Whole Wheat Beetroot Burger Buns with step by step pics | eggless
Learn how to make Whole Wheat Flour Burger Buns with Beetroot Puree
About This Recipe
These are eggless burger buns prepared using 100% whole wheat flour and we have added beetroot puree for the lovely red colour. This is the best way to consume beets or feed beetroot to kids. They will love beautiful red colour of these healthy and fluffy whole wheat beetroot burger buns.
Health Benefits of Beetroot
Given the nutritional benefits of beetroot, this is a must try recipe. Beetroots are an excellent source of folic acid and fiber. They are also rich in calcium, iron, and a variety of vitamins and minerals.
More Beetroot Recipes
Tips to make Whole Wheat Beetroot Burger Buns
- You can adjust the quantity of salt and sugar in the recipe. But do add sugar while fermenting yeast since this will help to activate the yeast.
- If you want to add any of your favourite seasoning/spices, add along with all the dry ingredients.
- This much quantity of ingredients will yield 6 burger buns. If you prefer small size buns, then you can make 8-9 buns.
- For Beetroot puree, steam cook 1 large beetroot for 4-5 whistles. Once it cools down, puree it without adding any water. Strain the puree. It is very important to strain the beetroot puree to reduce fibres as these may interfere with the gluten formation and prevent the dough from rising.
We have compiled a list of mistakes to avoid that you can avoid while baking. Or you may even say that these are basic tips and suggestions that will help you bake a perfect bread. You can also refer to our detailed post on Tips to bake perfect breads.Â
Ingredients required to make Whole Wheat Beetroot Burger Buns:
Yeast
We have used Instant Yeast in this recipe.
Conversion of Instant Yeast & Active Dry Yeast
Instant Yeast v/s Active dry Yeast :
1 teaspoon instant yeast = 1 ¼ teaspoon active dry yeast
1 teaspoon active dry yeast = ¾ teaspoon instant yeast
Sugar
Sugar acts as a food for yeast and helps in yeast fermentation process. So, if you want you can reduce the quantity of sugar in this recipe, but do add little bit sugar to activate the yeast.
Water
Temperature of water should be lukewarm while adding yeast. Water should not be too hot, it should be just warm. To test, dip your finger in it, if you are comfortable then temperature is ok. If you feel it is hot then let it cool down a bit. If the water is too hot, it will kill the yeast and yeast mixture will not turn frothy. If it is too cold, it will take long time to ferment.
Whole Wheat Flour
Through a very sieve, sift wheat flour. This process is very important when you are baking with whole wheat flour.
Beetroot Puree
Steam cook 1 large beetroot for 4-5 whistles.
Once it cools down, puree it without adding any water. Strain the puree.
NOTE: It is very important to strain the beetroot puree to reduce fibres as these may interfere with the gluten formation and prevent the dough from rising.
Salt
Do not add salt while fermenting yeast. If you prefer less salt in your breads, then reduce the proportion to 1/2 teaspoon.
Oil
You can use any odourless oil. Even olive oil works fine.
Baking Powder & Curd
Since we have used whole wheat flour, baking powder and curd will add softness to our buns. You will love the soft texture of these beetroot buns.
Why are we adding Baking Powder & Curd to Whole Wheat Beetroot Burger Buns ?
Since we are already adding yeast to our buns, then why are we adding baking powder and curd. Because we are using whole wheat flour in the recipe, baking powder and curd will make the buns more soft and light.
Yeast makes the bun dough to rise, whereas baking powder & curd will yield a light and fluffy texture.
Storing Suggestions Â
Take an air-tight container and spread paper towel in the bottom. Place buns in it and close. Keep buns at room temperature for 2 days. Day 1 being the day when you prepare and Day 2 is the next day. Keep in refrigerator at the end of Day 2. It will stay good in fridge for another 3-4 days.
Step by Step Recipe
For yeast fermentation
- In a small bowl, combine warm water, yeast and sugar. Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the dough
- Through a very sieve, sift wheat flour. In a wide bowl combine wheat flour, salt and baking powder. Gradually add fermented yeast mixture, curd and mix. Now add beetroot puree gradually and combine everything.
- Once everything is combined well, add 1 tablespoon oil and knead till oil is absorbed into the dough.
- Now take this dough on a flat surface and knead well for a total of 10 minutes. After about 5 minutes of kneading, start adding 1 tablespoon oil gradually. Knead until you get a smooth dough.
- Then put few drops of oil on the dough and shape the dough into a smooth ball and tuck the edges inside. Take a bowl, grease it with some oil and place the dough in the bowl. Cover the dough with a kitchen towel or plate. Keep aside to rise for 1 – 1.5 hours or till dough doubles in size.
- Grease 10 inch round baking tin with little oil (few drops) and dust with flour . This much quantity of ingredients will yield 6 burger buns. If you prefer small size buns, then you can make 8-9 buns.
- Once the dough doubles in size, punch the dough and knead lightly for about a minute. Spread oil on a flat surface and place dough over it. Flatten the dough with your fingers and shape it rectangular. With the help of a sharp knife or pizza cutter, divide into 6 equal portions.
- Take one portion in your palm and with other hand bring all the edges together and lightly pinch. Now roll ball in circular motion to make a round shape. Do this for all 6 pavs. Make sure there are no cracks in the balls that you form.
- Place the buns into greased baking tin, leaving gap. Cover and let it proof for another 30-35 minutes.
- Pre-heat oven to 200 degrees Celsius for 10 minutes.
- After 30-35 minutes, brush the top of pav with oil and bake in preheated oven at 200 degrees Celsius for 16 minutes. If you feel buns are under baked after 16 minutes, you may bake for 2-3 mins more.
- Once baked, take it out of oven immediately. Top part will be slightly hard. Immediately apply butter on top. Once you apply butter, wait for 1-2 minutes so butter is absorbed.
- Then keep on a wire rack. Â Again cover and let it cool down completely on the wire rack for atleast for 1-2 hours.
- Once the buns cools down completely, you can slice them. Enjoy.
Do have a look at our Bread Recipes:
10 tips to make the perfect bread + Fail proof Basic Sandwich Bread Recipe
10 tips to make the perfect Ladi Pav + Tried and Tested Ladi Pav Recipe
Eggless Herbed Focaccia Bread Recipe
Recipe Card
Whole Wheat Beetroot Burger Buns Recipe
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Ingredients (1 cup = 240 ml)
For yeast fermentation
- ¼ cup lukewarm water
- 1 teaspoon instant dry yeast (or 1 ¼ teaspoon active dry yeast)
- 1 tablespoon granulated sugar
For the dough
- 2 cups whole wheat flour (gehun ka atta)
- ¾ teaspoon salt
- â…› teaspoon baking powder
- 2 tablespoon fresh curd
- ¾ cup beetroot puree (Steam cook 1 large beetroot for 4-5 whistles. Once it cools down, puree it without adding any water. Strain the puree. It is very important to strain the beetroot puree to reduce fibres as these may interfere with the gluten formation and prevent the dough from rising.)
- 2 tablespoon oil (1 tablespoon oil to be added before kneading + 1 tablespoon oil to be added while kneading)
Instructions
For yeast fermentation
- In a small bowl, combine warm water, yeast and sugar. Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the dough
- Through a very sieve, sift wheat flour. In a wide bowl combine wheat flour, salt and baking powder. Gradually add fermented yeast mixture, curd and mix. Now add beetroot puree gradually and combine everything.
- Once everything is combined well, add 1 tablespoon oil and knead till oil is absorbed into the dough.
- Now take this dough on a flat surface and knead well for a total of 10 minutes. After about 5 minutes of kneading, start adding 1 tablespoon oil gradually. Knead until you get a smooth dough.
- Then put few drops of oil on the dough and shape the dough into a smooth ball and tuck the edges inside. Take a bowl, grease it with some oil and place the dough in the bowl. Cover the dough with a kitchen towel or plate. Keep aside to rise for 1 - 1.5 hours or till dough doubles in size.
- Grease 10 inch round baking tin with little oil (few drops) and dust with flour. This much quantity of ingredients will yield 6 burger buns. If you prefer small size buns, then you can make 8-9 buns.
- Once the dough doubles in size, punch the dough and knead lightly for about a minute. Spread oil on a flat surface and place dough over it. Flatten the dough with your fingers and shape it rectangular. With the help of a sharp knife or pizza cutter, divide into 6 equal portions.
- Take one portion in your palm and with other hand bring all the edges together and lightly pinch. Now roll ball in circular motion to make a round shape. Do this for all 6 buns. Make sure there are no cracks in the balls that you form.
- Place the buns into greased baking tin, leaving gap. Cover and let it proof for another 30-35 minutes.
- Pre-heat oven to 200 degrees Celsius for 10 minutes.
- After 30-35 minutes, brush the top of bun with oil and bake in preheated oven at 200 degrees Celsius for 16 minutes. If you feel buns are under baked after 16 minutes, you may bake for 2-3 mins more.
- Once baked, take it out of oven immediately. Top part will be slightly hard. Immediately apply butter on top. Once you apply butter, wait for 1-2 minutes so butter is absorbed.
- Then keep on a wire rack. Again cover and let it cool down completely on the wire rack for atleast for 1-2 hours.
- Once the buns cools down completely, you can slice them. Enjoy.
Video
Notes
- For Beetroot puree, steam cook 1 large beetroot for 4-5 whistles. Once it cools down, puree it without adding any water. Strain the puree. It is very important to strain the beetroot puree to reduce fibres as these may interfere with the gluten formation and prevent the dough from rising.
- You can adjust the quantity of salt and sugar in the recipe. But do add sugar while fermenting yeast since this will help to activate the yeast.
- If you want to add any of your favourite seasoning/spices, add along with all the dry ingredients.
- This much quantity of ingredients will yield 6 burger buns. If you prefer small size buns, then you can make 8-9 buns.
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