Forget everything you think you know about donuts! These vibrant beetroot donuts are not only incredibly delicious, boasting a naturally sweet and earthy flavor, but they're also surprisingly easy to make. Packed with hidden vegetables, they're a sneaky way to get your kids (and yourself!) to eat their greens. The beautiful deep crimson hue will make these a showstopper at any gathering, from a weekend brunch to a children's party. They’re healthier than your average donut, using less refined sugar and incorporating the nutritional benefits of beetroot.
This recipe utilizes simple ingredients and straightforward techniques, perfect for both beginner bakers and experienced culinary enthusiasts. Get ready to ditch the store-bought variety and embrace the joy of homemade goodness! Ready to dive into the step-by-step instructions and create these delightful treats? Let's get baking!
Tools Needed
- Mixer/blender
- Grater
- Rolling pin
- Donut cutter (optional)
- Steel bowl
- Fork
- Microwave
- Parchment paper
Ingredients
- Poha (flattened rice): a handful
- Beetroot: 1
- Green coriander: null
- Green chili: 2
- Bread: 5 slices
- Ginger: 1 inch piece
- Potatoes: 3 (boiled)
- Salt: to taste
- Black pepper: crushed
- Chili flakes: 1/2 teaspoon
- Pasta/pizza seasoning: 1/2 teaspoon
- Processed cheese cubes: 2
- Cheese slices: 2
- Milk: 2 tablespoons
- Oil: for frying
- Regan (optional): null
Step-by-Step Instructions
Step 1. Prepare the Beetroot & Dough
- Wash a handful of poha and let it swell without adding extra water.
- Grate beetroot, green coriander, and 2 green chilies.
- Boil the beetroot and make a paste in a mixer without adding water.
- Cut bread into pieces and grind it into breadcrumbs in a mixer.
- Finely chop two chilies and coriander. Grate 1-inch ginger.
- Mash the puffed poha by hand.
- Grate three boiled, cold potatoes.
- Combine the poha, grated potatoes, breadcrumbs, salt, pepper, ginger, chili, coriander, chili flakes, and pasta seasoning. Mix well with hands. Add beetroot paste and mix thoroughly.
Step 2. Shape & Fry the Donuts
- Spread the mixture on parchment paper and roll it out to an even thickness using a rolling pin, ensuring it's not too wet or loose.
- Use a donut cutter or a steel bowl to cut out donut shapes.
- Heat oil in a pan and fry the donuts in batches on medium flame, turning gently after a minute. Avoid overcrowding the pan.
- Fry until golden brown, about 5 minutes per batch.
Step 3. Make the Cheesy Dip
- Grate 2 processed cheese cubes and add 2 sliced cheese, 2 tablespoons milk. Microwave for 30 seconds intervals until melted, stirring between.
Step 4. Serve & Enjoy!
- Dip the fried donuts in the cheesy sauce and sprinkle with chili flakes and regan (optional).
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Don't add extra liquid; the ingredients already contain moisture. The dough should be firm but not dry.
- Fry the donuts on medium flame, turning gently after a minute on each side to prevent them from becoming oily.
- Ensure the donuts are golden brown, not dark. If the dough is too wet, they may absorb too much oil.
Nutrition
- N/A
FAQs
1. Can I substitute the beetroot?
While beetroot gives the donuts their unique color and flavor, you could try sweet potato or carrot for a similar earthy sweetness, but the color will differ.
2. How can I make these donuts vegan?
Replace the eggs with applesauce or flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water per egg) and use vegan butter or oil.
3. How long do these donuts last?
Store leftover donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They’re best enjoyed fresh!
These vibrant beetroot donuts are a fun and healthy treat the whole family will love. Their surprisingly delicious flavor and beautiful color will make them a hit at any occasion. So, gather your ingredients and get baking – you won't regret it!