How to Cook Delicious Beetroot farsi puri and shakkarpara

Swaadisht Nuskha


Beetroot farsi puri and shakkarpara. Add your recipe to below listed cookbooks. Here is how you can make a healthier version of the traditional shakkarpara, by adding beetroot and baking the shakkarpara instead of deep-frying. Forget deep-frying, these Baked Methi Mathri and Beetroot Shakkarpara are so delicious that it becomes difficult to stop munching on them.

Beetroot farsi puri and shakkarpara Products & Services - Manufacturer of Nylon Gathiya, Shakkarpara and Farsi Puri from Gandhinagar. Providing you the best range of Nylon Gathiya, Shakkarpara, Farsi Puri, Banana Wafers, Masala Sev and Champakali Gathiya with effective & timely delivery. These beetroot puri are mostly a hit with the kids. firstly the color is attractive and the taste is also good. You can cook Beetroot farsi puri and shakkarpara using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beetroot farsi puri and shakkarpara

  1. You need 1 cup of wheat flour.
  2. It's 1 cup of all purpose flour.
  3. You need 1/4 cup of ghee.
  4. You need 1/4 cup of beetroot puree.
  5. You need as per taste of Salt.
  6. Prepare 1 tsp of Kalonji.
  7. It's as required of Oil for frying.

You won't get the typical beetroot taste in these pooris. Using the same method, one can make puris or chapatis with various veggies. Depending on the type of veggie used, you may need to. This Dahi Sev Puri Chaat is bursting with spicy tangy and sweet flavors and textures, This is my Sev puri recipe with a twist on Mumbai Classic Sev Batata Puri Chaat recipe.

Beetroot farsi puri and shakkarpara instructions

  1. Mix together wheat flour, all-purpose flour, salt to taste, kalonji..
  2. Now add ghee and beetroot puree. Add a little bit of water to make a dough. Keep it aside for 10 mins..
  3. Now knead dough again. Make small small balls and make puri from that. Now poke the puri with fork. We can make shakkarpara from this dough too. Make a big roti then cut into small pieces..
  4. Now fry puri in low to medium flame. Cool down completely..

Wash beetroot thoroughly and grate it or chop very finely. If you have a food processor you can use it. Add coconut, garlic, green chili and cumin to a blender jar and blend it coarsely. Heat a pan with oil and add mustard. When they begin to crackle, add curry leaves.