Beetroot poori recipe with step-by-step photographs – pretty crimson-colored pooris made with beetroot puree, entire wheat flour, herbs and spices. They are often made for breakfast or brunch or will be packed in lunch field with a facet veggie dish or curry.
About Beetrooot Poori
Beetroot is one veggie, which I really like for its shade. So at any time when I need vibrant reddish crimson hues in any dish, I add beetroot to it, be it pulao, raita or rotis.
These beetroot puri are principally a success with the youngsters. firstly the colour is engaging and the style can be good. You received’t get the everyday beetroot style in these pooris. Utilizing the identical methodology, one could make puris or chapatis with numerous veggies. Relying on the kind of veggie used, you could must parboil or prepare dinner them earlier than including to the entire wheat flour.
I’m sharing the recipe the way in which I put together beetroot pooris. I puree the beetroot after which add the puree to the flour. As an alternative of pureeing them, one also can grate the beetroots after which add. With the pureeing methodology, the colour is extra intense and appears engaging.
You possibly can serve these beetroot puri like the way in which we serve common pooris. With potato curry or chickpea curry or any sabzi or gravy like matar paneer.
Step-by-Step Information
Learn how to make Beetroot Poori
1. Rinse, peel and roughly chop 1 massive beetroot (180 grams). Add the chopped beetroot to a grinder or blender jar.
2. Subsequent add the next elements:
- ½ teaspoon fennel seeds
- ½ teaspoon chopped ginger
- 1 teaspoon sugar (elective)
3. With out including any water, grind or mix to a easy puree.
4. Take 2 cups entire wheat flour, 2 tablespoons effective sooji (rava or cream of wheat) and ½ teaspoon salt in a mixing bowl or pan.
The addition of sooji is to provide a crispy texture to the poori. You possibly can add salt much less or extra as per your style preferences.
5. Add the beetroot puree.
6. Scrape off all the edges and the underside of the grinder jar and add the puree to the entire wheat flour. Or else you may rinse the jar with little water.
7. Then add 1 to three tablespoons of this water to the flour. Additionally add 1 teaspoon of oil.
Add little or no water after you combine with beetroot puree. Add water rigorously as then the dough turns into sticky. If the dough seems very sticky, then add some flour and knead once more.
8. Combine and knead to a mushy, easy and pliable dough. In case the dough turns into sticky, then add some extra flour and knead once more.
Cowl the pan or bowl with a lid and enable the dough to relaxation for half-hour.
Rolling beetroot puri
9. After half-hour, divide the dough into small or medium sized balls. Roll them into neat spherical balls.
10. Take one dough ball. Flatten it and unfold some oil on each side of the dough.
11. With a rolling pin, gently roll to a 4 to five inches poori. Roll to pooris that are neither thick nor skinny.
Frying beetroot poori
12. Warmth oil in a pan or kadai. Test the oil temperature by including a tiny piece of dough to it. If it comes steadily and regularly on high, the oil is medium scorching and prepared for the pooris to be fried.
You should utilize any neutral-flavored oil. Whereas frying hold the warmth to medium or medium excessive warmth. You possibly can alter the warmth as wanted whereas deep frying.
13. Gently slid one poori within the medium scorching oil.
14. Nudge with a slotted spoon, in order that the poori puffs up whereas frying.
15. Fry until the oil stops scorching.
16. Then with the slotted spoon, gently flip over and fry the opposite facet of the poori.
17. Fry until the oil stops scorching. If you’d like you may flip over the poori a couple of times extra.
18. Take away rigorously with the slotted spoon draining as a lot oil as potential and place on kitchen paper towels to take away extra oil.
19. Put together remaining beetroot puri in the identical approach.
20. Serve beetroot poori scorching or heat with aloo sabzi or Chana Masala or any veg gravy or curry of your selection. Some curry recipes I counsel are Potato Curry, Poori Masala and Veg Kurma.
For finest style and texture I counsel having fun with them scorching as they’re made.
For those who don’t need to serve them instantly then you may hold them in a roti basket or casserole and serve them later as required. However then you’ll not get the crisp texture of beetroot poori when you may have them scorching or heat.
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Beetroot Poori
Beetroot poori is a crisp crimson coloured poori made with beetroot puree, entire wheat flour and a few spices.
Prep Time 45 minutes
Prepare dinner Time 20 minutes
Whole Time 1 hr 5 minutes
Stop your display screen from going darkish whereas making the recipe
making beetroot puree
Rinse, peel and roughly chop 1 massive beetroot (180 grams). Add the chopped beetroot in a grinder or blender jar.
Subsequent add ½ teaspoon fennel seeds, ½ teaspoon chopped ginger and 1 teaspoon sugar (elective).
With out including any water, grind to a easy puree.
kneading poori dough
Take 2 cups entire wheat flour, 2 tablespoons effective sooji (rava or cream of wheat) and ½ teaspoon salt in a mixing bowl or pan.
Add the beetroot puree. Scrape of all the edges and the underside of the grinder jar and add the puree to the entire wheat flour. or else you may rinse the jar with little water.
Then add 1 to three tablespoons of this water to the flour. Additionally add 1 teaspoon oil. Add very much less water after you combine with beetroot puree. Add water rigorously as then the dough turns into sticky. If the dough seems very sticky, then add some flour and knead once more.
Combine and knead to a mushy easy dough. In case the dough turns into sticky, then add some extra flour. Cowl and let the dough relaxation for half-hour.
rolling beetroot poori
After half-hour, divide the dough in small or medium sized balls. Roll them into neat spherical balls.
Take one dough ball. Flatten it and unfold some oil on it.
Now gently roll to a 4 to five inches poori. Roll to pooris that are neither thick nor skinny.
frying beetroot puri
Warmth oil in a pan or kadai. Test the oil temperature by including a tiny piece of dough in it. If it comes steadily and regularly on high, the oil is medium scorching and prepared for the pooris to be fried.
Gently slid one poori within the medium scorching oil.
Nudge with a slotted spoon, in order that the poori puffs up whereas frying.
Fry until the oil stops scorching.
Then with the slotted spoon, gently flip over and fry the opposite facet of the poori.
Fry them until the oil stops scorching. If you’d like you may flip over the poori a couple of times extra.
Take away with the slotted spoon and place on kitchen paper towels to take away extra oil.
Put together remaining pooris in the identical approach.
Serve beetroot puri with aloo sabzi or chana masala or any veg gravy or curry of your selection.
- You possibly can skip rava or sooji in order for you. However then add no water or very much less water.
- You may make the pooris spiced by including some inexperienced chilies or purple chili powder and garam masala powder.
- You can even make candy pooris for youths. Simply add a pinch of salt and enhance the quantity of sugar within the dough. Skip ginger. Fennel seeds will be added for candy pooris.
- This recipe will be scaled as per your wants.
Vitamin Details
Beetroot Poori
Quantity Per Serving
Energy 326 Energy from Fats 90
% Every day Worth*
Fats 10g15%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 7g
Sodium 328mg14%
Potassium 386mg11%
Carbohydrates 54g18%
Fiber 8g33%
Sugar 4g4%
Protein 10g20%
Vitamin A 21IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin C 2mg2%
Vitamin E 4mg27%
Vitamin Okay 2µg2%
Calcium 33mg3%
Vitamin B9 (Folate) 89µg22%
Iron 3mg17%
Magnesium 97mg24%
Phosphorus 244mg24%
Zinc 2mg13%
* % Every day Values are based mostly on a 2000 calorie weight loss plan.
This Beetroot Poori publish from the archives first printed in Nov 2016 has been republished and up to date on 24 June 2022.
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