Beetroot Poori

This crimson-colored beetroot poori is a delicious and healthy variation of the classic poori recipe. Try it at home using my easy recipe.

A poori is perfect to serve for special meals, so whenever you have a craving for it, make beetroot poori and some other variations such as – Poori, Dahi Methi Poori, Aloo Puri, Palak Puri, and UP Style Bedmi Poori.

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• About This Recipe
• Ingredients
• How to make Beetroot Poori?
• Storage Suggestions
• Serving Suggestions
• You might also like
• Recipe Card

About This Recipe

Beetroot poori is an Indian fried puffed bread made using beetroot puree and whole wheat flour. This poori is vibrant red in color and can be paired with curries, raita, or pickle.

Due to the addition of beetroot puree, this poori gets a wonderful crimson color which makes it look more appealing. Not only it looks colorful on the plate, but it also tastes even more delicious and flavourful

I served this beet poori with rasedar aloo, sookha kala chana, and boondi raita, and this meal was a super hit. They are also perfect to pack in your or your kid’s lunch box. Kids will also find it interesting when they will see a colorful poori as soon as they open the lunch box.

Here, I have cooked and pureed the beetroot, but you can always grate it and knead in the dough too. If you grate it, the texture and color of the poori might be a little different.

This Beetroot Poori is,

• Vegan
• Crimson Coloured
• Crispy and Flaky
• Delicious
• Perfect for festive meals

Ingredients

Flour – Pooris are prepared with whole wheat flour. You can also add a little all-purpose flour, but I like to make it with only whole wheat flour, as the addition of all-purpose flour can make it a little chewy.

Sooji – Fine semolina or sooji makes these poori slightly cripsy.

Beetroot – The star ingredient of this recipe, which makes this beetroot poori different from others. Beetroot is cooked, pureed, and then added to the dough.

You can even add grated beetroot instead, but the texture and colour will differ a bit.

Oil – Use any vegetable oil to fry the beetroot pooris.

Others – Other basic ingredients required to make this poori are salt, water, and sugar. I like to add sugar for that little hint of sweetness and the beautiful color that it lends to the fried poori. Try it! Add salt and water, as required.

How to make Beetroot Poori?

Start by preparing the beetroot. You will need 2 medium-size beets. Wash them and chop off a 1-inch piece from the top and the bottom. Peel using a vegetable peeler and cut into ½ inch cubes using a sharp knife.

Beetroot leaves color on everything it comes in contact with. So take care of your cloth, fingers, and utensils. Use an old chopping board to chop it.

Heat 2 cups of water in a medium-size saucepan. Once the water comes to a boil, add 1 cup of chopped beetroot and cook on medium heat until they are tender, 10-12 minutes.

Note – You can also pressure cook the beetroot for 2 whistles on high heat.

Remove the pan from heat and drain the beetroot using a soup strainer.

Reserve the water. We will use it later.

Cool the beetroot for 5 minutes. Add the cooked beetroot and ¼ cup water (from the reserve) to the small jar of a grinder and grind to make a smooth paste.

Add whole wheat flour, beetroot puree, salt, sugar, and sooji in a large mixing bowl and mix everything well using your fingers. In India, a special utensil called parat is used to knead the dough.

Add little water (from the reserve) and knead to make a stiff dough. The quantity of the water will depend on the quality of the flour. Do not add a lot of water at one go otherwise, the dough can become sticky.

The consistency of the dough is very important in making a good puffed-up poorie. It should be tighter than the regular roti dough. Cover the dough with a moist cloth and keep aside for 15 minutes.

Knead the dough again for a minute and then divide it into 12-14 small lime sized balls.

Take a ball and roll it into a 4-inch disc. Use a few drops of oil while rolling the poori if they are sticking to the rolling surface. Do not roll the poori too thin, it should be ⅛th of an inch thick. Roll 4-5 poori and line them on a large plate in a single layer.

Heat oil for frying in a pan. To check if the oil is hot enough, drop a small pinch of dough in the oil. If it rises immediately, it means the oil is hot enough. Slip a rolled poori in the hot oil from the side of the pan.

Note – To make puffed up poori, the temperature of the oil is very important. The oil should be very hot once you slip the poori into it.

Press the poori gently using a perforated ladle and fry till poori puffs up. Turn and fry from the other side for 3 to 4 seconds. Drain the beetroot poori on a plate lined with a kitchen tissue. Fry all the rolled poori in the same manner. Now roll the next batch and fry them as well.

Note – When rolling a batch of poori, reduce the heat of the oil pan to low. When all the poori are rolled, increase the heat to high and let the oil become hot again before slipping in the poories.

Serve hot with curry, pickle or raita.

Storage Suggestions

I would suggest you make it fresh and then serve, as they leave their crispiness and flakiness after a moment. But in case you are making it for your travel, wrap them in foil and it will last up to 2 days at room temperature, depending upon the climate.

You can even wrap them in foil and store them for 2 to 3 days in the fridge. Heat it on the tawa or microwave before serving. You can also store the beetroot poori dough in an air-tight container for about 3 to 4 days. Make hot pooris out of it and serve immediately.

Serving Suggestions

Serve it with rasedar aloo, bhandare wale aloo ki sabzi, hing jeera aloo, or any curry that you like with a side of a flavorful raita and mirch ka achaar.

This poori can also be served with Punjabi chole, sukha kala chana, or any other similar curry. As this poori is very versatile, it will taste great with almost every curry, sabzi, or dal.

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