How to make Tiranga Puri -
Three colored puris.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Wholewheat Flour, Spinach Leaves
Cuisine : Fusion
Course : Breads
For more recipes related to Tiranga Puri checkout Barfi Parantha With Rose And Rabdi , Onion Parantha, Peethiwali Poori , Rajasthani Bati . You can also find more Breads recipes like Harcha Beetroot Matar ki Puri Tasty chapati Sheermal-SK Khazana
Tiranga Puri Recipe Card
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 : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tiranga Puri Recipe
Wholewheat Flour 3 cup
Spinach Leaves blanched and pureed 1/2 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.
Nutrition Info
Calories : 2791 Kcal
Carbohydrates : 335.6 gm
Protein : 60.6 gm
Fat : 134.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
