Palak Aur Beetroot Dorangi Puri

A puri that adds spark and colour to a festive table This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Wholewheat kernels, Spinach
Cuisine Fusion
Course Breads
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Palak Aur Beetroot Dorangi Puri

  • 2 cups Wholewheat kernels
  • 10 leaves Spinach blanched +pureed
  • 1/2 medium Beetroot boiled + pureed
  • to taste Salt
  • 4 tbsps + to deep fry Oil


  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.
  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.
  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.
  4. Heat sufficient oil in a kadai and deep fry in hot oil till nicely puffed. Drain onto an absorbent paper. Serve hot.

Nutrition Info

Calories 1970
Carbohydrates 216.7
Protein 38.7
Fat 105.5