Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beetroot puri. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
The Beetroot Puri is an attractive snack with a fabulous flavour and beautiful colour. Serve Beetroot Puri as a snack with some pickle and chutney or as a meal with a subzi or curry of your choice. Beetroot Puri/poori recipe: Today I will share a very healthy poori recipe "Beetroot Puri".
Beetroot puri is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Beetroot puri is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook beetroot puri using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Beetroot puri:
- Get 2 medium size beet
- Make ready 2 cup wheat flour
- Prepare 2 tbsp fine suji
- Take 1 tbsp ginger chili pest
- Take 2 tbsp oil+oil for frying
- Take 3 tbsp curd
- Take to taste Salt
- Make ready 1 tsp garam masala
- Prepare 1 tsp peper powder
Beetroot puris stuffed with spicy green peas. Ingredients for Beetroot Matar ki Puri Recipe. The beetroot, or simply beet, is a highly nutritious root vegetable. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood.
Steps to make Beetroot puri:
- Rinse, peel and roughly chop 1 large beetroot. add the chopped beetroot in a grinder or blender jar.
- Without adding any water, grind to a smooth puree.
- Take 2 cups whole wheat flour, 2 tablespoons fine sooji and ½ teaspoon salt in a mixing bowl or pan.
- Add the beetroot puree. scrape of all the sides and the bottom of the grinder jar and add the puree to the whole wheat flour. or else you can rinse the jar with little water.
- Then add 1 to 3 tablespoons of this water to the flour. also add 1 teaspoon oil. add very less water after you mix with beetroot puree. add water carefully as then the dough becomes sticky. if the dough looks very sticky, then add some flour and knead again.
- Mix and knead to a soft smooth dough. in case the dough becomes sticky, then add some more flour.
- After 30 minutes, divide the dough in small or medium sized balls. roll them into neat round balls.
- Take one dough ball. flatten it and spread some oil on it. now gently roll to a 4 to 5 inches poori. roll to pooris which are neither thick nor thin.
- Heat oil in a pan or kadai. check the oil temperature by adding a tiny piece of dough in it. if it comes steadily and gradually on top, the oil is medium hot and ready for the pooris to be fried.
- Fry till the oil stops sizzling.
- Fry them till the oil stops sizzling. if you want you can turn over the poori once or twice more.remove with the slotted spoon and place on kitchen paper towels to remove excess oil.
This is the first time I tried a poori recipe other than my basic wheat flour poori. Roasting beetroot intensifies the flavour, but can take a long time. Here they're peeled, cut into small wedges, drizzled with oil and seasoned with orange, garlic, ginger and ground coriander before being. Beetroot purée with thyme. "I find that beetroot is a natural partner to beef and a loyal friend to Wrap each wet beetroot individually in foil and place in a roasting tin. In this Article Is Beetroot Safe for Babies?
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