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Ingredient
Beetroot Poori
Introduce
Chef :
ayndrila duttaBeetroot Poori
#ws2
Beetroot poori is an Indian fried puffed bread made using beetroot puree and whole wheat flour. This poori is vibrant red in color and can be paired with curries, raita, or pickle or simple potato curry. I used carrom seeds to help in better digestion as we need oil for deep frying.
Ingredient
Food ration :
4 peopleCooking time :
40 minutes
3 cups
multigrain wheat flour
1/2 tsp
salt
1/2 tsp
carrom seeds
1/4 tsp
coriander powder
1/4 tsp
cumin powder
1/4 tsp
sugar
1 cup
vegetable oil for frying
Cooking instructions
* Step 1
Take 2 medium-size beets. Wash and Peel using a vegetable peeler and cut into ½ inch cubes using a sharp knife. Boil in water till it becomes soft and drain and keep the water aside. Make a puree in a mixer.
* Step 2
Add multigrain wheat flour, beetroot puree, salt, sugar in a large mixing bowl and mix everything well using your fingers. In India, a special utensil called parat is used to knead the dough. Add little water (from the reserve) and knead to make a stiff dough. Knead the dough again for a minute and then divide it into 12-14 small lime sized balls
* Step 3
Roll into small size of poori and once oil is hot in kadai slip in one by one. We enjoyed with aloo torkari (recipe in the link)
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