Beetroot Pooris (Puris)

          It's been a longtime wish to make colorful Pooris/Puris, the green ones with spinach and then these pink ones with beets. For those who might ask what are pooris, well they are deep fried puffed up flat breads made using whole wheat or all purpose flour or a mix of both. For making these pink Beetroot Pooris, we add some beet paste to the dough along with some spices. The puris look really attractive and they go very well some potato kurma and they would be perfect for a kids party..

Need To Have

• Whole Wheat Flour - 2 cups
• Beet - 1 medium
• Ginger - 1" piece
• Sooji/Semolina - 2 teaspoons
• Coriander Powder - 1 teaspoon
• Salt - 3/4 teaspoon or to taste

Method

          Chop the beets, came to about a cup and a tablespoon. Pressure cook the beets till soft, cool and grind it with the ginger into a fine paste and keep.

           Next take the flour, add the semolina, coriander powder and salt, mix, then add the beets puree and mix. Adding a little water at a time and bring it together to form a stiff and smooth dough. Apply some oil and keep for 5 minutes.

          Then divide the dough into small lime sized balls. Then sprinkling some flour, roll them out into discs.

          Heat some oil for deep frying, then add the rolled out puri, when it rises to the top, press it gently with the spoon, it'll puff up nicely. Then flip it, cook on the other side for less than a minute, remove, drain the excess oil and serve.

Note
Most of the recipes that I saw used raw beet puree, I preferred to boil and puree it.
The puris remain puffed up for a long time, because of the added semolina.
Roll the puris evenly and they should be slightly thick discs.