Spinach poori | Beetroot poor | |Tricolor poori recipe
Tricolor poori is a great way to feed picky kids vegetables. Learn to make this colorful flatbread here.
Servings: 4
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