This crimson-colored Beetroot Poori is a delicious and healthy variation of the classic poori recipe. Try it at home using my easy recipe (vegan).
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About Beetroot Poori
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, making it look more appealing. Not only it looks colorful on the plate, but it also tastes more delicious and flavorful than the classic poori.
To make this recipe, I have cooked and pureed the beetroot, but you can also grate it and knead it in the dough. If you grate it, the texture and color of the poori might be a little different.
This recipe is vegan and can be easily doubled or tripled.
Here are some more variations of poori that you may like
Ingredients
Flour – Pooris are traditionally made using whole wheat flour (genu ka atta). You can add some all-purpose flour (maida) to make them crispier.
Sooji – Fine semolina (sooji) makes these poories slightly crispy.
Beetroot – It is the star ingredient of this recipe, which makes the poori different from others.
Oil – Use any neutral-flavored cooking oil to fry the beetroot pooris. Vegetable oil, sunflower oil, canola oil, and light olive oil are some options.
Others – You will also need salt, water, and granulated white sugar.
I like adding a little sugar for that little hint of sweetness and the beautiful color it lends to the fried poori. Try it!
How To Make Beetroot Poori
Cook The Beetroot
Wash the beetroot and chop off a 1-inch piece from the top and the bottom. Peel them using a vegetable peeler and cut them into small pieces using a sharp knife.
Note – 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-sized saucepan over medium heat.
Once the water comes to a boil, add 1 cup of chopped beetroot and stir gently.
Cover the pan with a lid and cook until they are tender (10-12 minutes).
Note – You can also pressure cook the beetroot for 2 whistles on high heat. You can also cook pressure cook them in an instant pot for 2 minutes at high pressure.
Remove the pan from the heat and strain the water using a fine-mesh strainer.
Reserve the water. We will use it later to knead the dough.
Puree The Beetroot
Cool the beetroot for 5 minutes.
Add the cooked beetroot and ¼ cup water (from the reserve) to the small jar of a blender and blend to make a smooth paste.
Make The Dough
Add
- 2 cups whole wheat flour
- beetroot puree
- ½ teaspoon salt
- 1 teaspoon granulated white sugar
- 2 teaspoon fine semolina
to a large mixing bowl (or parat) and mix everything well using your fingers.
Add little water (from the reserve, approx 2-3 tbsp) and knead to make a stiff but smooth dough.
The quantity of the water will depend on the quality of the flour. Do not add much water at once; otherwise, the dough can become sticky.
Note – The consistency of the dough is very important in making a good puffed-up poorie. It should be tighter than the regular roti dough. If the dough is not smooth and has cracks on it, the poories will not fluff up.
Cover the dough with a moist cloth and keep aside for 15 minutes.
Roll The Dough
Knead the dough again for 10-12 seconds and then divide it into 18-20 small lime-sized balls.
Take a ball and apply a few drops of oil to it. Roll it into a 4-inch disc using a rolling pin.
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.
Note – Keep the remaining balls covered with a cloth to prevent them from drying.
Fry The Poori
Heat 3-4 cups of any neutral flavored cooking oil for frying in a pan over medium-high heat.
To check if the oil is hot enough to fry the poories, drop a small pinch of dough in the oil. If it rises immediately, it means the oil is hot enough.
Once the oil is hot, slip a rolled poori gently 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.
Flip 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 the next 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.
Pro Tips By Neha
You can knead the dough softer and use it to make beetroot roti.
Never use dry flour to roll the poori. It will burn while frying and make the oil black and unusable.
Frequently Asked Questions
Yes, you can use canned beetroot puree for making beetroot pooris. However, it’s best to check the label and ensure no additives or preservatives in the puree.
Beetroot pooris are a healthier version of regular pooris as they contain the goodness of beetroot. However, they are still fried and high in calories, so it’s best to enjoy them in moderation as part of a balanced diet.
Serving Suggestions
Serve it with rasedar aloo, bhandare wale aloo ki sabzi, hing jeera aloo, or any curry you like with a flavorful raita and mirch ka achaar.
This poori can also be served with Punjabi chole, sukha kala chana, or other similar curries. As this poori is very versatile, it will taste great with almost every curry, sabzi, or dal.
They are also perfect for packing in your or your kid’s lunch box.
Storage Suggestions
I suggest you make it fresh and serve it, 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 in the fridge for 2 to 3 days. Heat it on the tawa or microwave before serving.
You can also store the beetroot poori dough in an air-tight container for 3 to 4 days. Make hot pooris out of it and serve immediately.
You can also freeze the dough. Wrap the dough tightly in plastic wrap or an airtight container and freeze for up to a month. Thaw the dough in the refrigerator before using it.
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Recipe Card
Beetroot Poori Recipe
Ingredients
- 1 cup peeled and chopped beetroot
- 2 cups whole wheat flour (gehu ka atta)
- ½ teaspoon salt
- 2 teaspoons fine semolina (sooji)
- 1 teaspoon granulated white sugar
- any neutral flavored cooking oil (for frying)
Instructions
Cook The Beetroot
- Wash the beetroot and chop off a 1-inch piece from the top and the bottom. Peel them using a vegetable peeler and cut them into small pieces using a sharp knife.
- Note – 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-sized saucepan over medium heat.
- Once the water comes to a boil, add beetroot and stir gently.
- Cover the pan with a lid and cook until they are tender (10-12 minutes).
- Note – You can also pressure cook the beetroot for 2 whistles on high heat. You can also cook pressure cook them in an instant pot for 2 minutes at high pressure.
- Remove the pan from the heat and strain the water using a fine-mesh strainer.
- Reserve the water. We will use it later to knead the dough.
Puree The Beetroot
- Cool the beetroot for 5 minutes.
- Add the cooked beetroot and ¼ cup water (from the reserve) to the small jar of a blender and blend to make a smooth paste.
Make The Dough
- Add, whole wheat flour, beetroot puree, salt, sugar, and, sooji to a large mixing bowl (or parat) and mix everything well using your fingers.
- Add little water (from the reserve, approx 2-3 tbsp) 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.
- Note – The consistency of the dough is very important in making a good puffed-up poorie. It should be tighter than the regular roti dough. If the dough is not smooth and has cracks on it, the poories will not fluff up.
- Cover the dough with a moist cloth and keep aside for 15 minutes.
Roll The Dough
- Knead the dough again for 10-12 seconds and then divide it into 18-20 small lime-sized balls.
- Take a ball and apply a few drops of oil to it. Roll it into a 4-inch disc using a rolling pin.
- 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.
- Note – Keep the remaining balls covered with a cloth to prevent them from drying.
Fry The Poori
- Heat 3-4 cups of oil for frying in a pan over medium-high heat.
- To check if the oil is hot enough to fry the poories, drop a small pinch of dough in the oil. If it rises immediately, it means the oil is hot enough.
- Once the oil is hot, slip a rolled poori gently 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.
- Flip 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 the next 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.
Did you make this recipe? Let me know!