Beetroot Poori is a deep-fried Indian flatbread made with whole wheat flour, beetroot purée and carom seeds.
The Beetroot pooris are special to Uttar Pradesh which is a food hub. This state has a lot to offer and while checking on the flatbread recipes, I was tempted to try the other poori varieties too. In fact, I tried three different variations, including the Beetroot Poori. The other two being Jeera Poori and Palak ki Poori.
Beetroot Poori
Ingredients
Method
Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney
Week 3
Platters
Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Recipes
Day 15 Sada Dose
Day 16 Marashtrian Mix Platter
Day 16 Matar ki Karanji
Week 4
Flatbread Special Thalis
Day 17 Maharashtrian Rustic Thali
Day 17 Matar ki Karanji
Day 18 Himachal Pradesh Thali
Day 18 Babru
Day 19 North Indian Thali
Day 19 Ajwain ka Paratha
Day 20 Rajasthan ki Thali
Day 20 Biscuit Bakhri
Day 21 Uttar Pradesh Thali
Beetroot Poori
Ingredients
- 1 cup beetroot
- 2 cups wheat flour
- 2 tsp oil
- 1/4 tsp carom seeds
- Salt to taste
Instructions
- Boil the beetroot , peel and make a purée .
- Take 2 cups wheat flour in a kneading bowl.
- Add oil, carom seeds and salt to taste.
- Now start adding the beetroot purée to the flour mix. Knead the dough with this purée.
- The ready dough should not be very soft or hard, just pliable enough to roll.
- Cover and keep the dough for 5-7 minutes.
- Pinch out balls and roll out pooris of the desired size.
- Deep fry the pooris.
- Since they have a pinkish purplish hue, do not fry in very hot oil, they will lose their colour.
- Drain on a kitchen napkin and serve hot.
Notes
This is surely a fantastic one Vaishali. I know your cooking classes must have been fun. I enjoyed drooling over the different dishes you have on display!
The beetroot pooris are new to me and they give a fantastic color contrast to the thali. Love it.
Such a vibrant poori and love the addition of carom seeds. So good.
I too make this poori and love that how beautifully you can sneak in the veggies and the colour comes in so nice.
I too make beetroot poori for kids and this one looks so fluffy and puffed up. so tempting and delicious.