Tiranga Puri I गणतंत्र दिवस special I TriColour Recipe I roshnsicuisine

Home  >>  Breakfast Recipes  >>  Tiranga Puri I गणतंत्र दिवस special I TriColour Recipe I roshnsicuisine

Tiranga Puri I गणतंत्र दिवस special I TriColour Recipe I roshnsicuisine

You can watch the video recipe in Hindi here


You can watch the video recipe in Odia here


So friends, today we prepare  Tiranga Puri…26th Jan is coming and we celebrate this Republic Day with tri colour of our National Flag…Puri who doesn’t like, and that to tiranga puri so colourful kids just love this . And this one we prepare healthy way without any food colour with all tips n tricks. So lets get started

Here I share the green chutney recipe…what I have used here added with mint leaves extra part…

You can watch the video recipe in Hindi here


You can watch the video recipe in Odia here


Preparation Time 20 min
Coking Time  20 to 25 seconds for each puri
Serving Persons 4


3 cups atta divided into 3 parts
¼ cup sooji rava
1 tsp carom seeds
¼ cup carrot puree
2 tbsp beetroot puree
¼ cup green chutney
½ tsp turmeric powder
½ tsp red chili powder
3 tbsp oil
½ cup water
Salt to taste
OIL to deep fry the puris


The puree I prepared by adding little water to carrot n beetroot.
Now divide the atta into 3 parts…
Now add oil, salt, carom seeds, sugar, rava (1/3rd of each) into atta and mix it properly so that oil is well incorporated with atta .
Now add water little by little to make a stiff dough…here I add ½ cup water for 1 cup of atta . Rest the dough for some time.
Now we prepare the carrot dough…we follow the same procedure for adding all dry ingredients to atta.
Then add the carrot puree to the atta ,mix it well.
Next I mix the carrot n beetroot puree with turmeric powder n red chili powder and make a paste.
Add this paste to the carrot mixture atta and knead to a stiff dough n rest the dough.
Now the 3rd dough with green chutney…same add all dry ingredients to atta n mix it well.
Next add the green chutney to the atta mixture n knead to a stiff dough.
In this way three dough are ready.
Now take a small portion from each dough and make 3 dumplings.
Roll each dumpling into log form.
First keep the carrot, below it the normal atta dough then at the end green dough, just fix these together.
Cut into 1 inch parts…and just press each part of dough and make a dumpling…in this way each dumpling has all parts of tri colour.
In this way make all dumplings.
Roll each dumpling, make it little thick so that it will puff up nicely.
Meanwhile heat oil for deep frying.
In high flame only dip the puri into hot oil and press the spatula on puri so that it is puff up nicely…
When from one side done, turn it and fry from other side…each puri will be done in 20 to 25 seconds .
Enjoy Tiranga Puri… with masala curry.


Initially I prepared carrot puree only, but later I feel it is not getting the colour , so to make it proper kesariya colour , I made again carrot n beetroot puree and added the turmeric powder n red chili powder to this and add to the carrot dough.
By adding little rava the puris will be fluffy for more time.
By adding little sugar to the dough the puri will get nice colour .
The oil should be well incorporated with the atta, in this way the puri absorbs less oil while frying and flaky too.
Add water little by little and make sure that the dough will be stiff.
While rolling the puri if required tap the dumpling with oil, so that it is easy to roll.
While making the carrot n chutney dough no need to add water and if required add less water or extra puree.
Rub the carom seeds n add so that it has more flavour.



Leave a Reply

Your e-mail address will not be published. Required fields are marked *