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Beetroot poori
  • Serving Size 1 Small Piece (30 g)
  • Calories85.1 kcal
  • Carbs9.9 g (39.7 kcal)
  • Protein1.7 g (6.8 kcal)
  • Fats4.3 g (38.6 kcal)

Beetroot poori recipe

Beetroot poori is a good source of protein, thiamine, copper, pantothenic acid, phosphorus, magnesium, and an excellent source of dietary fiber, vitamin D, vitamin E, selenium, and manganese. HINT: Do not consume these fried pooris as they are high in calories and fats.

Cooking time: 15 minutes

Serves: 13 persons

Ingredients
Whole wheat flour
200 Grams
Beet root
100 Grams
Rice bran oil
55 Milliliter
Salt
2 Grams
Water
50 Milliliter
Instructions
1
Boiling
Peel, clean and chop the beetroot. Boil water and cook the chopped beetroot until soft. Drain the water and reserve the boiled water for later use. Puree the cooked beetroot. Puree the contents to a smooth paste without adding any water. Set it aside.
2
Dough preparation
Take atta in a bowl, salt, and mix. knead again once. Add the prepared beetroot puree to the bowl. Start mixing the puree into the atta using your hands. Also, add, oil and continue to mix and knead the dough using reserved water. Knead to a tight dough. Cover the dough with a damp cloth and rest for 20 minutes.
3
Making poori
Shape the dough cylindrical, then pinch small equal portions, make small balls and flatten them slightly. Flatten them into small slightly thick discs. Repeat to finish the dough.
4
Cooking
Heat oil. Add the pooris and let it come up, then press using a ladle it will puff up fully. Then flip over and cook. Remove and carefully drain in tissue.
5
Serving
Place the pooris on a plate. Serve hot with saag or aloo curry or chutney.
Nutrition Label

Beetroot poori

  • Serving Size1 Small Piece (30 g)
  • Calories85.1 kcal
  • Carbs9.9 g
  • Fiber1.9 g
  • Sugar0.6 g
  • Protein1.7 g
  • Fat4.3 g
  • Saturated fat0.8 g
  • Mono unsaturated fat1.6 g
  • Poly unsaturated fat1.5 g
  • Cholesterol0.0 mg
  • Sodium63.3 mg

Also Known As

Beet Puri Beet roti Chukandar poori Poorthiyaaya beettoottu

Glycemic Index

40 Low
Low
Medium
High

Low glycemic impact due to fat and fiber slowing carbohydrate absorption.

How to flatten the spike

  • Add a protein source like dal, paneer, or yogurt
  • The fiber content helps moderate blood sugar spikes

Compare & Substitute

NutrientBeetroot pooriBhakriChapatiRoti
Calories85.1 kcal112.1 kcal112.1 kcal112.1 kcal
Carbs9.9 g17.9 g17.9 g17.9 g
Protein1.7 g2.9 g2.9 g2.9 g
Fat4.3 g3.2 g3.2 g3.2 g
Fiber1.9 g3.2 g3.2 g3.2 g
Sugar0.6 g0.5 g0.5 g0.5 g
Sodium63.3 mg37 mg37 mg37 mg
Cholesterol0 mg0 mg0 mg0 mg

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