• Prep Time 15-20 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Beetroot puris stuffed with spicy green peas.


  • Beetroots, boiled, peeled and puréed – 2 no medium
  • Green peas, blanched – 1/2 cup
  • Wheat flour – 3 cups
  • Red chill powder – 1 1/2 tsp
  • Salt – to taste
  • Onion – 1 no medium
  • Garam masala powder – 1/2 tsp
  • Carom seeds – 1/4 tsp
  • Chaat masala + for sprinkling – 1 tsp
  • Juice of – 1/2 lemon



  1. Heat sufficient oil in a non stick kadai.
  2. Mix together wheat flour, puréed beetroots, 1 tsp red chilli powder and salt in a bowl. Add water as required and knead into a hard dough.
  3. To make the filling, coarsely ground the peas. Finely chop the onion and transfer it in a bowl. Add the peas, remaining red chilli powder, garam masala powder, carom seeds, chaat masala, lemon juice and mix well.
  4. Apply little oil to the kneaded dough and make equal size balls.
  5. Roll out each ball to make a puri. Place a little stuffing in the centre of each puri. Seal the edges, shape into a ball and flatten. Roll out further into puris.
  6. Deep fry the puris till evenly golden. Drain on an absorbent paper.
  7. Transfer onto a serving plate, sprinkle some chaat masala and serve hot.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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