Beetroot Poori – Authentic Recipe by Chef 👨‍🍳Prashant Adsule ❤️❤️❤️ 

✨ Crisp, colorful & nutritious deep-fried Indian bread

👨‍🍳 Serving: 4 Portions (Approx. 12–14 pooris)

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🛒 Ingredients with Unit Price & Costing

Sr. No	Ingredient	Qty (kg/g/L)	Unit Price (₹)	Cost (₹)
1	Wheat flour	0.250 kg	50/kg	12.50
2	Beetroot (boiled & pureed)	0.100 kg	40/kg	4.00
3	Semolina (Rava)	0.020 kg	60/kg	1.20
4	Carom seeds (Ajwain)	0.002 kg	400/kg	0.80
5	Salt	0.005 kg	20/kg	0.10
6	Oil for kneading	0.010 L	160/L	1.60
7	Oil for deep frying	1.000 L	160/L	160.00

💰 Total Cost of Recipe: ₹180.20

(Includes frying oil; actual consumption may vary.)

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🥣 Authentic Method

🔸 Step 1: Prepare Beetroot Purée

• Peel, chop, and boil beetroot until soft.

• Blend into a smooth purée. Cool completely.

🔸 Step 2: Make the Dough

• In a bowl, add wheat flour, semolina, salt, and ajwain.

• Add oil and rub to form a crumb-like texture.

• Add beetroot purée gradually and knead into a firm, smooth, non-sticky dough.

• Rest for 10 minutes.

🔸 Step 3: Shaping

• Divide dough into small balls.

• Roll each into a small poori (not too thin).

🔸 Step 4: Frying

• Heat oil in a kadai.

• Slide the pooris gently and fry until puffed and crisp.

• Remove and drain excess oil.

✨ Serve hot with aloo sabzi, chutney, or curd.

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💪 Nutritional Value per 1 Beetroot Poori (Approx. 35g)

Nutrient	Amount
Energy	105 kcal
Carbohydrates	13 g
Protein	2.4 g
Fat	4.8 g
Fiber	1.2 g
Iron	1.1 mg
Folate	16 mcg
Sodium	70 mg

(Values are approximate and vary depending on frying oil absorption.)

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