Vibrant Tricolor Poori: A Festive Indian Fried Bread
35 minutes
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About Vibrant Tricolor Poori: A Festive Indian Fried Bread
Imagine a burst of vibrant color and exciting flavor on your plate! This Tricolor Poori recipe transforms ordinary Indian fried bread into a stunning edible masterpiece using the natural hues of spinach and beetroot.These beautiful poori are surprisingly simple to create, offering a healthy and fun twist on a beloved classic. From breakfast to dinner, they're the perfect way to add a touch of India to any meal.Experience the crispy texture and delightful taste of these naturally colorful poori – a feast for both the eyes and the palate!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Dough Ingredients
- 2 cup All-Purpose Flour divided into thirds
- 1 ½ tsp Salt or to taste
- Water as needed
Frying
- Oil for frying
Instructions
- Divide the all-purpose flour into three equal portions.
- In the first portion, add salt and enough water to form a smooth, tight dough. Knead well for several minutes until the dough is elastic. This will be your plain poori dough.
- In the second portion, add salt and the blended beetroot. Incorporate the beetroot puree and knead until a smooth, vibrant pink dough forms.
- In the third portion, add salt and the blended spinach. Knead until a smooth, bright green dough forms.
- Cover all three doughs with a damp cloth and let them rest for at least 15 minutes. This allows the gluten to relax, resulting in softer poori.
- On a lightly floured surface, roll out each dough into thin circles, about 5-6 inches in diameter. Ensure the circles are of uniform thickness to ensure even cooking.
- Stack the rolled-out doughs on top of each other, starting with the green, then the plain, and finally the pink. Gently press them together.
- Carefully roll the stacked doughs into a single, larger circle, about 8-10 inches in diameter.
- Heat the oil in a deep frying pan or kadai over medium-high heat. The oil is ready when a small piece of dough dropped in sizzles and floats to the top.
- Gently slide the rolled-out tricolor poori into the hot oil. Use a slotted spoon to gently press down on the poori, encouraging it to puff up. Fry for about 30-60 seconds per side, until golden brown and crispy.
- Remove the poori from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. Serve the hot, colorful poori immediately with your favorite Indian curries or chutneys.
Recipe Notes
Good To Know
- For even more vibrant colors, roast or steam the beetroot and spinach separately before pureeing. This intensifies their natural pigments and prevents excess moisture in the dough.
- If you want to add a third color, try kneading a portion of the dough with turmeric and a pinch of black pepper for a golden-yellow hue.
- Roll the poories slightly thicker than usual to maintain their color intensity after frying.
- Serve with contrasting dips or chutneys, such as a white coconut chutney or a bright mango pickle, for an eye-catching presentation.
Expert Tips
- For a smoother puree, peel the beetroot and spinach before blending. A high-powered blender will yield the best results.
- Don't overwork the dough, as this can make the poories tough. Knead just until smooth and pliable.
- Ensure the oil is hot enough before frying. The poories should puff up immediately upon entering the oil.
Storage Instructions
- These colorful poories are best enjoyed fresh. However, leftovers can be stored in an airtight container at room temperature for up to 1 day. Reheat in a dry skillet or oven before serving.
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Recipe Nutrition
Calories: 336kcalCarbohydrates: 47gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 2gSugar: 1g
Nishi Maheshwari
Articles: 11
3 Comments
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Absolutely scrumptious! Thanks for the recipe.
This looks so good! Can’t wait to cook it.
This looks so tasty! Thank you.