400 g flour
Salt to taste
200 ml water
Oil for frying
Peel, chop & blend beetroot to a fine paste with a little water.
Mix with flour & salt.
Add water little by little to get a stiff dough.
Cover the bowl with a damp cloth & keep aside for an hour.
Make lemon sized balls & flatten it using a roller( 8/10 cm discs).
Repeat the process with other dough balls.
Heat plenty of oil.
Gently slip the disc in hot oil.
When poori pops fully, splash hot oil on the top.
Turn over & fry the other side.
Remove using a slotted spoon & drain on a kitchen paper.
Serve hot with Veg / Non Veg curry.
13 janvier 2016