BEETROOT  POORI

BEETROOT POORI

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These cute looking heart shaped beetroot pooris are a hit amongst kids for its vibrant crimson colour, which child won’t like colorful attractive food, as we all know that we eat with our eyes first before tasting it. And for kids if the food looks colorful and attractive then its tasty for them, this is my way of sneaking in healthy beetroots in my daily meal, as we all know that apart form the bright attractive red color beetroot has many health benefits and is high in iron content, which helps in increasing the hemoglobin levels in the body, other than that it lowers the blood sugar levels, reduces bad cholesterol and many more other benefits… in short we should incorporate this super healthy veggie in our diet daily in any form.

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I keep on trying different recipes with beetroots and have shared some of the recipes in my blog too, you can check them out they are vegetable chop, beetroot pulao, I even make beetroot parathas, beetroot raita and also color  red velvet cupcakes with the healthy beetroot puree to make them more healthy than ever.

Today I will be sharing the recipe the way I make beetroot pooris,  I first boil the beetroots till tender and then puree them to get the intense color from the beetroots. Kids enjoy these as they are attractive in color and taste wise believe me it doesn’t taste typically of beetroot, they cant even make it out that it has the healthy goodness of beetroot, psssst no need to tell them let them enjoy …

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This time I made them in an attractive heart shape for my little valentine, my kiddo for his breakfast on valentines day, and as he saw them on the breakfast table he was jumping with joy and gave me a tight huggy and kissy and said in my ears “Mom I love you so much…” Aaaaah what a feeling it was seeing my sunshine my cutie pie enjoy his breakfast with so much love and a big grin on his face… for this I can do anything in the world… best feeling ever… My day was made…
Go ahead try this recipe of beetroot pooris and enjoy with your loved ones…
If you try the recipe do give me a feedback would be happy to hear from you…
Till then happy cooking…

FullSizeRender_2RECIPE FOR BEETROOT POORI
Ingredients for beetroot poori:

  • 2 cups – Atta (Whole wheat flour)
  • 2 tbsp – Fine semolina (Soaked in 4 tbsp of water for 5 to 6 mins then drain the water)
  • 1 big – Beetroot boiled whole with skin then peeled, chopped and pureed without water
  • 1 tsp – Ginger and green chilly paste
  • Salt to taste
  • Oil to deep fry the pooris
  • Dry flour to roll the pooris

FullSizeRender_6METHOD:

  1. Pressure cook the whole beetroot for 3 to 4 whistles with skin on, let the pressure release naturally then open the cooker and take out the cooked beetroot, peel and chop the beetroot finely and then puree it without any water in a mixer grinder till a smooth paste is achieved.
  2. In a bowl take the whole wheat flour, add to it the soaked semolina, pureed beetroot, ginger and green chilly paste, add salt to taste. Knead the dough without adding any water only add sprinkles of water if needed.
  3. After kneading the dough divide the doughs into small balls for making pooris.
  4. Flatten each ball of dough and with the help of dry flour roll out the pooris, remember the pooris shouldn’t be too thin or too thick, if desired cut different shapes of the pooris as I have made heart shape or else make normal round pooris, its up to your preferences.
  5. Mean while heat oil for deep frying the pooris in a wok or kadhai, as it heats up to medium heat fry the pooris one by one nudging them with a slotted spoon till the puff up flip and fry the other side.
  6. Using a slotted spoon or karchi take them out on a kitchen paper to drain out the excess oil.
  7. Serve hot puffed pooris with aloo ki subzi (recipe given below) and achar (Pickle).
  8. Here I have shaped the pooris into heart shapes just for the fun element for making my kid have these healthy beetroot pooris, you can go ahead and make round ones…

FullSizeRender_6 (1)RECIPE FOR ALOO KI SUBZI
Ingredients for aloo ki subzi :

  • 2 big – Potatoes boiled and cubed
  • 1 big – Onion finely chopped
  • 1 medium – Tomato finely chopped
  • 1 tsp – Garlic and green chilly crushed coarsely
  • ¼ th cup – Green peas (Here I have used frozen peas)
  • 2 -3 nos – Green chillies chopped roughly
  • ¼ th tsp – Haldi (Turmeric)
  • ½ tsp – Coriander powder
  • ½ tsp – Cumin powder
  • ¼ th tsp – Mustard seeds
  • 1/4 th tsp – Cumin seeds
  • Salt to taste
  • 2 tbsp – Oil to cook subzi
  • Some fresh coriander leaves finely chopped for garnish

FullSizeRender_2 (1)METHOD :

  1. Heat oil in a pan add the mustard seeds and cumin seeds when they crackle, add the chopped onions and green chillies, add a dash of salt and fry the onions till soft.
  2. Add the coarsely crushed garlic and green chillies and fry till the raw smell of the garlic is gone.
  3. Now add all the dry spices like turmeric, cumin powder, coriander powder and fry for a few seconds, add more salt to taste.
  4. Add the chopped tomatoes and fry till the tomatoes are mashed up and pulpy.
  5. Add to it the green peas and sauté for a few seconds then add the boiled and cubed potatoes and give it a good stir, add water as required to make the gravy cover and cook on low to medium flame till the gravy has thickened.
  6. Check the seasonings and adjust accordingly, at last finish the gravy with some chopped fresh coriander leaves and switch off the flame.
  7. Serve piping hot with the above made beetroot pooris, perfect for your breakfast or any other meal you desire.

NOTES FOR BEETROOT PURI:

  • Don’t add extra water while kneading the dough if you feel the dough is too tight then add small sprinkles of water to bring it to a right consistency.
  • If the dough becomes too soft then you will have difficulty in rolling out the puris.
  • Use the dough as soon as it kneaded if you leave it for long after kneading it may become soft and hence you may not get the desired results.
  • I have added ginger and green chilly for flavouring the puris, you can play with the flavours as I some times add fennel seeds powder or carom seeds or garlic and chilly paste or else if you wish you can avoid any kind of flavorings at all and make them plain if making for toddlers.
  • Do not over knead the dough knead until just combined.

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5.0 from 1 reviews
BEETROOT POORI
 
Author:
Recipe type: Break Fast and Snacks Affairs, Uncategorized, Veg
Cuisine: Indian
Ingredients
Ingredients for beetroot poori:
  • 2 cups - Atta (Whole wheat flour)
  • 2 tbsp - Fine semolina (Soaked in 4 tbsp of water for 5 to 6 mins then drain the water)
  • 1 big - Beetroot boiled whole with skin then peeled, chopped and pureed without water
  • 1 tsp - Ginger and green chilly paste
  • Salt to taste
  • Oil to deep fry the pooris
  • Dry flour to roll the pooris
Ingredients for aloo ki subzi :
  • 2 big – Potatoes boiled and cubed
  • 1 big – Onion finely chopped
  • 1 medium – Tomato finely chopped
  • 1 tsp – Garlic and green chilly crushed coarsely
  • ¼ th cup – Green peas (Here I have used frozen peas)
  • 2 -3 nos – Green chillies chopped roughly
  • ¼ th tsp – Haldi (Turmeric)
  • ½ tsp – Coriander powder
  • ½ tsp – Cumin powder
  • ¼ th tsp – Mustard seeds
  • ¼ th tsp – Cumin seeds
  • Salt to taste
  • 2 tbsp – Oil to cook subzi
  • Some fresh coriander leaves finely chopped for garnish
Instructions
Method for beetroot poori:
  1. Pressure cook the whole beetroot for 3 to 4 whistles with skin on, let the pressure release naturally then open the cooker and take out the cooked beetroot, peel and chop the beetroot finely and then puree it without any water in a mixer grinder till a smooth paste is achieved.
  2. In a bowl take the whole wheat flour, add to it the soaked semolina, pureed beetroot, ginger and green chilly paste, add salt to taste. Knead the dough without adding any water only add sprinkles of water if needed.
  3. After kneading the dough divide the doughs into small balls for making pooris.
  4. Flatten each ball of dough and with the help of dry flour roll out the pooris, remember the pooris shouldn’t be too thin or too thick, if desired cut different shapes of the pooris as I have made heart shape or else make normal round pooris, its up to your preferences.
  5. Mean while heat oil for deep frying the pooris in a wok or kadhai, as it heats up to medium heat fry the pooris one by one nudging them with a slotted spoon till the puff up flip and fry the other side.
  6. Using a slotted spoon or karchi take them out on a kitchen paper to drain out the excess oil.
  7. Serve hot puffed pooris with aloo ki subzi (recipe given below) and achar (Pickle).
  8. Here I have shaped the pooris into heart shapes just for the fun element for making my kid have these healthy beetroot pooris, you can go ahead and make round ones…
Method for aloo ki subzi :
  1. Heat oil in a pan add the mustard seeds and cumin seeds when they crackle, add the chopped onions and green chillies, add a dash of salt and fry the onions till soft.
  2. Add the coarsely crushed garlic and green chillies and fry till the raw smell of the garlic is gone.
  3. Now add all the dry spices like turmeric, cumin powder, coriander powder and fry for a few seconds, add more salt to taste.
  4. Add the chopped tomatoes and fry till the tomatoes are mashed up and pulpy.
  5. Add to it the green peas and sauté for a few seconds then add the boiled and cubed potatoes and give it a good stir, add water as required to make the gravy cover and cook on low to medium flame till the gravy has thickened.
  6. Check the seasonings and adjust accordingly, at last finish the gravy with some chopped fresh coriander leaves and switch off the flame.
  7. Serve piping hot with the above made beetroot pooris, perfect for your breakfast or any other meal you desire.
Notes
1. Don’t add extra water while kneading the dough if you feel the dough is too tight then add small sprinkles of water to bring it to a right consistency.
2. If the dough becomes too soft then you will have difficulty in rolling out the puris.
3. Use the dough as soon as it kneaded if you leave it for long after kneading it may become soft and hence you may not get the desired results.
4. I have added ginger and green chilly for flavouring the puris, you can play with the flavours as I some times add fennel seeds powder or carom seeds or garlic and chilly paste or else if you wish you can avoid any kind of flavorings at all and make them plain if making for toddlers.
5. Do not over knead the dough knead until just combined.
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6 Comments

  1. I am forever indebted to you for this intoimafron.

     
  2. Hi Soma ! Want to know as to why Semolina is added in a presoaked form ? It can be added directly in the wheat flour.

     
    • mukherjee soma

      When we soak semolina it gets soft and easy to incorporate in the flour otherwise it is difficult to mix in the flour.

       
  3. I tried it very nice

     
    • mukherjee soma

      Thanks so much Archana for trying out my recipe and loving it 😊, do try more such recipes from my blog hope you will enjoy them too.

       

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