Beetroot and Carrot poori

Ingredients :
4 Cups wheat flour , divided into 2 parts of 2 cups each
Salt according to taste
1/2 teaspoon Kalonji (black onion seeds)
1 medium beetroot
4 large carrots
1 tablespoon oil
Oil for deep frying


Directions : 
For Beetroot poori : 
1. Peel and roughly chop the beetroot.  Add the beetroot to a blender and blend into coarse paste.
2. Strain the juice using a strainer and also squeeze the juice from the pulp to get a clear liquid(we use a juicer which separates the juice and the pulp).
3. In a mixing bowl, add 2 cups of wheat flour,1/4th teaspoon salt,1/2 tablespoon oil,half of the kalonji seeds and mix well to incorporate all the oil into the flour.
4. Slowly add the beetroot juice and knead the dough. Add the juice slowly as you may not require all of it. The dough should not be very soft or very hard.
5. Once the dough is made, smear a couple of drops of oil and coat the dough. Oil will avoid the dough from becoming dry.
6. Cover and allow the dough to rest for 30minutes.


For Carrot poori : 
1. Peel and roughly chop the carrots and blend into a coarse paste.
2. Strain the juice using a strainer and also squeeze the juice from the pulp to get a clear liquid.
3. In a mixing bowl, add 2 cups of wheat flour,1/4th teaspoon salt,1/2 tablespoon oil,rest of the kalonji seeds and mix well to incorporate all the oil into the flour.
4. Knead the dough by slowly adding the carrot juice and make the dough similar to the one mentioned above.
5. Cover and allow the dough to rest for 30minutes.

To make the pooris : 
1. Knead the dough once again before making the pooris.
2. Heat oil for frying pooris on a medium flame. Allow the oil to heat very well.
3. Make small smooth balls of the dough of desired size.
4. Roll the pooris with a rolling pin.
5. Once the oil is hot, slowly drop the poori into the oil and once the poori floats on the oil, slightly press it with the ladle(this will help the poori to puff up).

6. Flip the puri and cook on the other side.

7. Remove the poori from oil and place it on a paper towel to remove excess oil. Repeat the process for all the pooris.
8. Serve hot with chole.


Note : Do not roll the poori very thin, they will not puff up. And, use very little flour to dust the pooris while rolling.
The making of poori is similar for both beetroot and carrot dough.