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Beetroot and Spinach Poori

An easy and sure-hit way to feed kids and adults some veggies like Spinach & Beetroot.
Prep Time15 mins
Cook Time15 mins
Total Time30 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.