Tiranga Puri Recipe - Three colored puris.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta)(आटा), Spinach leaves (palak)(पालक के पत्ते )

Cuisine : Fusion

Course : Breads

Tiranga 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.  

For more recipes related to Tiranga Puri checkout Palak Aur Paneer Parantha , Sweet Roti , Thepla , Pudina Parantha . You can also find more Breads recipes like Nariyal Puri, Adai , Tikadia, Soy Flour Missi Roti. Or try out these recipes from Fusion Cuisine like Kofte Mein Kofta, Lemon Roast Chicken With Baked Vegetables, Chocolate Vanilla Icecream, Chocolate Shrikhand.

Tiranga Puri Recipe - How to make Three colored puris.

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Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Whole wheat flour (atta) 3 cup

  • Spinach leaves (palak) blanched and pureed1/2 cup

  • Beetroots boiled and mashed 2

  • Salt to taste

  • Caraway seeds (shahi jeera) 3/4 teaspoon

  • Oil 6 tbsps + for deep-frying

Method

Step 1

Divide the flour into three equal portions. In one portion, add spinach puree, salt, quarter teaspoon caraway seeds and two tablespoons oil. Mix well and knead into a stiff dough using water, only if required. Cover with a damp muslin cloth and set aside for half an hour.

Step 2

Similarly add pureed beetroot, salt, quarter teaspoon caraway seeds and two tablespoons oil to the second portion of flour and knead into a stiff dough. Cover with a damp cloth and set aside for half an hour. Similarly mix third portion of flour with salt, remaining caraway seeds and oil. Knead to a stiff dough using water, only if required.

Step 3

Cover with a damp muslin cloth and set aside for half an hour. Divide each dough into small marble sized balls. Combine one ball of the beetroot dough, one ball of the spinach dough and one ball of the normal dough.

Step 4

Press and roll out to make puris of three inches in diameter. Similarly prepare the remaining puris. Heat sufficient oil in a kadai and deep fry puris till nicely puffed. Drain on an absorbent paper. Serve hot.

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