Print Recipe
Palak Puri and Beetroot Puri Recipe | Tricolor Puri
4.6k
4k
3
Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at
Beetroot and Spinach Pooris or Tiranga or Tricolor Pooris or Palak Puri and Beetroot Puri are made using beetroot and spinach purees. Three separate poori doughs are done – one plain whole wheat flour. In the second dough, mix spinach puree and in the third dough, mix beetroot puree.
Pooris can be served with dubki ke aloo, gatte ki subzi or even panchmel dal.
Pooris really need no introduction or a write-up. But still here I am sharing a story about pooris.
Once upon a time there lived a poori family, small, big, thick, thin, soft, hard, all shapes and sizes in a big platter.
And from out of nowhere, landed a green poori, followed soon by a red poori. All the other set of pooris fainted.
The story ends here.
I am ready to accept, I have completely flipped.
No.
I am actually not flipped.
Well the thing is that I am totally surprised when people tell me they have never seen beetroot pooris or palak pooris.
I have grown eating and enjoying the beauty of these beetroot pooris and palak pooris that I don’t know how to react when people are not even aware that you can have such healthy vegetable pooris.
And they are so colorful to look that they invariably are sure-shot hit with kids. Even for me as a child, I think the biggest association of beetroot is with these pooris.
So whenever I have a chance to floor someone with these colorful creations I do.
Note: When I clicked these images, I didn’t plan to use for Independence Day post so didn’t pay attention to arranging them as such.
I know, sometimes I miss few details. I am still learning guys.
Over to the pooris.
How to Make Spinach and Beetroot Pooris?
Beetroot and Spinach Poori
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
