Mini Heart 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.
Ingredients
- 1 medium Beet Root (Chopped)
- Water - as required
- 1 tsp Salt
- 4 Cups Whole wheat flour
- 1 Tbsp Rava / Sooji / Semolina
- Oil - For frying
Instructions
- 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.
Notes | FAQ
- 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.
