Palak and Beetroot Poori

Its so boring all the time same type of pooris. Just a small change and it makes a different kind of breakfast.  

 I used to send this for my daughters school snack box and she would love it as I would use different cutters and make it appealing for here to enjoy the snacks. 

When you are making the  palak poori's you can spice it up with green chillies. Beetroot you can spice with pepper.

Ingredients:

Beetroot Poori

Wheat - 2 cups

Salt – ½ tsp

Oil for frying the pooris

Beetroot boiled and pureed – 1 tbsp

Semolina   - 2 tbsp

Water – as required

Palak Poori

Wheat - 2 cups

Salt – ½ tsp

Oil for frying the pooris

Palak boiled and pureed  - 1 tbsp

Semolina – 2 tbsp

Water – as required

Method:

In a big bowl, add the flour, semolina,  salt and  the puree (I added one batch with palak and the other with beetroot puree). Knead this with water. Add little by little water and make a nice dough. Let it rest for 10 minutes.

In a kadai let the oil heat up.

Make a golf size ball of the dough, put some oil on the work area and then roll into thin  small round pooris.

Slide these pooris into the hot oil and fry both the sides.

Serve this with potato side  dish or any kurma of your choice.

Latha