Beetroot poori recipe with step by step photos – lovely crimson-colored pooris made with beetroot puree, whole wheat flour, herbs and spices. They can be made for breakfast or brunch or can be packed in lunch box with a side veggie dish or curry.
About Beetrooot Poori
Beetroot is one veggie, which I love for its color. So whenever I want vibrant reddish crimson hues in any dish, I add beetroot to it, be it pulao, raita or rotis.
These beetroot puri are mostly a hit with the kids. firstly the color is attractive and the taste is also good. You won’t get the typical beetroot taste in these pooris. Using the same method, one can make puris or chapatis with various veggies. Depending on the type of veggie used, you may need to parboil or cook them before adding to the whole wheat flour.
I am sharing the recipe the way I prepare beetroot pooris. I puree the beetroot and then add the puree to the flour. Instead of pureeing them, one can also grate the beetroots and then add. With the pureeing method, the color is more intense and looks attractive.
You can serve these beetroot puri like the way we serve regular pooris. With potato curry or chickpea curry or any sabzi or gravy like matar paneer.
How to make Beetroot Poori
1. Rinse, peel and roughly chop 1 large beetroot (180 grams). Add the chopped beetroot to a grinder or blender jar.
2. Next add the following ingredients:
- ½ teaspoon fennel seeds
- ½ teaspoon chopped ginger
- 1 teaspoon sugar (optional)
3. Without adding any water, grind or blend to a smooth puree.
4. Take 2 cups whole wheat flour, 2 tablespoons fine sooji (rava or cream of wheat) and ½ teaspoon salt in a mixing bowl or pan.
The addition of sooji is to give a crispy texture to the poori. You can add salt less or more as per your taste preferences.
5. Add the beetroot puree.
6. Scrape off all the sides and the bottom of the grinder jar and add the puree to the whole wheat flour. Or else you can rinse the jar with little water.
7. Then add 1 to 3 tablespoons of this water to the flour. Also add 1 teaspoon of oil.
Add very little water after you mix with beetroot puree. Add water carefully as then the dough becomes sticky. If the dough looks very sticky, then add some flour and knead again.
8. Mix and knead to a soft, smooth and pliable dough. In case the dough becomes sticky, then add some more flour and knead again.
Cover the pan or bowl with a lid and allow the dough to rest for 30 minutes.
Rolling beetroot puri
9. After 30 minutes, divide the dough into small or medium sized balls. Roll them into neat round balls.
10. Take one dough ball. Flatten it and spread some oil on both sides of the dough.
11. With a rolling pin, gently roll to a 4 to 5 inches poori. Roll to pooris which are neither thick nor thin.
Frying beetroot poori
12. Heat oil in a pan or kadai. Check the oil temperature by adding a tiny piece of dough to it. If it comes steadily and gradually on top, the oil is medium hot and ready for the pooris to be fried.
You can use any neutral-flavored oil. While frying keep the heat to medium or medium high heat. You can adjust the heat as needed while deep frying.
13. Gently slid one poori in the medium hot oil.
14. Nudge with a slotted spoon, so that the poori puffs up while frying.
15. Fry till the oil stops sizzling.
16. Then with the slotted spoon, gently turn over and fry the other side of the poori.
17. Fry till the oil stops sizzling. If you want you can turn over the poori once or twice more.
18. Remove carefully with the slotted spoon draining as much oil as possible and place on kitchen paper towels to remove excess oil.
19. Prepare remaining beetroot puri in the same way.
20. Serve beetroot poori hot or warm with aloo sabzi or Chana Masala or any veg gravy or curry of your choice. Some curry recipes I suggest are Potato Curry, Poori Masala and Veg Kurma.
For best taste and texture I suggest enjoying them hot as they are made.
If you don’t want to serve them immediately then you can keep them in a roti basket or casserole and serve them later as required. But then you will not get the crisp texture of beetroot poori when you have them hot or warm.
If you are looking for similar recipes then do check:
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Beetroot Poori
Ingredients
- 180 grams beetroot or 1.25 cups roughly chopped beets or 1 large beetroot
- ½ teaspoon fennel seeds
- ½ inch ginger – chopped or ½ teaspoon chopped ginger
- 1 teaspoon sugar (optional)
- 2 cups whole wheat flour
- 2 tablespoons fine sooji (rava or cream of wheat)
- ½ teaspoon salt or add as per taste
- 1 teaspoon oil (optional)
- 2 to 3 tablespoons water or add water as required
- oil for deep frying, as required
Instructions
making beetroot puree
- Rinse, peel and roughly chop 1 large beetroot (180 grams). Add the chopped beetroot in a grinder or blender jar.
- Next add ½ teaspoon fennel seeds, ½ teaspoon chopped ginger and 1 teaspoon sugar (optional).
- Without adding any water, grind to a smooth puree.
kneading poori dough
- Take 2 cups whole wheat flour, 2 tablespoons fine sooji (rava or cream of wheat) and ½ teaspoon salt in a mixing bowl or pan.
- Add the beetroot puree. Scrape of all the sides and the bottom of the grinder jar and add the puree to the whole wheat flour. or else you can rinse the jar with little water.
- Then add 1 to 3 tablespoons of this water to the flour. Also add 1 teaspoon oil. Add very less water after you mix with beetroot puree. Add water carefully as then the dough becomes sticky. If the dough looks very sticky, then add some flour and knead again.
- Mix and knead to a soft smooth dough. In case the dough becomes sticky, then add some more flour. Cover and let the dough rest for 30 minutes.
rolling beetroot poori
- After 30 minutes, divide the dough in small or medium sized balls. Roll them into neat round balls.
- Take one dough ball. Flatten it and spread some oil on it.
- Now gently roll to a 4 to 5 inches poori. Roll to pooris which are neither thick nor thin.
frying beetroot puri
- Heat oil in a pan or kadai. Check the oil temperature by adding a tiny piece of dough in it. If it comes steadily and gradually on top, the oil is medium hot and ready for the pooris to be fried.
- Gently slid one poori in the medium hot oil.
- Nudge with a slotted spoon, so that the poori puffs up while frying.
- Fry till the oil stops sizzling.
- Then with the slotted spoon, gently turn over and fry the other side of the poori.
- Fry them till the oil stops sizzling. If you want you can turn over the poori once or twice more.
- Remove with the slotted spoon and place on kitchen paper towels to remove excess oil.
- Prepare remaining pooris in the same way.
- Serve beetroot puri with aloo sabzi or chana masala or any veg gravy or curry of your choice.
Notes
- You can skip rava or sooji if you want. But then add no water or very less water.
- You can make the pooris spiced by adding some green chilies or red chili powder and garam masala powder.
- You can also make sweet pooris for kids. Just add a pinch of salt and increase the amount of sugar in the dough. Skip ginger. Fennel seeds can be added for sweet pooris.
- This recipe can be scaled as per your needs.
Nutrition Info (Approximate Values)
This Beetroot Poori post from the archives first published in Nov 2016 has been republished and updated on 24 June 2022.
