Beetroot Poori

Recipe By Supritee

Beetroot is one veggie, which i love for its color....so whenever i want vibrant reddish crimson hues in any dish, i add beetroot in it, be it pulao, raita or rotis...... i also make other recipes from beetrootlike beetroot paratha....beetroot halwa... beetroot chutney and beetroot bhaji recipe....

Today I am sharing the most wanted beet pooris and the chops.....

the beetroot poori that I made.... are mostly a hit with the kids.... firstly the color is attractive and the taste is also good.....you won’t get the typical beetroot taste in these pooris...... using the same method, one can make puris or chapatis with various veggies...... depending on the type of veggie used, you may need to parboil or cook them before adding to the whole wheat flour.......
I am sharing the recipe the way i prepare beetroot poori.... I puree the the beetroot and then add the puree to the flour.... serve these beetroot pooris like the way we serve regular pooris...
with potato curry or chana masala or any sabzi or gravy like matar paneer......
You need.....
1 large beetroot....
½ tsp saunf....
½ inch ginger.....
1 tsp sugar .....
2 cups atta.. ....
2 tbsp fine soon....
½ tsp salt or add as per taste...
1 tsp oil .....
water as required....
oil for deep frying, as required...

kneading beetroot poori dough.....

rinse, peel and roughly chop 1 large beetroot.... . add in a grinder.... add ½ saunf..... ginger....... And sugar (optional)...... without adding any water, grind to a smooth puree.....
take 2 cups whole wheat flour....sooji and salt in a bowl..... add the beetroot puree..... scrape of all the sides and the bottom of the grinder jar and add the puree to the whole wheat flour.... . or else you can rinse the jar with little water..... add 1 to 3 tbsp of this water to the flour..... also add oil.... add very less water after you mix with beetroot puree......add water carefully as then the dough becomes sticky...... if the dough looks very sticky, then add some flour and knead again......mix and knead to a soft smooth dough.... Make pooris.... .....

veg chops......
veg chop is another recipe that has been requested by some readers....
one of the most popular street food in bengal are these veg chops.... The best I had in kolkota.....these are sooo addictive and no one can just eat one......these fried crisp chops can be compared to cutlets and have a slight sweet taste due to the addition of beetroot, carrot and peanuts......very different in taste as compared to the regular veg cutlets or veg kababs.....the peanuts give a nice crunch and texture in the otherwise smooth and soft chops which are crisp from outside...... basically these are veg cutlets with beetroot as one of the main ingredient..... there are some variations in preparing them..... one variation is to use grated veggies along with mashed potatoes and another variation is to cook and then mash all the veggies..... I use the latter method as I find it easier.....
these veggie cutlets are crumb coated.... it is important to crumb coat them as they become nicely crisp from outside and also do not break in oil while frying..... crumb coating takes time and you can skip it.... but then you will need to add some binding agent like breadcrumbs to the chop mixture, so that they do not burst in oil while frying.... preparing veg chops is easy but takes some time to prepare. so you can prepare and crumb coat the chops and then refrigerate.....
if you have not tried veg chops, then you should try them for yourself as well as for your family...... these are soooo good and make for a nice snack during winters or monsoons......

Take 1 large beetroot.....
2 large potatoes....
2 small to medium carrots....
3 tblsp roasted peanuts....
1 green chili - finely chopped.....
1 inch ginger - finely chopped.....
½ tsp garam masala....
¼ tsp kashmiri red chili powder...
¼ tsp sugar ...
salt as required...
⅓ cup breadcrumbs ....
oil for deep Frying....

batter....
3 tbsp Maida......
6 tbsp water....
preparing the chop.....
rinse the veggies and then pressure cook them with ¼ tsp salt and enough water just about covering veggies... for 15 to 17 minutes on a medium flame..... drain the veggies very well and keep aside..... meanwhile heat a small pan and add 3 tbsp peanuts n roast....
remove the skins of the peanuts by rubbing them between your palms. keep aside.....now peel and grate the veggies in a mixing bowl....
add all the masala... roasted peanuts.... sugar and salt....add 1/2 tsp saunf powder also..... .mix very well.... i have not used any binding agent in the chop mixture.....but if the mixture looks loose and very moist, then add some breadcrumbs.....

in a small bowl mix 3 tablespoons maida or all purpose flour and 6 tablespoons water to a smooth batter...
now take a portion of the mixture.... shape into a cylindrical shaped cutlet....
coat the veggie chop with the batter.... these cutlets are light, so be gentle when coating with the batter.... . do not coat too much as then the veg chop will break.... now coat the batter coated veg chop in breadcrumbs....
crumb coat all the veg chops this way....n keep aside.... . if you do not plan to crumb coat, then add breadcrumbs in the mixture. you can add 2 to 3 tablespoons breadcrumbs or as required....

heat oil for deep frying in a kadai....
when the oil becomes hot, test a small piece of the chop mixture. if it does not break, then you can easily fry the remaining veggie chops......do not over crowd the kauai....
when one side is golden and crisp turn the veg chops.....
flip a couple of times more and fry till the outer coating becomes crisp....
remove and drain on paper kitchen towels.....
prepare all the veg chops this way.... .

serve veg chops hot with tomato ketchup or coriander chutney and some onion salad..... Slurrp.... slurrp....

Added to Food — 5 years ago