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Multi Coloured Pooris

Dec-15-2017
Abhilasha Gupta
20 minutes
Prep Time
10 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Multi Coloured Pooris RECIPE

Beetroot, Spinach & Carrot poori is a healthy and delicious poori. It is prepared with spinach puree, carrot puree and beetroot puree mixed in wheat flour dough along with Indian aromatic spices. Puri is relished by everyone either they are kids or elders and when you add spinach, carrot and beetroot puree into the poori dough it will make it more healthier. It likes the same time to get prepared as required for simple poori. Prepared these spinach poori for your guest. They will love it for sure. It tastes so delicious that it can be had as it without any accompaniment. So definitely try out making spinach, carrot, beetroot poori with these easy recipe.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Indian
  • Frying
  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Appetizers
  • Healthy

Ingredients Serving: 6

  1. For spinach poori...
  2. spinach leaves washed and chopped 1 bowl
  3. green chillies 3
  4. Corriender leaves a handful
  5. Suji rawa 1 tbsp
  6. Wheat flour 2 cups / as required for poori dough
  7. cumin seeds 1 tsp
  8. turmeric powder 1/4 tsp
  9. salt to taste
  10. oil for frying
  11. For Beetroot poories....
  12. Beetroot 3-4 pressure cooked, peeled, cooked and pureed
  13. Wheat flour 2 cups
  14. Suji rawa 2 tbsp
  15. salt to taste
  16. water as required
  17. Roasted cumin Powder 1/2 Tsp
  18. oil 1 tbsp for dough
  19. oil to deep fry
  20. For carrot pooris...
  21. carrot 4,5 boiled, peeled, cooked and pureed.
  22. Wheat flour 2 cups
  23. Suji rawa 2 tbsp
  24. Carom seeds 1/2 tsp
  25. salt to taste
  26. water as required
  27. oil 1 tbsp for dough and to deep fry.

Instructions

  1. GRIND 1 CUP SPINACH LEAVES, 3 GREEN CHILLIES, 1/4 CUP CORIANDER LEAVES
  2. MIX SPINACH PUREE, 1 TBSP SEMOLINA, 1/4 TURMERIC POWDER, 1 TSP CUMIN SEEDS
  3. ADD SALT TO TASTE, 2 CUPS WHEAT FLOUR, MIX WELL
  4. KNEAD INTO A SEMI-FIRM DOUGH
  5. COVER & REST THE DOUGH FOR 15 MINS
  6. MIX 1 CUP BOILED BEETROOT PUREE, 2 TBSP SEMOLINA, SALT TO TASTE, 1/2 TSP CUMIN POWDER
  7. ADD 1 TSP OIL, 2 CUPS WHEAT FLOUR, MIX WELL
  8. KNEAD INTO A SEMI-FIRM DOUGH
  9. COVER & REST THE DOUGH FOR 15 MINS
  10. MIX 1 CUP BOILED CARROT PUREE, 2 TBSP SEMOLINA, SALT TO TASTE, 1/2 TSP CAROM SEEDS
  11. ADD 1 TBSP OIL, 2 CUPS WHEAT FLOUR, MIX WELL
  12. KNEAD INTO A SEMI-FIRM DOUGH
  13. COVER & REST THE DOUGH FOR 15 MINS
  14. MAKE SMALL BALLS OF THE SPINACH DOUGH
  15. MAKE SMALL BALLS OF THE BEETROOT DOUGH
  16. MAKE SMALL BALLS OF THE CARROT DOUGH
  17. DUST SOME FLOUR
  18. ROLL CARROT POORI
  19. ROLL SPINACH POORI
  20. ROLL BEETROOT POORI
  21. DEEP FRY IN HOT OIL
  22. DEEP FRY BEETROOT POORI IN HEAT OIL.
  23. PUFF THEM UP
  24. FRY ALL POORIS TILL CRISP
  25. TAKE OFF HEAT

Reviews (1)  

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Shikha Roy
Dec-15-2017
Shikha Roy   Dec-15-2017

I will make this for my kids.

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