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 just love this beautiful red colour.
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1teaspooninstant dry yeast (or 1 ¼ teaspoon active dry yeast)
1tablespoongranulated sugar
For the dough
2cupswhole wheat flour(gehun ka atta)
¾teaspoonsalt
⅛teaspoonbaking powder
2tablespoonfresh curd
¾cupbeetroot 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.)
2tablespoonoil(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.