Beetroot Poori

How to Prepare

1. Grate the boiled beetroot and puree it to a smooth paste.
2. In a large mixing bowl, combine wheat flour, beetroot puree, salt, carom seeds, and 2 tablespoons of oil. Mix well.
3. Gradually add water and knead into a firm dough. Cover and let it rest for 15 minutes.
4. Divide the dough into 40 equal portions and roll each portion into a small ball.
5. Roll out each ball into a 4-5 inch diameter circle using a rolling pin.
6. Heat oil in a deep frying pan over medium heat. Fry each poori until it puffs up and turns golden brown on both sides (about 1-2 minutes per poori).
7. Remove with a slotted spoon and drain excess oil on paper towels.
8. Serve hot with a side dish of your choice.