My 71st recipe, “Mini Heart Poori”, a Valentine’s Day inspired Indian Bread recipe. Another Indian recipe modified to suit the colors of valentine’s day. What better dish I could make for breakfast/dinner on the special day.
Poori is always one of my special dishes. My mom used to prepare this for weekend dinners along with potato masala and I always have pleasant memories of sitting down with my family and enjoying pooris during weekends. There could be nothing else that is more special than sitting down with your family and sharing lovely food and memories together.
This poori I made for my Valentine is extra special, naturally colored pink with beets, shaped like a heart and lots and lots of love of course. When puffed they look really cute and adorable <3
Mini Heart Beetroot Poori
Poori is a classic Indian Puffed bread made from whole wheat flour and fried in oil. This Mini Heart Beetroot Poori is a perfect Valentine adaptation.
- Beet Root - 1 medium (Chopped)
- Water - as required
- Salt - 1 tsp
- Whole wheat flour - 4 Cups
- Rava / Sooji / Semolina - 1 Tbsp
- Oil - For frying
- In a large pan cook the beetroot along with about 1 cup of water until the beetroot is 50% cooked. Let the beetroots cool down completely. Add it to the mixie and grind it to a smooth paste. Transfer to a large mixing bowl.
- Add the rava, salt and mix well. Add sufficient whole wheat flour and make a tight dough as shown in picture. I required about 4 Cups of flour. You can adjust as needed.
- Take a small ball of dough and roll it into a thick sheet. Optionally, use your cutter to cut out heart shapes.
- Heat oil in a frying pan. Once the oil is hot, fry your poori's one by one and drain on a paper napkin.
- Serve hot with a side of your choice. Goes well with Kurma.
- Add only sufficient water needed for cooking the beetroot. Do not add more water, else it will be difficult to bring the dough to right consistency.
- Make sure that the beets completely cool down before grinding. They might splash out of the mixie/blender when hot.
- Make a thick stiff dough. If the dough is loose and watery, the poori will absorb more oil while frying.
- It is better to make the poori immediately after making the dough. No need to leave it to rest.
- Roll the dough into a medium thick sheet. If you roll it thin, the poori will not puff up. If you roll it too thick, the poori might not cook through.
Submitted this recipe to the event Come, join us for Breakfast, hosted by Cooking4AllSeasons.