Recipe: Appetizing Beetroot Poori aur Sabji

Beetroot Poori aur Sabji. beetroot poori recipe with step by step pics. lovely crimson colored pooris made with beetroot. these beetroot puris are a hit with the kids. Heat oil in a pan or kadai. check the oil temperature by adding a tiny piece of dough in it. If it comes steadily and gradually on top, the oil is.

Beetroot Poori recipe - How to make Beetroot Poori. Pooris are always a big welcome in our household. But I do not make them often since they are deep fried. You can cook Beetroot Poori aur Sabji using 23 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Beetroot Poori aur Sabji

1. It's 200 gms of beet root.
2. It's 2 cups of water.
3. It's 2 cups of Wheat flour.
4. It's 1 sprig of coriander leaves chopped.
5. You need 1 Tbsp of oil plus 1 cup oil to fry.
6. It's 2 of big potatoes.
7. It's 1 of medium tomato chopped.
8. You need 1 of medium onion chopped.
9. It's 1/2 Tbsp of garlic paste.
10. You need 1/2 tsp of coriander powder.
11. You need 1/2 of cumin powder.
12. You need 1/2 of turmeric powder.
13. It's 1/2 tsp of red chilli powder.
14. You need 1/2 tsp of garam masala powder.
15. You need 1/2 tsp of Kashmiri red chilli powder.
16. Prepare Pinch of asafoetida.
17. Prepare 1 of bay leaf.
18. It's 1 of whole red chilli.
19. You need 1/2 tsp of cumin seeds.
20. You need 2-3 of green chillies chopped fine.
21. It's 1/4 cup of water.
22. You need 2 Tbsp of mustard oil.
23. You need of Salt as per taste.

But every now and then I try to make variations with pooris like the other time I made Palak Poori (Spinach) which was well received at home and with my readers. Aloo Sabzi & Poori - Many North Indians Weekend Break fast. How To Make Aloo Sabzi & Poori - Aloo Sabzi & Poori/Puri is a very famous North Indian dish. Transfer into a serving plate and serve hot.

Beetroot Poori aur Sabji step by step

1. Wash, peel and cut the beet root into small pieces. Put in a blender and add water to make a juice.
2. Strain the juice and set aside.
3. Now in a bowl add wheat flour, salt, little oil and chopped coriander leaves. Pour the beet root juice and make a dough. Smear with a little oil and set aside covered with Muslim cloth for 30 mins.
4. Cut the dough into equal portions. Roll with rolling pin for pooris. Drizzle with a little whole wheat flour.
5. In a wok heat oil and once it’s hot fry the pooris in batches.
6. Wash potatoes and pressure cook for three whistles. Chop tomatoes, onions, green chillies..
7. Cool the potatoes, peel and cut coarsely. In a wok heat mustard oil and add cumin seeds, whole red chilli, bay leaf and add potatoes.
8. Stir for 1 min and add chopped tomatoes, onions, green chillies. Stir for 5 mins.
9. Add cumin powder, coriander powder, red chilli powder, turmeric powder, garlic paste, Kashmiri red chilli powder. Add salt. Stir for 2 mins. Add water and on low flame keep it covered for 2-3 mins.
10. Garnish with chopped coriander leaves.
11. Serve hot pooris aur sabji.

We make either beets poriyal or pachadi I like beets in any form but hubby on the other side is not fond of this veggie. Poori is a lovely (not as healthy) alternative to roti. Both poori and roti are made in the same way, but are cooked very differently. Because poori is deep fried it works really well with dishes that have a thick, luxurious sauce and a citrus tang. I love to tear and share my pooris and use them as a scoop to mop.