Beetroot poori recipe

Ingredients

• 2 cups atta (wheat flour)
• 1 cup beetroot (chopped)
• 1/2 tsp ajwain (omam)
• 1 tsp salt
• Oil as needed

Instructions

1. 1

   Peel, clean and chop the beetroot. Measure 1 cup. Boil 1 cup water and cook the chopped beetroot until soft. Drain from water, cool down. Reserve the boiled water for later use.

2. 2

   Puree the cooked beetroot.

3. 3

   In a mixing bowl, take wheat flour, ajwain, salt and pureed beetroot. Mix well and add the reserved water from cooking beetroot to make a soft yet non sticky dough.

4. 4

   Set aside for 10 mins covered. Knead again and divide into equal sized balls. Depending on the size of poori, roll the dough (18 balls).

5. 5

   Dust well with flour and roll out each ball to thick poori.

6. 6

   Heat oil and once hot, slide in the spread poori. Gently push the poori as it cooks inside the hot oil to let it puff well.

7. 7

   Pour hot oil over it. Flip and cook few more seconds. Drain from oil and shake off the excess oil.

8. 8

   Drain over paper towel and repeat to finish.