Beetroot Puri/Poori is one of those Indian breads which looks very attractive, tastes great and is an easy way to give your family or guests a nice surprise. The color of the Poori/Puri attracts everyone.
Beetroot Puri/Poori is not much of a hassle to prepare. There is not much extra work here over the regular poori/puri that you prepare and it is perhaps healthier too. Beetroot is a good source of fibre and contains little or no fat. It has been known to help fight cancer.
If you are afraid the Poori/Puri may taste a bit sweetish because of Beetroot, I would recommend that you try out once this Poori/Puri snack and drop a comment if you and your family are surprised to discover how good it tastes just like my family was. I would recommend a spicy side dish to go with the Poori/Puri though. Beetroot Puri/Poori can be had with Saagu/Sabzi.
Beetroot Puri/Poori can be served for breakast/lunch or as an evening snack just like your regular Poori/Puri.
- Beetroot grated – 1/2 cup
- Wheat flour – 1 cup
- Maida / All Purpose Flour – 1/2 cup
- Semolina or Small Rava / Chiroti Rawa – 1/4 cup
- Rice flour – 2 Tbsp
How to Prepare:
1) Grind the grated Beetroot in a mixer grinder with half cup of water to prepare a smooth dilute paste.
2) Filter the Beetroot paste and take out the Beetroot water. Here we have to use only the Beetroot water. If you use the pulp, Poori /Puri can acquire sweet taste.
3) In a vessel, add Rava to 2 tsp Oil. Mix them with hand. Now add Rice flour and Salt to the above ingredients and mix well. Then add Wheat flour, Maida and Beetroot water to the Rava mixture and prepare dough. This should be like the normal Puri dough.
4) Heat Oil in a frying pan. Take a small ball of the Poori/Puri dough. Roll it out with a roller on the Chapati roll to a suitable size. Drop it into heated oil and deep dry until the Poori/Puri is cooked well.
Beetroot Poori/Puri can be served with your favorite Saagu/Gravy/Sabzi. The spicier the better!