with step by step photos – lovely crimson coloured 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. i also make other recipes from beetroot like , (quick method), and .
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.
i am sharing the recipe the way i prepare beetroot pooris. i puree the 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.
the way we serve regular pooris. with potato curry or chana masala or any sabzi or gravy like matar paneer.
if you are looking for similar recipes then do check , , and .
beetroot poori recipe card below:
beetroot poori recipe - crisp crimson coloured pooris made with beetroot.
- 180 grams beetroot OR 1.25 cups roughly chopped beetroot OR 1 large beetroot
- ½ teaspoon fennel seeds (saunf)
- ½ inch ginger - chopped OR ½ teaspoon chopped ginger (adrak)
- 1 teaspoon sugar (optional)
- 2 cups whole wheat flour (atta)
- 2 tablespoons fine sooji (rava or cream of wheat)
- ½ teaspoon salt or add as per taste
- 1 teaspoon oil (optional)
- 2 to 3 tablespoons water or add water as required
- oil for deep frying, as required
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rinse, peel and roughly chop 1 large beetroot (180 grams). add the chopped beetroot in a grinder or blender jar.
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next add ½ teaspoon fennel seeds, ½ teaspoon chopped ginger and 1 teaspoon sugar (optional).
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without adding any water, grind to a smooth puree.
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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.
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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. or else you can rinse the jar with little water.
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then add 1 to 3 tablespoons of this water to the flour. also add 1 teaspoon oil. 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.
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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.
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after 30 minutes, divide the dough in small or medium sized balls. roll them into neat round balls.
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take one dough ball. flatten it and spread some oil on it.
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now gently roll to a 4 to 5 inches poori. roll to pooris which are neither thick nor thin.
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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.
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gently slid one poori in the medium hot oil.
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nudge with a slotted spoon, so that the poori puffs up while frying.
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fry till the oil stops sizzling.
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then with the slotted spoon, gently turn over and fry the other side of the poori.
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fry poori till the oil stops sizzling. if you want you can turn over the poori once or twice more.
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remove with the slotted spoon and place on kitchen paper towels.
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prepare remaining pooris in the same way.
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serve beetroot pooris with aloo sabzi or chana masala or any veg gravy or curry of your choice.
- you can skip rava or sooji if you want. but then add no water or very less water.
- you can make the pooris spiced by adding some green chilies or red chili powder and garam masala powder.
- you can also make sweet pooris for kids. just add a pinch of salt and increase the amount of sugar in the dough. skip ginger. fennel seeds can be added for sweet pooris.
how to make beetroot poori recipe:
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.
6. scrape of 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.
7. then add 1 to 3 tablespoons of this water to the flour. also add 1 teaspoon oil. 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.
8. 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.
9. after 30 minutes, divide the dough in small or medium sized balls. roll them into neat round balls.
10. take one dough ball. flatten it and spread some oil on both sides of the dough.
11. with a rolling pin, gently roll to a 4 to 5 inches poori. roll to pooris which are neither thick nor thin.
12. 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.
13. gently slid one poori in the medium hot oil.
14. nudge with a slotted spoon, so that the poori puffs up while frying.
15. fry till the oil stops sizzling.
16. then with the slotted spoon, gently turn over and fry the other side of the poori.
17. fry poori till the oil stops sizzling. if you want you can turn over the poori once or twice more.
18. remove the puris with the slotted spoon and place on kitchen paper towels.
19. prepare remaining pooris in the same way.
20. aloo sabzi or chana masala or any veg gravy or curry of your choice.
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