Beetroot Poori Recipe

5 from 3 votes

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

Prep Time5

Cook Time25

Total Time30

Course: Bread

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

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 cloths, 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 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.

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.

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 a 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 puff up.
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.
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.

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.

You can grate the beetroot and knead in the dough too. If you grate it, the texture and color of the poori might be a little different.