BEETROOT POORI RECIPE | HOW TO MAKE SOFT AND PUFFY BEETROOT POORIS with detailed photo and video recipe – Sharing a crispy poori with whole wheat flour and beetroot puree. This beetroot poori is a very good one among toddlers and kid breakfast recipes.
Lovely colored pooris made with beetroot. Beetroot is one veggie, which I love for its color. So whenever I want vibrant reddish crimson hues in any dish, I add beetroot in it, be it pulao, raita or rotis.
These beetroot puri are mostly a hit with the kids. firstly the color is attractive and the taste is also good. You won’t get the typical beetroot taste in these pooris. Using the same method, one can make puris or chapatis with various veggies. Depending on the type of veggie used, you may need to parboil or cook them before adding to the whole wheat flour.
Beetroot poori is very tasty and tempting breakfast recipe.beetroot has many nutritional values.but few people don’t like to have it in their regular diet.they may not like taking it as a salad.this would be the best option for those people.not only this but beetroot chutney, fry, and pulao are also best options.
I am sharing the recipe the way I prepare beetroot pooris. I puree the beetroot and then add the puree to the flour. Instead of pureeing them, one can also grate the beetroots and then add. With the pureeing method, the color is more intense and looks attractive.
coming to the recipe, we need to follow few instructions to get soft and puffy pooris.you need to mix the dough hard.otherwise, the pooris may absorb a lot of oil.the pooris should be pressed with 2 to 3 mm thickness at least.ohterwise, they won’t puff up and may come out like hard crispy biscuits.the pooris should be fried in hot oil.that means the Poori when dropped into the oil should immediately float to the top and puff up.It happens only when the oil is hot.You can serve these beetroot puri like the way we serve regular pooris. With potato curry or chickpea curry or any sabzi
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How to make Beetroot Poori with step by step :
Making beetroot puree
1.Rinse, peel and roughly chop 1 large beetroot .
2. Pressure cook the beetroot for 2 whistles or until it soft.
3. Transfer into blender or grinder.
4. Next add ½ teaspoon cumin seeds, ½ teaspoon chopped ginger and add 2 tbsp of beetroot water. Grind to a smooth puree.
Kneading poori dough
1.Take 2 cups whole wheat flour, 2 tablespoons fine sooji , 1/2 teaspoon ajwain powder and ½ teaspoon salt in a mixing bowl or pan
2. Add the beetroot puree. Scrape of all the sides and the bottom of the grinder jar and add the puree to the whole wheat flour.
3. Then add 1 to 3 tablespoons of beetroot water to the flour.Add very less 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.
4. Mix and knead to a soft smooth dough. In case the dough becomes sticky, then add some more flour. Cover and let the dough rest for 30 minutes.
Rolling beetroot poori
1.After 30 minutes, divide the dough in small or medium sized balls. Roll them into neat round balls.
2. Take one dough ball. spread some oil on rolling pin.Flatten into circle.
3. Now gently roll to a 4 to 5 inches poori. Roll to pooris which are neither thick nor thin.
Frying beetroot poori
1.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.
2. Gently slid one poori in the medium hot oil.
3. With a slotted spoon, so that the poori puffs up while frying.
4. Fry till the oil stops sizzling.
5. Then with the slotted spoon, gently turn over and fry the other side of the poori.
6. Fry them till the oil stops sizzling. If you want you can turn over the poori once or twice more.
7. Remove with the slotted spoon and place on kitchen paper towels to remove excess oil.
8. Prepare remaining pooris in the same way.
9. Serve beetroot puri with aloo sabzi or chana masala or any veg gravy or curry of your choice.