How to make Bahurangi Puri -

A unique combination of mint and beetroot puris.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole Wheat Flour, Beetroot (चुकन्दर )

Cuisine : Indian

Course : Breads

For more recipes related to Bahurangi Puri checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Aloo Luchi Perfect Phulka-SK Khazana Leftover Sabzi Parantha - SK Khazana Beetroot Parantha

Bahurangi Puri

Bahurangi Puri Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bahurangi Puri Recipe

  • Whole Wheat Flour 2 cups

  • Beetroot 1/4 medium

  • Fresh mint leaves a few sprigs

  • Milk 1/2 cup

  • Oil to deep fry

  • Salt to taste


Step 1

Wash and cook beetroot in boiling water till done. Drain, peel and blend to a smooth pulp. Clean, wash and finely chop mint leaves. Divide the wheat flour into two equal portions.

Step 2

In one portion add beetroot pulp, half of the milk and salt and knead to stiff dough. Cover with a damp muslin cloth and set aside for half an hour. Similarly add the chopped mint, remaining milk and salt to the second portion of wheat flour and knead to stiff dough.

Step 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 mint dough. Press and roll out to make puris of three inches in diameter. Similarly prepare the remaining puris.

Step 4

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

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MasterChef Sanjeev Kapoor

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 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.