Beetroot Poori | Poori Varieties

I have been experimenting with different colored poori’s earlier. The Beetroot Poori is pink color makes it very attractive and attention grabby. Kids and adults both will have atleast one poori more than usual. Of course, it is healthy too.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 10 nos.

Ingredients:

Wheat Flour	1 cup (1 cup = 240 ml)
Chopped Beetroot	1 ½  cup
Salt	As required
Water	As required
Oil	For deep fry

Procedure:

1. Wash and peel the skin of the beetroot using the peeler. Chop them into small chunks.

2. Grind them into a smooth paste with little water using the mixie.

3. Strain the beetroot juice using the strainer. Add little more water if necessary.

4. In a bowl, add wheat flour and salt. Mix them well.

5. Add Beetroot Juice (from 3)  little by little and knead into soft and tight dough.  Keep it aside for 5 mins. If beetroot juice is not enough to make dough, add water.  Otherwise, if you have more beetroot juice, make beetroot honey juice and have it.

6. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.

7. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes.

8. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.

9. Take it out from the oil and drain the oil using the tissue paper.

     Tasty and aromatic Beetroot poori / puri is ready to serve.

Note:

1. Don’t add more water, because the poori absorbs more oil.

2. Don’t leave the dough more than 5 mins, otherwise the poori absorbs more oil.

Related Links:

Poori Recipes                                                       Beetroot Recipes

1. WheatPoori                                                     1. Beetroot Pulao

2. FoxtailMillet Poori                                        2. Beetroot Poriyal

3. Finger Millet Poori                                        3. Beetroot Chips

4. Palak Poori                                                      4.Beetroot Juice

5. Pearl Millet Poori                                           5. BeetrootHalwa

6. Tomato Poori                                                  6. Beetroot Appam                 

7. Multi Grain Flour Poori                                7. Beetroot Paniyaram

8. Jowar Poori                                                     8. Beetroot Dosai

                                                                                9. Beetroot Chutney

                                                                               10. Beetroot Paratha

How to make poori:

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Multi Grain Flour Poori | Poori Varieties

This is a multi grain flour poori, quiet different from my other poori recipes. This is a very healthy and most people cannot have more than 3 pooris ( and  have avoid overloading).

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 20 Pooris

Ingredients:

Wheat Flour	1 cup
Multi Grain Flour	1 cup
Salt	As required
Oil	For deep fry
Water	As required

Click here for multi grain flour recipe.

Procedure:

1.  In a wide bowl, add wheat flour, multi grain flour and salt; mix them well. Add water little by little and knead into soft and tight dough.  Keep it aside for 5 mins.

2. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.

3. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes.

4. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.

5. Take it out from the oil and drain the oil using the tissue paper.

     Tasty and aromatic poori / puri is ready to serve.

Note:

1. Don’t add more water, because the poori absorbs more oil.

2. Don’t leave the dough more than 15 mins, otherwise the poori absorbs more oil.

Related Links:

1. WheatPoori

2. FoxtailMillet Poori

3. Finger Millet Poori

4. Palak Poori

5. Pearl Millet Poori 

6. Tomato Poori

7.Jowar Poori

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Jowar Poori / Sorghum Poori / White Cholam Poori | Poori Recipes

We make Jowar Roti (Jolada Rotti) using Jowar flour. Jowar Poori is contribution with my earlier millet poori recipes. The key difference between Jowar Poori and others is that not many could find the difference between Jowar Poori and Wheat Poori.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 10 nos.

Ingredients:

Wheat Flour	3/4 cup (1 cup = 240 ml)
Jowar Flour	¼ cup
Salt	As required
Water	As required
Oil	For deep fry

Procedure:

1.  In a wide bowl, add wheat flour, jowar flour and salt; mix them well. Add water little by little and knead into soft and tight dough.  Keep it aside for 5 mins.

2. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.

3. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes.

4. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.

5. Take it out from the oil and drain the oil using the tissue paper.

     Tasty and aromatic poori / puri is ready to serve.

Note:

1. Don’t add more water, because the poori absorbs more oil.

2. Don’t leave the dough more than 15 mins, otherwise the poori absorbs more oil.

Related Links:

1. WheatPoori

2. FoxtailMillet Poori

3. Finger Millet Poori

4. Palak Poori

5. Pearl Millet Poori 

6. Tomato Poori

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Tomato Puri / Thakkali Poori

     Addition of Tomato with poori not only makes the poori very novel and colorful; it also makes the poori really very tasty. We can have the poori even without side-dish. So it is very useful when we are preparing food for travel.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 10 nos.

Ingredients:

Wheat Flour	1 cup (1 cup = 240 ml)
Ripped Tomato	2
Red Chilli Powder	1 tsp
Salt	As required
Water	As required
Oil	For deep fry

Procedure:

1. Wash and cut the tomatoes into small pieces.

2. Grind them into a smooth paste using the mixie.

3. Strain the juice using the strainer.

4. Add tomato juice (from 3), red chilli powder and salt. Mix them well.

5. Then add wheat flour and mix them well. Add water little by little and knead into soft and tight dough.  Keep it aside for 5 mins.

6. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.

7. Heat the oil in a pan and slide the puri. After few seconds, press it with the help of the ladle with the holes.

8. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.

9. Take it out from the oil and drain the oil using the tissue paper.

     Tasty and aromatic poori / puri is ready to serve.

Note:

1. Don’t add more water, because the poori absorbs more oil.

2. Don’t leave the dough more than 5 mins, otherwise the poori absorbs more oil.

Related Links:

1. WheatPoori

2. FoxtailMillet Poori

3. Finger Millet Poori

4. Palak Poori

5. Pearl Millet Poori

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Foxtail Millet Flour / Thinai Maavu Poori | Thinai Recipes

It will be very surprising that Tinai Poori is almost indistinguishable from normal wheat poori and the taste is also marginally different.

One can eat more Thinai pooris than Wheat pooris and also not feel stuffy in the stomach.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 15 nos.

Ingredients:

Wheat Flour	1 cup
Foxtail Millet Flour	1 cup
Salt	As Required
Water	As Required
Oil	For Deep fry the poori

Procedure:

1. Add Wheat flour, foxtail millet four and salt in a wide bowl. Mix them well with your finger or spoon.

2. Add water little by little and knead into a soft dough. Keep  aside for 5 mins.

3. Divide the dough into equal lemon size balls. Roll it into a medium size circles or press them using the pressing machine.

4. Heat the oil in a frying pan and slide the poori. After few seconds, press it with  the help of the ladle  with holes.. When it puffs up, turn over it carefully and fry the poori till it turns into golden on both sides. Then take it out from the oil and drain the oil using the tissue paper.

       Serve it with potato masala.

      Click here for more poori recipes.

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Pearl Millet / Kambu Poori

      My earlier recipe Ragi Poori had come out very well and liked many people. So I continue trying various other combinations for preparing pooris using Millets. This is the second millet poori prepared using Pearl Millet. The taste is indistinguishable from wheat poori.  

Other Poori Recipes:

1. Poori 

2. Ragi Poori

3. Palak Poori

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time:  10 mins  | Cooking Time: 10 mins| Yields: 15 Pooris

Ingredients:

Wheat Flour	1  1/4  cup
Pear Millet Flour / Kambu Maavu	½ cup
Salt	As required
Water	As required
Oil	For fry

Procedure:

1. Mix Wheat flour, Pearl Millet flour and salt in a wide bowl.

2. Mix them well with your fingers.

3. Add enough water to knead into a soft dough. Keep it aside for 5 mins.

4. Divide the dough into equal lemon sized balls. Either roll it into a medium size  circular rounds or press them using the machine.

4. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes. When it puffs up, turn over it carefully and fry the poori till the poori becomes crisp and golden color. Then take it out from the oil and drain the oil using tissue paper.

 Healthy Pear Millet / Kambu  poori is ready. Serve it with poori masala or vegetable kuruma.

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