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.
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-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 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 3-4 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.
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.