Beetroot Poori Recipe with step by step instructions.తెలుగు వెర్షన్.

Beetroot poori is very tasty and tempting breakfast recipe.beetroot has many nutritional values.but few people don’t like to have it in their regular diet.they may not like taking it as a salad.this would be the best option for those people.not only this but beetroot chutney, fry, and pulao are also best options.

I prepare beetroot recipe at least twice in a week.Beetroot pulao and Beetroot fry are my regular recipes.both the recipes taste too good.I prepare beetroot pooris very occasionally as I don’t like deep-frying the beetroots in any way.

coming to the recipe, we need to follow few instructions to get soft and puffy pooris.you need to mix the dough hard.otherwise, the pooris may absorb a lot of oil.the pooris should be pressed with 2 to 3 mm thickness at least.ohterwise, they won’t puff up and may come out like hard crispy biscuits.the pooris should be fried in hot oil.that means the Poori when dropped into the oil should immediately float to the top and puff up.It happens only when the oil is hot.These pooris taste good when served with Bombay Chutney or Green Peas Curry.I hope you try and enjoy the recipe.

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How to make perfect Pooris

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Text Version of Beetroot Poori Recipe

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Beetroot Poori Recipe

Prep Time

40 mins

Cook Time

20 mins

Total Time

1 hr

 

Course: Breakfast

Cuisine: Andhra, Indian, Telangana

Author: Bindu

Ingredients

For Beetroot Juice

• 250 to 300 grams beetroot chopped
• 300 to 350 ml water

For Dough

• 1 1/2 to 2 cups wheat flour
• Salt as needed
• 3 to 4 tbsp oil
• ¼ cup coriander chopped

For poori

• Oil for deep-frying

Instructions

Preparing Beetroot Juice

1. Put the beetroot pieces in a blender.
2. Pour water and blend until the juice comes out.
3. Strain out the juice and keep aside.

Preparing the Dough

1. Take the wheat flour into a mixing bowl.
2. Add salt, oil, chopped coriander and mix well.
3. Add beetroot juice little by little and mix well until the flour turns into a hard dough.
4. Apply some oil, cover and leave for 30 minutes.

Pressing the Pooris

1. Cut the dough into equal parts and make into round balls.
2. Take each ball and press them flat.
3. Spread them into flat round shape. But make sure that each poori should be of at least 2-3 mm thickness.

Deep-Frying Pooris

1. Heat oil for deep-frying.
2. When the oil is hot, leave the poori carefully.
3. Wait until it floats to the top.
4. Start pressing the poori gently with a turner until it puffs up completely.
5. Repeat the process until all the Pooris are done and serve hot with poori curry.

Video Version of Beetroot Poori Recipe