Beetroot Poori/Pink Puri/Beetrrot Poori Recipe/How to make Beetroot Poori Recipe with step by step photos...

Earlier this week I posted beetroot kootu. Now I have come up with another attractive, addictive and vibrant dish none other than Beetroot Poori. Since I bought a big bag of beetroots I have other beetroot recipes as well coming up this week for you guys. Whenever I make these colourful pooris my girls go really crazy because to two things, one is that, it is pink and another it’s their favourite “poori”. This surely is a short cut to get your kids to eat their vegetables, so friends do check it out. Meanwhile do check out other interesting and healthy Breakfast Recipes here.

Here’s how to make Beetroot Poori/Pink Poori with step by step photos….

Ingredients

Beetroot	1
Wheat flour	1 ½  cups
Ajwain/Carom seeds/Omam	½ tsp
Sambar powder/Red chilli powder	1 tsp
Oil [to make dough]	2 tsp
Salt	As needed
Oil	For deep frying

Preparation Time: 25 minutes

Cooking time: 15-20 minutes

Makes: 20 pooris
Author: Priya Anandakumar

Other Parathas and Chapathis varieties that might be of your interest...

Aloo Paratha/Potato Paratha

Ajwain/Omam Paratha

Beetroot Poori/Pink Poori

Masala Poori
Ragi Poori/Kezhvaragu Poori

Carrot Chapathi

Dill Leaves Paratha

Missi Roti[Rajasthani Bread]

Methi Paratha/FenugreekLeaves Paratha

Ragi & Wheat flour Chapathi

Tomato Chapathi

Spinach Chapathi/Green Chapathi

Cheese Chapathi

ParuppuKeerai Chapati/Chapathi made with Dhal & Greens

Masala Paratha

Method

Wash, peel and chop the beetroot in to halves. Pressure cook the beetroot pieces with enough water for 2 whistles or until really soft.

After the steam releases open the pressure cooker and remove the beetroot pieces and let it cool completely.

Grind the beetroot pieces in the mixer to a smooth puree and keep it aside.

In a wide bowl, add the wheat flour, ajwain seeds, 2 tsps of oil, salt, sambar powder and mix really well.

Now add the beetroot puree and make a pliable dough. Sorry friends, forgot to add chilli powder, so added it when adding the beetroot puree.

Cover and keep it aside for about 10-15 minutes.

Make small lime sized balls out of the dough and dust it with flour.

Roll the dough ball into a circle, it should be a little thick. If it is really thin then the pooris will not puff up.

Heat oil in a kadai for frying the pooris. Gently slide the poori into the hot oil.

Now press the poori from one side with a slotted spoon, this will help the poori to puff up. Fry on both the sides and drain it on a paper towel.

Serve it hot with any spicy curry or kurma or without side dish also.

Delicious Beetroot Poori/Pink Poori is ready to be enjoyed.

Suggestions:

• Cook the pooris on medium high flame.
• You can add about 2-3 tbsp of sooji to keep the pooris puffed up for some time, but here I have not added them.
• You can as well add a pinch of cumin powder when making the dough.

Other Parathas and Chapathis varieties that might be of your interest...

Aloo Paratha/Potato Paratha

Ajwain/Omam Paratha

Beetroot Poori/Pink Poori

Masala Poori
Ragi Poori/Kezhvaragu Poori

Carrot Chapathi

Dill Leaves Paratha

Missi Roti[Rajasthani Bread]

Methi Paratha/FenugreekLeaves Paratha

Ragi & Wheat flour Chapathi

Tomato Chapathi

Spinach Chapathi/Green Chapathi

Cheese Chapathi

ParuppuKeerai Chapati/Chapathi made with Dhal & Greens

Masala Paratha

Thank you all for visiting my blog, please come back again for more yummy and delicious Indian delicacies.

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Until then I am signing off…