 7 to 8 minutes. Let cool and the skin just slips off.
DO NOT top and tail or peel before boiling as it will lose all its flavour.





THE RED-PURPLE PUREE

All my life I had been having a love-hate relationship with this vegetable.
I loved the colour and hated the flavour.
I think it is the Boron in it that gives it that smell that reminds me of a pesticide DDT, I knew as a kid.
But it has so much good that I have found a way to just love it.
I use this puree as a base in my doughs of various kinds of breads, or in dips to add the colour and the
This is the basic puree that by addition of a few spices I turn into delectable condiments.

THE RED-PURPLE PUREE
BEETROOT PUREE

Ingredients:
gives approximately 3 cups

.Beetroot......................800gm., boiled and cubed
.Fresh red chili.............1, finely chopped
.Salt..............................to taste

Method:
.Boil the beetroot in a pressure cooker for 7 to 8 minutes for until cooked.
.Peel, top and tail and cut into 1/2 inch cubes.
.Chop the red chili.Add salt to taste.

.Pulverize all the ingredients together in a blender to make the fine paste.
.Use as much as you require and store the excess in the freezer in cube form.
.Take 1 Tbsp. of the puree and put in each compartment of the ice tray. Freeze.
.When hardened remove the cubes and freeze in a ziplock bag for later use.

Note:
The best way to cook beetroots are by boiling in a pressure cooker for 7 to 8 minutes. Let cool and the skin just slips off.
DO NOT top and tail or peel before boiling as it will lose all its flavour.



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