It is a tedious job to make children eat different vegetables. However there are some dishes they are always excited abo One of the simplest dishes is the humble Indian poori. This fried flatbread is generally eaten with potato or chickpeas curry. We have all been a fan of chole poori, aloo poori as kids. Here is a nutritious and healthy recipe which kids will love to eat. Tricolor poori made with spinach and beetroot. The vegetables add different colors to the food. With the changing lifestyle, kids are surrounded with unhealthy food, they need healthy and nutritious food to preserve their health and physique. It is very important for kids to eat nutritious food for their healthy growth and development.
Why is this tricolor poori recipe is healthy ?
Protein is an important nutrient to boost immunity, grow muscles and keep the skin, hair and nails healthy. Iron is a mineral that helps red blood cells transport oxygen around the body. Healthy vegetarian food recipes that are rich in protein and iron help them with nourishment. Vegetables are the best source of acquiring protein. Protein is the building blocks of our body and helps in building strong muscles and tissues.
Iron is a mineral required by our body for making hemoglobin in the blood. It is a deficiency of iron that make children weak and pale. It is important for children to have a high supply of protein and iron in there diet, so that they will have more energy to spend in their school activities.
Spinach and beetroot are good sources of protein and iron. You can also make a variation with green gram lentils. Lentils are rich in dietary fibre, vitamins and minerals. It is a good source of folate and potassium. It also has a low glycemic index.
Although this recipe might look complicated, to you but it is definitely less time consuming than other vegetarian recipes, because you require very few ingredients for this recipe.
Equipment
- For frying use cauldron / kadahi / karahi made of Iron or Aluminum or Steel.
- Skimmer ladle/ chaana
- Rolling pin
- Saucepan
Ingredients
- Spinach / methi
- Beetroot / chakunder
- Carom seeds/ ajwain
- Salt
See recipe card for quantities.
How to make tricolor poori?
Here are the instructions with step wise pictures.
- Wash spinach leaves thoroughly to remove any dirt.
- Puree spinach with little water to make 1/2 cup spinach puree.
- Knead dough using 1 cup wheat flour and spinach puree with some water to make medium stiff dough.
- Wash beets and and chop them into pieces
- Steam 1 medium beet and puree it with little water to yield 1 cup beet puree.
- Knead beet puree along with 1-3/4 cup wheat flour , salt and water to make a medium stiff dough. Knead another dough using plain wheat flour, ajwain and water to make another dough.
- Make a flatbread of desired size from all the three dough.
- Layer all 3 colored rotis one by one and roll it like a pinwheel.
- Cut thick slices from this roll of dough
- Make a flatbread of desired size.
- Heat oil in a kadai and fry it one by one.
Serve hot with potato curry or chutney.
Substitutions
You can substitute some of the ingredients basis availability of vegatables or as per your or your kid’s taste
- Spinach / Paalak – instead of Spinach, you can use Fenugreek / Methi or Amaranth/ Chaulai
- Wheat – use gluten free wheat, Multigrain wheat instead of regular wheat to make this more nutritious
- Lentil – not just boiled Green Gram lentil or moong dal, you can use grind any lentil and add it after boiling and draining excess water. use the water to knead dough.
Variations
You can change this recipe to better suit your or your kid’s taste
- Spicy – add chili powder, cumin powder, garam masala or black pepper while making a dough
- Stuffed – add boiled bottle gourd / calabash / potato / zucchini or turai / tori or paneer / cottage cheese while making a dough
This way along with kids, parents / elders can also enjoy the multicolor poori
Spinach poori | Beetroot poor | |Tricolor poori recipe
Equipment
- Pan /wok/kadai
- deep fry skimmer ladle
Ingredients
Spinach poori base
- 50 gm spinach puree 1/2 cup
- 1 cup wheat flour x2 (need each for spinach and beet)
- 1/2 tsp Salt or as per taste
Beetroot poori base
- 75 gm beetroot puree from 1/2 beetroot
- 1/2 tsp Salt or as per taste
Plain poori base
- 1 cup wheat flour
- 1/2 tsp ajwain seeds
- 1/2 tsp salt or as per taste
- Oil for frying
Instructions
Spinach poori base
- Puree spinach with little water to make 1/2 cup spinach puree.
- Knead dough using 1 cup wheat flour and spinach puree with some water to make medium stiff dough.
Beetroot poori base
- Steam 1 medium beet and puree it with little water to yield 1 cup beet puree.
- Knead beet puree along with 1-3/4 cup wheat flour , salt and water to make a medium stiff dough.
Plain poori base
- Knead dough using plain wheat flour, ajwain and water to make another dough.
Tri color poori base
- Layer all 3 colored dough balls one by one and roll it like a pinwheel.
- Cut thick slices from this roll of dough
- Make a flatbread of desired size and fry it hot oil.
- Serve hot with potato curry or any other curry
Top tips
- Don’t over press while rolling the dough for poori else you may mix colors and darker shade will overpower others.
- Don’t over fry the poori for better results
- Do overcook the lentil for better taste and results
FAQs
Wrap it in paper towel and store in aluminum foil.
Poori dough is not kneaded well.
Avoid making runny dough bit hard dough makes it less oily. You can also add some salt to oil.
there is less moisture in the dough and is crumbly.
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