Beetroot Poori Recipe
Andhra, Indian, Telangana
For Beetroot Juice
250 to 300
300 to 350
1 1/2 to 2
Salt as needed
3 to 4
Oil for deep-frying
Preparing Beetroot Juice
Put the beetroot pieces in a blender.
Pour water and blend until the juice comes out.
Strain out the juice and keep aside.
Preparing the Dough
Take the wheat flour into a mixing bowl.
Add salt, oil, chopped coriander and mix well.
Add beetroot juice little by little and mix well until the flour turns into a hard dough.
Apply some oil, cover and leave for 30 minutes.
Pressing the Pooris
Cut the dough into equal parts and make into round balls.
Take each ball and press them flat.
Spread them into flat round shape. But make sure that each poori should be of at least 2-3 mm thickness.
Heat oil for deep-frying.
When the oil is hot, leave the poori carefully.
Wait until it floats to the top.
Start pressing the poori gently with a turner until it puffs up completely.
Repeat the process until all the Pooris are done and serve hot with poori curry.
Recipe By BINDU----> Foodvedam.com