An easy and sure-hit way to feed kids and adults some veggies like Spinach & Beetroot.
Prep Time15mins
Cook Time15mins
Total Time30mins
Course: Bread, Main Course
Cuisine: Indian
Keyword: Quick & Easy
Servings: 2dozen
Ingredients
7-8spinach leaveswashed
¼cupsteamed & puréed beetroot
2cupwhole wheat flour
½tspcarom seeds
to tastesalt
waterfor 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.