Beetroot Puri

Each morning my kids have tiffin issues, mam wants all children to have a healthy snack in the tiffin-box. Kids and healthy stuff are like opposite poles. So I thought the best way to make them eat their nutrients/veggies is to camouflage them. Beetroot is one vegetable which kids would never want to eat but the colour pink has such a magnetic effect that the kids are definitely attracted if anything edible is colourful especially "pink". Beetroot has folic acid, iron, calcium, Vitamin "A' and 'C' and because of its high fibre content helps to keep bowel movement regular. Preparing a variety of dishes for the kid's tiffin is a mind boggling issue. So in order to get the nutritional benefits and something appealing to eyes as well, I thought to prepare beetroot puris seasoned with salt, Flaxseeds (known as 'Teesi'  or 'Alsi' in Hindi) which is a rich source of Omega Fatty - 3 Acids and Carom Seeds (Ajwain) - aids in digestion.

INGREDIENTS -

Beetroot -2 medium sized

Wheat Flour - 1 cup

Salt - to taste

Oil - 1 tbsp + oil for frying

Carom Seeds  - 1/2 tspn

Flaxseeds - 1/2 tsp

METHOD -

Wash the beetroot nicely and cut into 4 pieces.

Put this in pressure cooker and add about 30 ml water and pressure cook up to 2 whistles.

When cooled make a puree of the beetroots without water in a food processor.

Do not throw away the water.

Mix together the wheat flour, oil (1tbsp), carom seeds, flax seeds and salt.

To this add the beetroot puree and knead a hard dough.

Do not add the puree at one go. Puree has to be added little by little as required.

You can use the left over water if the puree is not enough for the dough.

Cover with a damp muslin cloth and leave it for 15 minutes.

Heat oil in kadhai for deep frying the puri's.

Apply little oil to the roller pin so that the dough does not get glued to it.

Prepare small balls.

With the help of rolling pin make small sized puri's.

Slowly leave the puri's in hot oil, fry for a minute and when they are done turn the side. When puffed remove with the help of a slotted spoon leaving maximum fat as possible.

Keep them on an absorbent paper.

Serve hot or pack them in the tiffin with "Parwal Aloo Dum".