Beetroot Poori | Breakfast ideas |Toddler Breakfast | Beetroot Recipes

Poori is my most favorite SouthIndian Breakfast and I make sure there is Poori atleast once a month. It used to be weekly affair but now have cut down preparing deep fried items at home.  Instead of the usual plain pooris I make Spinach, Beetroot, Methi leaves, Carrot, Ajwain Pooris just for variety. My daughter loves Pooris and like a typical Mom I try to sneak vegetables & fruits whenever possible 😉

General Tips to achieve restaurent style puffed up Pooris :
1. I rest poori dough for 15-20 minutes

2.. I use warm water,a pinch of salt & oil for preparing the dough. I dont add Rava or All Purpose flour

3. The dough should be soft and pliable. Cover the dough in an airtight box or using a cloth until you start rolling. This prevents dough drying up

4. Roll them as slightly thicker discs and dont dust too much of flour while rolling

5. The oil should be hot (extremely important) while frying

6. Make discs and fry pooris in batches. Roll 6-8 at a time, fry it and then lower the flame. Roll the next batch, turn the flame higher and fry the next batch. This way you would get even brown color and pooris wont turn too dark or brown