The crimson-colored beetroot poori is a delicious and healthy variation of the classic poori recipe. Beetroot poori are mostly a hit with the kids. firstly the color is attractive and the taste is also good. You won’t get the typical beetroot taste in these pooris. Using the same method, one can make pooris or chapatis with various veggies. Depending on the type of veggie used, you may need to parboil or cook them before adding to the whole wheat flour. Here is step-wise detail and a quick video for the recipe. Best for kid's lunch box or tiffin box.
Atta - 1.5 cups
Beetroot - 1
Sugar - 1/2 tbsp
Salt - As per taste
Paraboil chopped beetroot with little water.
Once cooled down make a thick puree.
In a mixing jar, combine atta, sugar, salt and beetroot puree to smooth paste.
Make tiny balls.
Flatten each balls with applying little oil.
In a kadai, heat oil once it is hot, drop each flatten balls.
Fry till golden brown.
Serve hot with aloo masala.
Do not over cook beetroot or the poori. Otherwise it will affect the colour of poori too.
Oil should be hot, otherwise poori wont puff up. Do not keep the rolled out poori for long time as it will not also puff.