Back to having the healthy food in a way it’s liked by everyone in the house! (read kid friendly as well!) Beetroot poori with spicy potato curry (bedmi style!) for the weekend indulgence.. Top it up with some fresh salad and yogurt of your liking and you are all set to complete this feast
Beetroot poori
- Rinse and peel one big beetroot (around 200 gm). Blend the cut beetroot in a grinder to get the puree. While blending, add fennel seeds if you like
- Prepare the dough the wheat flour kneaded with pureed beetroot, a very small pinch of ajwaiin (optional) and a pinch of salt. Add water only if needed. Adjust flour/water as per the water content of beetroot.
- Let it rest for 15-20 min and then smoothen the dough once with oily hand
- Roll the small pooris and fry these in medium hot oil to get your perfect puffy crimson pooris out
Aloo curry
- Add oil in a hot pan, followed by a small pinch of cumin seeds and 3-4 curry leaves
- Add puree of one tomato and pureed garlic (blend 2-3 garlic cloves in a jar with water added) and stir well for a minute. Please note that garlic puree makes a huge difference to taste compared to the minced garlic
- Add 1 tsp red chili powder (adjust as per the required spice level), 1/5 tsp garam masala, ½-1 tsp turmeric and salt per taste
- Roast well after adding spices, till it starts releasing oil at the edges
- Add chopped boiled aloo in it
- Stir fry for 30 sec, followed by water addition for making curry
- Bring the curry to a boil
- Mash a few pieces of aloo to increase the thickness and flavouring of gravy
- Optional: if you like, do add a tsp of pickle to this gravy at this stage to make it more flavourful (we like to)
- Turn off the flame and garnish with coriander leaves before serving
Break&Binge 