2016 had been an eventful and tiring year for me offering many ups and downs in life. The hectic agenda really didn’t give me (and my family) a chance to take a good vacation and spent some quality time together. Finally, a much awaited break happened and we planned our trip to Goa for a week, which occurred last week. Now, back home fully rejuvenated and carried along, loads of memories to cherish for a long.
It’s time to post some lip-smacking recipes on CnJ and first recipe of this month is delicious crisp, nutrition loaded Beetroot Chana Dal Poori. This is quick poori recipe making a use of lentils and beetroot which can be savored for breakfast, meals or even evening snack in this blissful windy weather. Beetroot chana dal poori is a perfect meal for fussy eater kids who always dislikes inclusion of veggies in their diet. Usually, Pooris are very well enjoyed by kids and this recipe makes an ideal nosh for them as it is laden with essential vitamins, iron, dietary fibres, Magnesium, potassium and folic acid. Chana Dal are highly fibrous, loaded with proteins, calcium and low cholesterol. Isn’t it wonderful? Indeed, it is!!
Pack it for their lunch box or roll it and give to your kids to munch on it during activity breaks, it will always be a winner. Be it a Beetroot chana dal poori or Methi moong masala poori or Bedmi pooris, relish it along with pickle or Aloo ki Sabzi or Masaledaar chaney, combination is just stunning. So Ladies, Head on to your kitchen and surprise your family with this highly nutritious, delicious and colorful munch
For grinding to a fine paste:
½ cup, chana dal, soaked for 3 to 4 hours
2 cups, beetroot, cubed
2 tablespoons, coriander leaves
1 inch, piece of ginger
2 nos, green chillies
1 teaspoon, cumin seeds
3½ cup, whole wheat flower
2 tablespoons, sooji
1 teaspoon, sugar
1 teaspoon, ajwain
Juice of ½ lemon
Pinch of hing
Salt to taste
Water as required
Oil for frying.
In a large bowl, add all the ingredients mentioned under dough except water.
Add ground beetroot chana dal mixture. Start kneading the dough. Add few tablespoons of water if required and knead it into stiff dough. Cover with a damp cloth and rest it for 30 minutes.
Heat enough oil in a deep bottom pan or kadhai.
Now divide the rested dough into equal balls depending upon the required size of poori.
Roll out each ball into a poori.
When the oil is hot, gently slide in the pooris into the hot oil and fry them.
With the help of the back of a ladle slightly press it. This will make the puris to puff up.
Flip and fry till golden brown. (Do not fry too much or it will turn too dark)
Take the puris out and place them on absorbent paper.
Beetroot Chana dal pooris are ready to be served
Enjoy them with pickle or aloo ki sabzi