Beetroot Poori | How to Make Beetroot Pooris

Beetroot puri is an attractive and colorful Indian fried bread with full of nutritious value. To make this puri, you have to just combine beetroot puree with whole wheat flour and spices to knead stiff dough. No need to add extra water otherwise pooris become so soggy or absorb extra oil. You can serve this beetroot pooris with mango or chili pickle and Indian curry of your choice such as chole, dal or aloo. To get red color in any dish, beetroot is great option or natural option. These pooris are mostly like by kids because of attractive and vibrant red color and also taste is also good.

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Here you can check other Poori recipe such as Palak Poori, Yellow Dal Poori, Methi Na Dhebra, Urad Dal Poori and More.

Collection of Indian Breads

 

Ingredients

1 Beetroot, Peeled and Grated

1 Cup Wheat Flour

Salt to Taste

1/2 Tsp. Carom Seeds

1/2 Tsp. Coriander Powder

Oil for frying

 

How to Make Beetroot Poori:

Peel and grate the beetroot. Put the grated beetroot in enough water in a saucepan to cook till to soft or tender. Allow to cool completely, blend it in a mixer using water till smooth puree.  Combine all the ingredients in a deep bowl along with the beetroot puree and knead into stiff dough using no water. Divide the dough into 20 equal portions and roll out each portion of the dough into thin disc. Heat the oil in deep and thick bottom kadai and fry the puris one by one on medium flame till to golden from all the sides. Serve immediately with any Indian curry.

 

5 from 4 votes
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Beetroot Poori Recipe

Beetroot Poori is red color fried indian bread which made with beetroot puree and whole wheat flour. 

Course Indian Breads
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 20 Puris
Author Preeti Garg

Ingredients

  • 1 Beetroot
  • 1 Cup Wheat Flour
  • Salt to taste
  • 1 Tsp. Carom Seeds
  • Oil For Frying
  • 1/2 Tsp. Coriander Powder
  • 1 Tbsp. Oil For Kneading

Instructions

  1. Peel and grate the beetroot. 

  2. Put the grated beetroot in enough water in a saucepan to cook till to soft or tender. 

  3. Allow to cool completely, blend it in a mixer using water till smooth puree. 

  4. Combine all the ingredients in a deep bowl along with the beetroot puree and knead into stiff dough using no water. 

  5. Divide the dough into 20 equal portions and roll out each portion of the dough into thin disc. 

  6. Heat the oil in deep and thick bottom kadai and fry the puris one by one on medium flame till to golden from all the sides. 

  7. Serve immediately with any Indian curry.

 

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