Name: Beetroot Pink Poori recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 Cup Whole wheat flour; 1 beetroot ( medium size); 1/4 tsp sugar; 1 tbsp melted ghee; Salt; 1 tsp coconut oil; Oil for Deep frying

Wash and peel the beetroot. Grate it finely. Grind it nicely with a little water and extract the juice using the strainer. Once again grind the ground beetroot and extract the juice completely using the strainer.

In a wide bowl take the wheat flour, salt, sugar and melted ghee. Mix it well with a spoon. Now add the beetroot juice little by little and knead it to a soft dough. If you want you can a little water.

Apply a drop of oil to the kneaded dough and keep it covered for 15 minutes.

Apply a drop of coconut oil to the rolling board. Make small lemon sized balls and roll it to a small circle. For this measurement you will get 25 to 27 balls.

Heat oil in a deep frying pan or kadai for deep frying the pooris. When the oil is sufficiently hot gently slide the poori in hot oil. When it puffed up then slightly turn them using a spoon. Fry them in medium flame.

Serve it hot with vegetable kurma or any other gravy.