Carrot and beetroot poori

CARROT AND BEETROOT POORI 

INGREDIENTS

• Whole Wheat flour / gehu ka atta – 2 cup + 2 cup
• Fine rava / sooji – 1 tsp + 1 tsp
• Hot ghee / oil – 1 tsp + 1 tsp  [optional ]
• Salt to taste
• Carrot – 1 big
• Beetroot – 1 big
• Plain flour for dusting
• Oil to deep fry

PREPARATION

1. Peel the skin of beetroot and carrot separately .
2. Grate it and squeeze the juice separately .

**** we can also grind ,but I have grate so that I can use both to make something .weit grated carrot I made gajar ka halwa and with grated beetroot I made beetroot stir fry –

Carrot halwa recipe  

Beetroot stir fry recipe

METHOD

Take the flour in 2 separate mixing bowl .

In both the bowls add 1 tsp sooji + 1 tsp hot oil or ghee + salt  separately .

In the first bowl slowly add the carrot juice and start kneading into a smooth and stiff dough .

In the second bowl add the beetroot juice and knead it into a smooth and stiff dough .

No need of keep the dough for resting ,start making the pooris

Now we can make both the pooris separately .

***** But I combined both the dough to get double coloured poori – check the slide show below .

Divide the dough into equal size portions .Depending on the size of poori you want.

Roll each portion into a smooth ball .

Flatten the ball the ball slightly ,roll it with a rolling pin into medium thickness discs. [ not very thin nor very thick – slightly thicker than chapatti  ]

Roll out all the pooris.

Heat the oil , check the temperature by dropping a small piece of dough ,if the dough sizzles and rises up immediately it means we can start frying the pooris..The oil should be hot but not very hot .

Slide in one poori from the side of the pan into the hot oil .

After a few seconds try pressing the pooris lightly with help of a slotted ladle , try pouring / splashing  little hot oil on the top of the pooris .

Flip the poori on the other side ,and fry till golden brown .

Drain and remove the pooris on absorbent paper or colander to drain off excess oil .

Colourful Pooris are ready to be served.

Best combo – potato bhaji / chole / shrikhand / chana masala  etc.

VARIATIONS – With the same dough I made phulka /chapati also .

NOTES

1. Instead of rolling small poris one at a time ,we can make a big chapatti then using the edge of a glass or cutter we can make many pooris at a time .Again we can use cutter of different shapes like heart / triangle etc.
2. While rolling avoid dusting excess flour,or the oil will become cloudy very soon because of the burnt flour residue.
3. Instead of flour you can use oil for rolling.
4. Oil should not be smoking hot or the pooris will become dark brown.
5. Adding rava helps in crispiness + puffiness remains for sometime.
6. Ghee adds flavour but just 1 tsp not more than that.
7. Fry on medium flame. Sometimes the temperature of the oil may go down after frying many pooris – just adjust the flame to make the oil hot .
8. ***  usually when you make pooris of wheat flour ,it absorbs lot of oil , take half of wheat flour + 1/2 of maida + 1 tbsp sooji to avoid absorbtion of excess oil .

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