Poori is a famous festival cuisine, and in general made during the some events like festival or guest are invited for lunch or dinner. You would have made normal Pooris many times, however here I am going to make a Poori which has healthy ingredients like spinach and beetroot. Kids love this poori as it is colorful. This goes very well with Channa Masala (Chole) or any Paneer curry.
Ingredients
Palak Dough
- 250 gm Spinach about 1/2 bunch
- 1/2 cup All purpose flour Maida
- 1 and 1/2 cup Wheat flour
- 1/4 tsp Salt
- 2 tbsp Ghee
- 1/2 tsp Carom seeds(ajwain)
- 1/4 tsp Baking powder
Beetroot Dough
- 1 Red beetroot
- 1/2 cup All purpose flour Maida
- 1 and 1/2 cup Wheat flour
- 1/4 tsp Salt
- 2 tbsp Ghee
- 1/2 tsp Carom seeds (ajwain)
- 2 cup Oil for frying poori
- 1/4 tsp Baking powder
Instructions
- Ingredients for palak dough. To make palak puree, rinse the palak with water very well, and grind and make a thick paste.
- In a mixing bowl, add all purpose flour, wheat flour, ghee, palak puree, baking powder,1/4 tsp salt and carom seeds. Make a dough as usual made for pooris of medium consistency.
- You may not need extra water to make dough as the water in palak puree may be sufficient. If required add a bit of water. Keep the dough for 5 minutes covered.
- Ingredients for beetroot dough. To make beetroot puree, rinse the beetroot and peel the top layer, cut in cube size and boil in a pressure cooker in 1/2 cup water till two whistle or 7 minutes. Let it cool and make thick puree in grinder.
- In a mixing bowl, add all purpose flour, wheat flour, ghee,1/4 tsp salt and beetroot puree, baking powder and carom seeds. Make a dough as usual made for pooris of medium consistency.
- You may not need extra water to make dough as the water in beetroot puree may be sufficient. If required add a bit of water. Keep the dough for 5 minutes covered.
- Make 1/2 inch round balls from both dough, join two balls of each dough and make a single ball by pressing hard with your palm.
- Roll the joint ball into poori shape.
- You can make all at once and then fry all pooris, or make a set and then start frying.
- Heat the oil in frying pan at high heat initially and then turn it down to medium heat. Puff the pooris in hot oil one by one.
- Keep the pooris in a tray/plate.
- Serve hot with any favorite curry or goes very well with Chole and paneer gravy.
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Nyc work dear
Nyc wrk dear 🙂
Yummy and healthy!