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Beetroot poori Recipe

Beetroot poori is twist to normal boring pooris. It's attractive colour attracts not only kids but elders too!!! Give it a try..!!!

  • Prep time:
  • 40 minutes
  • cook time:
  • 15 minutes
  • serves:
  • 4-5

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Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Tags

  • #letsgetfrying
Ingredients

Ingredients For Beetroot poori Recipe

Methods
  • 1. Rinse, peel and roughly chop 1 large beetroot (180 grams). Add the chopped beetroot in a grinder or blender jar.
  • 2. Next add ½ teaspoon fennel seeds, ½ teaspoon chopped ginger and 1 teaspoon sugar (optional).
  • 3. Without adding any water, grind to a smooth puree.
  • 4. Take 2 cups whole wheat flour, 2 tablespoons fine sooji (rava or cream of wheat) and ½ teaspoon salt in a mixing bowl or pan. You can add salt less or more as per your taste preferences.
  • 5. Add the beetroot puree. Scrape off all the sides and the bottom of the grinder jar and add the puree to the whole wheat flour. Or else you can rinse the jar with little water.
  • 6. Then add 1 to 3 tablespoons of this water to the flour. Also add 1 teaspoon oil. Add very little water after you mix with beetroot puree. Add water carefully as then the dough becomes sticky. If the dough looks very sticky, then add some flour and knead again.
  • 7. Mix and knead to a soft smooth dough. In case the dough becomes sticky, then add some more flour. Cover the pan or bowl and allow the dough to rest for 30 minutes.
  • 8. After 30 minutes, divide the dough in small or medium sized balls. Roll them into neat round balls. Take one dough balls. Flatten it and spread some oil on both sides of the dough.
  • 9. With a rolling pin, gently roll to a 4 to 5 inches poori. Roll to pooris which are neither thick nor thin.
  • 10. Heat oil in a pan or kadai. check the oil temperature by adding a tiny piece of dough in it. If it comes steadily and gradually on top, the oil is medium hot and ready for the pooris to be fried.
  • 11. Nudge with a slotted spoon, so that the poori puffs up while frying.
  • 12. Fry till the oil stops sizzling. If you want you can turn over the poori once or twice more.
  • 13. Remove with the slotted spoon and place on kitchen paper towels to remove excess oil.
  • 14. Serve beetroot poori with aloo sabzi or chana masala or any veg gravy or curry of your choice.
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