Anything colorful is not only a visual treat, they are at the same time always welcome. So how about Beetroot Poori stuffed with paneer for a nutritious and an appetizing breakfast? They will be equally liked by one and all. I made these delicious pooris with whole wheat flour for a healthy version. It can be enjoyed with any side dish. So check out the step by step pictorial recipe to prepare it.
- 2 cups atta (whole wheat flour)
- salt to taste
- puree of one small beetroot
- 1 tbsp. oil to knead
- 1/2 cup paneer, mashed
- 2 green chilies, chopped
- pinch of salt
- 1/4 tsp. red chili powder
- 1/2 tsp. roasted cumin powder
- 2-3 tbsp. coriander leaves, chopped
- oil to deep fry
- any side dish to serve
In a bowl, combine atta, salt, oil and beetroot puree. Knead into a dough by adding water if required. Cover and keep aside for an hour.
In another bowl, mix together the mashed paneer, salt, chili's, coriander leaves, chili powder and cumin powder. Keep aside.
Divide into equal portions. Roll out each portion into a small circle. Place 1-2 tsp. of the paneer stuffing in the centre and bring all the edges together to seal it firmly.
Flatten it and roll out into a shape of a poori. Heat oil in a pan and deep fry them one at a time till they puff up. Transfer to a kitchen towel and serve them hot with any side dish.
Mix atta, salt, oil & beetroot puree.
Knead into a dough by adding water if required. Cover & keep aside for
an hour.
Roll out each portion into a small circle. Place 1-2 tsp. of the paneer stuffing
in the centre.
Bring all the edges together to seal it firmly.
Flatten it & roll out into a shape of a poori.
Heat oil & deep fry till they puff up.
Serve them hot with any side dish.
Bedmi poori is a North Indian Street food delicacy. It serves as a perfect weekend breakfast menu or during any festive occasions. It can be made in two ways - either a stuffed version or simply a plain version where the ground split urad dal (black gram) is mixed along with the whole wheat flour-semolina mix.
This is the latter version which turned out absolutely delicious. I relished with some spicy and tangy lobia masala. You can very well have with any side dish or aloo sabzi (potato curry). So go ahead and indulge in it by checking out the step by step pictorial recipe to prepare it.
- 1 & 1/2 cups whole wheat flour (atta)
- 1/2 cup semolina
- salt to taste
- pinch of baking soda
- 1 tsp. roasted coriander powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. red chili powder
- pinch of asafoetida
- 1/4 tsp. turmeric powder
- 1/2 cup split urad dal (black gram lentils) soaked in water for 30 minutes
- 2 green chilies, chopped
- 1 tsp. ginger, grated
- oil to deep fry
Grind the soaked dal, chilies and ginger with very little water into a paste. Keep aside. In a bowl, mix together all the ingredients starting from atta to turmeric powder.
Knead into a dough by adding required quantity of water. Cover and keep aside for 30 minutes. Divide it into equal portions. Roll out each portion into a disc, just like poori.
Heat oil in a pan and deep fry them, one at a time till it is crisp and light golden in colour. Drain on a kitchen towel and relish with any side dish, preferably aloo sabzi (potato curry).
Grind soaked dal, ginger & green chilies into a paste.
Mix together atta, sooji & all the dry spices.
Now combine the atta mix with the ground dal paste.
Knead into a dough by adding required quantity of water.
Divide dough into equal portions.
Roll out each into a disc just like poori.
Deep fry them till light golden in colour.
Drain on a kitchen towel.
Serve with potato curry or any side dish.
