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 can be served with dubki ke aloo, gatte ki subzi or even panchmel dal.

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.

No.

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.

Print Recipe

Beetroot and Spinach Poori

An easy and sure-hit way to feed kids and adults some veggies like Spinach & Beetroot.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Bread, Main Course

Cuisine: Indian

Keyword: Quick & Easy

Servings: 2 dozen

Ingredients

• 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

Instructions

• 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-hard dough using sufficient water.
• Make small balls from the dough and roll them into flat discs of approx 5-inch diameter.
• Using few drops of oil, roll out the dough ball gently.
• Heat oil in a wok. To check if the oil is sufficiently hot, take a tiny pinch of dough and drop in the oil. If it floats up immeidatly, then the oil is hot and you can start frying pooris.
• Deep fry the pooris and serve hot with curries.

Notes

These pooris are slightly more crisp than the regular ones.