WHISKAFFAIR'S
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).
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.
Cool the beetroot for 5 minutes. Add the cooked beetroot and ¼ cup water (from the reserve) to the small jar of a blender
Blend to make a smooth paste.
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 ¼ cup) and knead to make a stiff dough. The quantity of the water will depend on the quality of the flour.
Cover the dough with a moist cloth and keep aside for 15 minutes.
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.
Heat 3-4 cups of vegetable oil for frying in a pan over medium-high heat. Once the oil is hot, slip a rolled poori gently in the hot oil from the side of the pan. 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. Serve hot with curry, pickle, or raita.