Beetroot Poori
Bright pink, crisp, mildly spiced… a welcome change from plain pooris!
These pretty pink Beetroot Pooris go well with any Indian Curry or Sabji… think Beans Aloo, Crispy Dry Masala Bhindi, Paneer Bhurji or even a simple Toor Dal Tadka.
Here are a few more Indian flatbread recipes for you to try… none of these are roti or the much-famous naan!
This recipe of Beetroot Poori is naturally vegan and vegetarian.
Makes: 7-8 beetroot pooris
Time taken: 15 minutes
Ingredients to make Beetroot Poori
1 cup atta / whole wheat flour
1 tbsp sooji / semolina
3 tbsp grated beetroot or beetroot puree
½ tsp garam masala
1 tsp cooking oil
Salt to taste
Water to bind, if required
Cooking oil, for frying
Method of making Beetroot Poori
In a bowl mix the whole wheat flour, semolina, grated beetroot, garam masala and salt. Bring all the ingredients together using your hands. The beetroot has some water content, which will help bind the dough to a large extent.
Note: I’ve used grated beetroot in my recipe of Beetroot Poori. If you prefer to use beetroot puree, you absolutely should. It will likely result in perfectly puffed up Beetroot Pooris. Mine, with the grated beetroot, didn’t all puff up. A lot of them did, some didn’t.
Adding semolina / sooji / rava to poori atta gives them a crisper texture than plain good old atta. If you like softer pooris, skip adding the sooji to your Beetroot Poori dough.
Add a few teaspoons of water as may be required, to make a pliable dough. Dough for poori is usually harder than roti or chapati dough. Finally, add a teaspoon of cooking oil and knead the dough for a couple of minutes more.
Cover the Beetroot Poori dough with a moist kitchen cloth and let it rest for 5-10 minutes.
Meanwhile, heat enough cooking oil in a kadhai or any thick bottom pot, so the oil doesn’t burn at the high temperatures.
The cooking oil should be hot enough to fry the Beetroot Poori within 15-20 seconds, not at smoking point though.
Divide the dough in to 7 – 8 walnut-sized balls.
Use a rolling pin to roll the dough in to 2 mm thick pooris.
Fry each one separately till slightly darker in colour. The golden colour of fried pooris will not be visible here given the beautiful hue of pink added by the beetroot.
Serve your bright pink Beetroot Pooris hot with any Indian Sabji or Indian Curry from WhiskMixStir!
To mention a few, I love pairing Beetroot Pooris with Aloo Gobi, Paneer Bhurji, Chole Masala, Sukha Sabut Masoor… add a cucumber raita and this instant carrot pickle to your Thali and you’re set!
Take a look at the other Indian Flatbread recipes and Indian meal ideas.
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