Beetroot Poori

Category: Poori
Preparation Time: 20 mins      
Cooking Time: 20 mins      
Servings: 3-4 servings

Beetroot Mini Pooris:)

 Ingredients:

• Wheat flour / Atta - 2 cups
• Beetroot - 1 no (Small / Medium sized)
• Rava, fine variety - 3 tsp (Optional)
• Ajwain / Omam - 1/2 tsp (Optional)
• Salt - to taste
• Oil - for deep fry

Method:

1. Wash the beetroot and peel off the skin; for the ease of grinding, I had grated it
   
2. Grind the beetroot gratings into a smooth paste. Sprinkle water only if needed for grinding
   
3. In a bowl, add wheat flour, salt, rava and omam; mix well (Here I had not added omam and rava)
4. Add the beetroot puree into the flour, knead well to form a stiff dough. The moisture in the puree would be enough for kneading and if its dry, sprinkle water. Dough should be stiffer than the chapathi dough
   
5. Heat oil in a kadai for frying
6. Divide the dough into equal lemon sized balls, add a drop of oil on the rolling surface and roll them to a small thick circle
   
7. If making for kids, we can cut into different shapes using any lid or cookie cutters
   
   
   
   
8. Once the oil becomes hot, add the poori, gently press with the laddle so it will get puffed nicely
   
9. Then turn it up so it would get cooked the other side
   
10. Once its done, remove it, drain excess oil
    
11. Repeat the same for the rest of the dough
12. Serve hot with Potato Masala / Channa Masala