How to Prepare Tasty Beetroot Punugulu

Beetroot Punugulu. The Real Truth About Super Beetroot Juice Powder Industry - They're Not Telling You! You'll Think Twice About Buying Super Beetroot Juice Powder After Reading This Report! Today, I'm gonna show you how to prepare a distinctive dish, beetroot punugulu.

This is gonna smell and look delicious. #beetrootfry#punugulu#easyrecipes# plz subscribe my channel 🙏 plz like, share, comments plz support me. Wash, trim and peel the beetroot, then cut into quarters. Put the beetroot on a baking tray, pour over the olive oil, then sprinkle over the thyme leaves and season with salt and pepper. You can cook Beetroot Punugulu using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beetroot Punugulu

1. Prepare of Idli/dosa batter(you can use leftover batter also).
2. You need of All pupose flour/maida.
3. You need of curd.
4. It's of Baking soda.
5. It's of Semolina/rava.
6. You need of Rice flour.
7. It's of big finely chopped Onion.
8. Prepare of ginger finely chopped.
9. Prepare of beetroot grated.
10. Prepare of Jeera(cumin) powder.
11. Prepare of green chilli finely chopped.
12. You need of Asafoetida powder/ hing.
13. Prepare of Salt.
14. Prepare of Curry leaves chopped.
15. It's of Oil for frying.

To cook wash - but don't peel - the beetroot and either boil, steam or bake until tender. Once cool enough, the outer skin should be rubbed off. To avoid stained hands, wash them and anything else. Colourful, sweet and earthy, what's not to love about beautiful beetroot?

Beetroot Punugulu step by step

1. Take a bowl and Mix all the ingredient together(except oil) in a semi thick batter.
2. Heat oil in an another pan and drop the batter in a lemon sized shape. Fry the batter in a low flame.
3. Turn it when one side become brown in colour...wait for some minutes. Take it out from the oil when it's done..
4. Serve punugulu with coconut chutney!.

Try slicing very finely and adding raw to salads, baking in a gorgeous gratin or pickle and serve on a festive cheese board. Once a vinegary, purple pariah, beetroot has recently reclaimed its rightful place on seasonal British menus. A root vegetable that is valued for its vibrant colour, firm flesh and sweet, earthy flavour, it is an incredibly versatile ingredient with many nutritional merits too. Beetroot is of exceptional nutritional value, especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.