Spicy Beetroot Poori

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The first thing you notice when you see this recipe is the COLOUR 🙂 The crimson red colour appeals us first and trust me, this tastes awesome too. I made beet-pooris before also but I somehow was not satisfied with the taste. It was nothing too different from the regular pooris. Then today I made a small change in the recipe and I absolutely loved the taste this time. I added 2 green chillies and 1/4″ ginger when making beetroot puree.

You can also finely grate the beetroots and add it to wheat flour and make a stiff dough but pureeing it gives you more intense and attractive colour. Beetroots are very very useful for our well being. They lower your blood pressure, boosts stamina and most importantly, it helps to increase your haemoglobin level in blood if your deficient in hb counts. It increases your RBCs and helps you have a healthy hb count. Best for kids and adults beetroot proves to be one of the healthiest vegetable. We use it in salads, curries and also desserts. To get a nice red colour, be it pulao, bisibele bath or salads, use beetroot and it does the needful 🙂

You can also look at other recipes like perfect poori,poori-bhaji,spicy poori

Ingredients:

To be ground:

Beetroot -1 small sized (Washed, Peeled and chopped in cubes)

Green chilli – 2

Ginger – 1/4″

To make dough:

Whole wheat flour – 1 cup (210ml)

Salt to taste

Water as required

Oil for deep – frying

Method:

     Part 1 : Pureeing  beetroot

     Part 2 : Making a stiff dough

     Part 3 : Frying poories

Part 1 : Pureeing beetroot

  1. In a mixer jar, add chopped beetroots, green chilli and ginger
  2. Blend this into fine paste adding very little water
  3. Transfer it in a mixing bowl

Part 2 : Making a stiff dough

  1. In the same mixing bowl, add salt, 2 tbsp oil and wheat flour
  2. Mix it thoroughly
  3. Now gradually add water (only if required) and make a tight dough
  4. Knead the dough for 5-6 minutes
  5. Set aside for 15-20 minutes

Part 3 : Deep-frying the poories

  1. In a small kadai, add enough oil for deep-frying
  2. Allow it to heat
  3. Roll out small round shaped balls from the prepared dough
  4. Now on a flat surface, dust some wheat flour and place this round ball on it.
  5. Flatten it with a roller and roll them to form a poori. Dust more wheat flour if required.
  6. You can also use a cookie cutter to make desired shaped poories like I did or keep it round in shape.
  7. Once the oil is hot enough, gently slide one poori in the kadai
  8. Nudge it with a slotted spoon so that the poori fluffs when frying
  9. Turn the other way round and fry the other side
  10. Transfer the fried poories onto a kitchen tissue to drain the excess oil.
  11. Repeat the same process for rest of the poories
  12. Serve with potato bhaji or aloo saagu 🙂

Tips:

  1. You also can add 1 tbsp of fine semolina while kneading the dough to make it more stiff
  2. Watch out when adding water. Beets tend to leave water once you add salt to it.
  3. In case the dough turns sticky, add more wheat flour and balance.

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