Beetroot and Spinach Pooris
Beetroot and Spinach Pooris or Tiranga or Tricolor Pooris are made using beetroot and spinach purees. Three separate poori doughs are done – one plain whole wheat flour. In the second dough, mix spinach puree and in the third dough, mix beetroot puree.
Pooris really need no introduction or a write-up. But still here I am sharing a story about pooris.
Once upon a time there lived a poori family, small, big, thick, thin, soft, hard, all shapes and sizes in a big platter.
And from out of nowhere, landed a green poori, followed soon by a red poori. All the other set of pooris fainted.
The story ends here.
I am ready to accept, I have completely flipped.
I am actually not flipped.
Well the thing is that I am totally surprised when people tell me they have never seen beetroot or spinach pooris.
I have grown eating and enjoying the beauty of these pooris that I don’t know how to react when people are not even aware that you can have such healthy vegetable pooris.
And they are so colorful to look that they invariably are sure-shot hit with kids. Even for me as a child, I think the biggest association of beetroot is with these pooris.
So whenever I have a chance to floor someone with these colorful creations I do.
Note: When I clicked these images, I didn’t plan to use for Independence Day post so didn’t pay attention to arranging them as such.
I know, sometimes I miss few details. I am still learning guys.
Over to the pooris.
Beetroot and Spinach Poori
- 7-8 spinach leaves washed
- ¼ cup steamed & puréed beetroot
- 2 cup whole wheat flour
- ½ tsp carom seeds
- to taste salt
- water for kneading
- Blanch & drain the spinach leaves. Transfer to a grinder and grind them to a fine paste.
- Take 1 cup of flour & add spinach paste, salt to taste & 1/4 teaspoon of carom seeds. Knead the ingredients into a semi-soft dough. To check, push a finger into the dough, if the dough springs back, it is ready. Cover with a lightly wet muslin and keep aside.
- In a separate bowl, add remaining 1 cup flour, 1/4 teaspoon of carom seeds, salt and beetroot puree. Knead the ingredients into a semi-soft dough.
- Make small balls from the dough and roll them into flat discs. Deep-fry them into pooris and serve hot with curries.