24 March, 2021
BEETROOT POORI/ಬೀಟ್ರೂಟ್ ಪೂರಿ
Just for a change, today… instead of adding pureed beetroot, I have mixed in grated beetroot to the whole wheat flour (sharbati) and made Poori. No doubt it was definitely a flavorsome breakfast today at our place.
Rich in fiber and iron content, beetroot benefits our health in many more ways. Its like we can get many nutrients in few calories. Though I consume all the veggies without any dislikes, beetroot is of course one of my favorite vegetables.
Feeling happy to have come up with such a healthy, magnificent and delightful recipe using beetroot. If you do not prefer to make poori, you can make chapati instead or also we can stuff the grated beetroot mixture into the dough and make Parathas.
So go ahead and make this colorful Poori and if you do so let me have the feedback as well.. Thanks in advance …. Hope you all will like it.
Some other Poori recipes on my blog
Bajra Jowar Wheat flour lentil Poori
Sorghum flour/mixed flour Poori
fenugreek leaves/methi/menthya soppu Poori
Ingredients : measuring cup used – 200 ml
- Whole wheat flour – 2 cups + dusting
- Carom seeds/ajwain – 1 tsp
- Beetroot (grated) – 1 medium sized (it yielded approximately 1&1/2 cup)
- Salt to taste
- Water to knead – approximately 1/4 cup
- Oil – to deep fry
PROCEDURE :
- Wash/rinse well, peel and grate the beetroot, add salt and carom seeds (crush between your palms), mix nicely, cover and let it sit for 10 to 15 minutes so that it releases the water
- Then add the flour, combine everything well
- As now you do not need much water, slowly add the water little at a time and knead into a soft – stiff dough
- Divide into portions and roll into small circles and deep fry in hot oil
- Serve with any kind of subji, curry, chutney etc. Today I paired these beetroot pooris along with brinjal subji/badanekayi palya/vangibath Palya made in south Indian style
