Tri Colour Poori Recipe/Tiranga poori Recipes/Independence Day food Recipes

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Salt according to taste Oil 1/2 cup Water 1 glass Spinach 100 grams Wheat flour 350 grams Green chilly chopped 1 tsp Red chilly powder 1 tsp Beetroot 1 midium size Take spinach and make puree in mixture Now add wheat flour ,salt and oil in the spinach puree Knead a stiff dough and keep a side.

Green dough is ready Take beetroot Cut it into small pieces Make puree in the mixi Assemble wheat flour and beetroot puree Add wheat flour in beetroot puree Add salt Add oil Put red chilly powder Chopped green chilly Knead a stiff dough and keep a side.

Take wheat flour Add salt in wheat flour Put oil Knead a stiff dough and keep a side Give 5 minutes rest to all three dough Take red dough and apply oil in the slap Make a round chapatti Apply oil in slap again Take green dough Make round chapatti from green dough Apply oil again Take white dough Make round chapatti from white dough Our red ,green and white chapattis is ready Put green then white layer and then red layer Roll it with soft hands With knife cut into pieces to make small balls Like this Roll out in any shape square,circle Roll into 2.

5 inch diameter.

Heat oil in a pan and place the poori on it.

Fry them one by one Take them out from oil and place them on a plate.

Tri colour poori is ready to serve.