Beetroot Poori

Beetroot Poori 

As a child I’ve always refused to eat beetroot because My parents tried many variations but the results were always sweet or super spicy.
So now I’m simply curious of how I can incorporate beets in our diet and also to make sure the sweetness from it shouldn’t be overpowering! (Specially in cooked/boiled beets)
So here’s a simple one..

Ingredients 
  1. 1 cup pillsbury atta 
  2. 1 small raw beetroot(Peeled, washed and grated)
  3. 4-5 curry leaves finely chopped 
  4. 1 teaspoon sesame seeds
  5. 1 teaspoon red chilli powder 
  6. 1 teaspoon cumin seeds
  7. 1/4 teaspoon turmeric powder
  8. 2 tablespoons curd 
  9. Salt as per taste 
  10. Oil for frying pooris
  11. Water to knead the dough 
How to make this recipe
  1. Take the pillsbury atta into a mixing bowl. Add grated beetroot, chopped curry leaves, sesame seeds, cumin seeds, red chilli powder, turmeric powder, salt and curd and mix well and knead to a soft pliable dough. Adding little by little water. In case the dough becomes sticky, then add some flour
  2. Then, Divide the dough in small sized balls. Apply oil to the dough ball.(don’t dust flour while rolling pooris)
  3. Roll the dough evenly into circles which are neither too thin nor thick
  4. Heat oil in a deep frying kadai, when the oil is hot add one puri at a time it will puff up soon.
  5. Once the bottom side is golden, then turn over the poori and fry gently pressing down with frying spoon in circular motion, fry the poori till it’s nice golden brown all over.
  6. Remove them into paper napkins to remove excess oil. Fry all Pooris this way
  7. Serve beetroot poori with hot masala chai





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