Sunday, June 30, 2013

Beetroot Poori

Beetroot poori is a fried poori with blended beetroot and whole wheat flour. Enjoy the healthy and beautiful colored beetroot poori as snack / breakfast with sabzi / chutney / pickle.

Preparation time and cook time: 15 minutes
Yields: Makes 8-10 poories
  • 1/4 cup chopped beetroot 
  • 1 cup whole wheat flour
  • 1 teaspoon red chili powder (optional)
  • salt to taste
  • 1 teaspoon oil for moyan
  • oil for frying

  • Wash beetroot, peel off and chopped it into small pieces.
  • Blend beetroot with little water in a blender/grinder.
  • In a big bowl, Mix wheat flour, salt, chili powder and oil.
  • Add blended beetroot in whole wheat mixture and make a medium stiff dough. 
  • Cover and keep the dough aside for 10 minutes.
  • Now make small balls from the dough, dust with flour and roll out each dough ball thinly into a poori.
  • Heat the oil in a deep pan/kadai and gently drop the purees in the hot oil.
  • Now gently press the poori with a perforated frying spoon on the top of poori so that poori will puff and turn it.
  • Fry it from both sides till golden brown. Remove from the pan and drain extra oil with paper napkin.
  • Serve it hot or cold with any sabzi or achhar.
Note: You can also make the parathas using same dough instead of poori.

Sending this recipe to Jagruti's Cooking Odyssey and Breakfast Recipes
Sending this post as an entry to "Kids Delight -Party Ideas" event hosted by Kalyani and event by Srivalli 

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