|Beetroot Poori Recipe|
|How to make beetroot poori|
BEETROOT POORI | HOW TO MAKE BEETROOT POORI RECIPE
Recipe Source - Own
Makes - 20 pooris
Prep time - 10 mins
Cook time (entire batch) 20-25 mins
Serving suggestion - potato masala (check the recipe below), channa masala, potato kurma, mushroom paneer kurma.
Whole wheat flour / atta - 2 cups + extra for dusting
Salt - 1 tsp
Sugar - 1 tsp
Sooji - 2 tbsp soaked in 4 tbsp of water for 4 mins
Beetroot - 2 medium sized, peeled chopped and made into a fine paste/ puree
Oil - to deep fry (I used sunflower oil)
1. In a small bowl soak the sooji for 5 minutes with 4 tbsp water and set aside.
2. Peel the beetroot and chop them roughly, using a mixer blend them to smooth puree. If the beetroot is too dry add 1 tbsp of water to help grind without lumps.
3. In a mixing bowl add atta/ wheat flour, sooji (discard water), salt, sugar and beetroot puree. Mix well and knead to a stiff dough without adding any water.
4. Knead for 2 minutes and divide the dough into small balls.
5. Roll each ball and flatten it, dust with flour and roll into flat disks without making it too thin or too thick.
6. Repeat the same until all the dough has been made into disks.
7. Heat oil in a kadai/ wok once it reaches to medium- high heat test the oil temperature by dropping in a small ball of dough it has to touch the bottom of the kadai and bounce up and float.
8. Slide the disks into the hot oil and fry them, the poori will puff up and now flip the side and fry it again for 20 seconds.
9. Using a slotted spoon drain the poori and place it on a kitchen towel to drain excess oil.
Serve immediately with your favourite side.
POTATO MASALA RECIPE | POORI MASALA RECIPE
Prep time - 10 mins
Cook time - 10 mins
Serves - 3-4
Potato - 2 large peeled, cubed and boiled
Onion - 1 large cut length wise, thinly
Tomato - 1 medium, chopped
Curry leaves - 4-5
Garlic paste - 1/2 tsp
Green peas - 3 tbsp, cooked
Water - 1/2 cup
Green chillis - 4 nos (adjust according to heat tolerance)
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1/3 tsp
Mustard seeds - 1/4 tsp
Jeera/ cumin - 1/4 tsp
Salt - to taste
Oil - 2 tsp
1. In a saucepan add 3 cups water once it comes to a boil add in the peeled and cubed potato. Cook for 10 minutes until it becomes soft. Discard water and mash the potato.
2. In the same pan add more water and cook the green peas, discard water and set aside.
3. In a wok/ kadai add the oil and once it is hot splutter the mustard seeds, cumin seeds, green chilli and curry leaves.
4. To this add the onions saute for 3 minutes until cooked. Add the garlic paste and let it cook for 2 minutes.
5. Add the turmeric powder and salt. Add the tomato pieces and the spices - turmeric, coriander, cumin and give it a good stir.
6. Add the mashed potato peas and water, bring it to a boil and cook for 3 minutes until the mixture thickens.
7. You can check for spices and switch off or cook further for a thick masala.
8. Serve warm along with delicious pooris.
|South Indian Beetroot recipe|
1. Do not over cook the potato, it has to be firm and not fully mashed. Peas / carrots also can be used in the potato masala.
2. Do not add any water to the beetroot puree unless the beetroot mixture is too dry, you can add 1 tbsp of water to help grind.
3. While kneading the dough do not give mush pressure just knead until combined.
4. The trick to perfect pooris is the dough it should not be soft/ sticky like chapapthi but firm. If the dough is too wet then it will result in hard pooris/ crisp pooris.
5. Adding sugar is for colour and sooji/ semolina is for texture. You can skip both if you don't want to use them.
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