Thursday, February 18, 2016

Beetroot poori

Don't these look beautiful.
That color...Oh's to die for.
Beetroot poori is one of those foods to trick your kids (and adults too...referring to my hubby) to eat beetroot.

The poori's look like beautiful bright red rubies piled up on a plate.They are a feast to the eyes and tastes good too.

Now to the recipe.


1. Beetroot - 1 (medium size)
2. Whole wheat flour (atta) - 2 cups
3. Salt - to taste
4. Semolina (rava) - 2 tsp
5. Oil - to fry 


Steam the beetroot. Wait for it to cool down. Then peel it and cut it onto small pieces. Make a puree of this beetroot by adding as little water as possible.

Add the semolina and salt into the wheat flour and mix it well.

Knead the whole wheat flour with this beetroot puree that you prepared. Remember that the poori dough is of thicker consistency than the chapathi dough (for this you have to go with your gut feeling).

Beetroot is a messy affair but you will for sure be gawking at the red coloured dough. It is a pretty sight.

Leave the dough covered for about 20 minutes.

Make small balls out of the dough, roll it into small circles.

Heat the oil in a deep frying pan or kadai. Start frying the pooris.

Once you slide the poori into the oil, use a wide spoon to pour hot oil from the kadai onto the top of the poori. This will help the poori's to puff up. In addition to this , lightly press the poori into the hot oil while it is cooking. This will also help the poori's to puff up. Flip the poori to the other side and once it is cooked, drain it with a slotted spoon onto a plate with a kitchen towel(to absorb the excess oil).

These pooris' will puff up for sure and will be soft. They fell flat after an hour or so and but were still soft, exactly the way i like them.

* Make sure that the oil is not too hot, otherwise the poori's will brown fast and end up burnt.
*Do not dump all the beetroot puree into the wheat flour at once. Gradually keep adding and kneading. Sometimes, you may not use all the puree. In such cases you can prepare a lassi out of the leftover beetroot puree.
* You can add 1/4 tsp of chilli powder and 1/4 tsp of ajwain to the dough while kneading, for a different taste.
Disclaimer: I promise to click better pictures next time I make them. :)

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