Beetroot Poori

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, as you all know, is a root, it is packed with essential nutrients and fibre. It’s a great source of iron too. This beautiful deep purple root is also available in other colours. Yellow and white, pink and purple, though I have seen only the purple ones here and I love the way they impart their colour. Raw beetroot is more popular in restaurants, but I always enjoy a boiled one, a flatbread with its purée is a delicious treat. It not only looks beautiful it tastes fantastic.

 

Sometime back I took a workshop where I had to teach Lunch Box Recipes. The Beetroot Poori was one of the recipes I made and it was a big hit. Everyone was quite impressed with the recipe for its nutritional value, simplicity and the attractive colour.

 

I made this Beetroot Poori for the Uttar Pradesh Thali. This Thali is a Flatbread Special and was made for the Thali and Platter Festival.

 

Beetroot Poori

 

So, shall we check the recipe.

Beetroot Poori

Ingredients

1 cup beetroot
2 cups wheat flour
2 tsp oil
1/4 tsp carom seeds
Salt to taste

Method

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.

 

Beetroot Poori

 

Some other Flatbreads from this state –
Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-

 

Week 1
Everyday Thalis

 

 

Week 2
Regional Thalis

 

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

Print Recipe
Beetroot Poori
Beetroot Poori is a deep fried Indian flatbread made with whole wheat flour , beetroot purée and carom seeds .The puffed poori is nutritious with a pink hue.
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Ingredients
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Ingredients
Instructions
  1. Boil the beetroot , peel and make a purée .
  2. Take 2 cups wheat flour in a kneading bowl.
  3. Add oil, carom seeds and salt to taste.
  4. Now start adding the beetroot purée to the flour mix. Knead the dough with this purée.
  5. The ready dough should not be very soft or hard, just pliable enough to roll.
  6. Cover and keep the dough for 5-7 minutes.
  7. Pinch out balls and roll out pooris of the desired size.
  8. Deep fry the pooris.
  9. Since they have a pinkish purplish hue, do not fry in very hot oil, they will lose their colour.
  10. Drain on a kitchen napkin and serve hot.
Recipe Notes

Beetroot Poori

 

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