The moment I saw this recipe in zesty palette I couldn’t resist myself from making it for my kids. The pooris had a very nice red hue from the beetroot puree and the kids were very much attracted to it like me. As such pooris and beetroots are well liked individually and when mixed in to the same dish they not only taste awesome they stand out in the crowd. Now who doesn’t like attention and with such vibrant color and super tasty and very easy potato side dish, this recipe will be the star in any setting.
For The Beetroot Pooris:
Beetroot — 1 small
Whole wheat flour — 1 1/2 cups (I didn’t use all purpose flour. You can use 1/2 part whole wheat flour and 1/2 part all purpose flour)
Oil — 1 tsp
Salt — a pinch
Oil — for frying
1. Remove skin from beetroot, steam them in pressure cooker. Let it cool and puree them well in to a fine paste.
2. Add the flour, salt and puree and mix them well. If needed, sprinkle water little by little and knead the dough well. Add oil and knead it for additional minute.
3. Heat oil in a kadai. Take a small portion of the dough and roll them in to medium sized pooris. when the oil is hot, drop the pooris in the oil and deep fry them. Flip and let it cook well. Drain excess oil from the poori in a strainer and Enjoy!!!
For The Potato Gravy:
Oil — 2 tsp
Jeera (cumin seeds) — 1/2 tsp
Turmeric powder –1/4 tsp
Ginger garlic paste — 1 tsp
Tomato paste — 1 1/2 Tbsp
Potatos — 3 medium boiled and mashed coarsely
Salt — to taste
Chilli powder — 1 1/2 tsp
Kasuri methi (dry fenugreek leaves) — 2 Tbsp
1. In a pan, add oil and jeera. Let it splutter. Now add turmeric powder, ginger garlic paste and tomato paste. Let it cook well for 2 minutes. Add potatoes, salt, chilli powder and mix well. Add water to make the gravy to thick consistency. Let it boil for 2 minutes. Garnish with crushed kasuri methi and serve hot. Enjoy!!!
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