Beetroot poori is a colorful and flavorful variation of the traditional Indian poori, which is a deep-fried bread made from wheat flour or even you can use all purpose flour (Maida). By adding beetroot puree to the dough, you get a vibrant pinkish-red color, making it visually appealing, healthy and also adding a subtle sweetness to the poori.

Poori is a popular Indian deep-fried bread made from unleavened wheat flour dough or maida. It is a versatile and delicious dish enjoyed across India and is commonly served for breakfast or as a special treat during festivals and celebrations. Pooris are soft and puffy with a slightly crispy texture on the outside, making them perfect to accompany various kurmas, saagu, curries, chutneys, and pickles.

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Table of Contents

Beetroot Poori

Recipe by AshaCourse: BreakfastCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

2 Beetroots
1/4 cup Water
2 cups Wheat flour
1 tsp Cumin seeds (optional)
Salt to taste
Water if required
Oil as required

Directions

Firstly, in a mixer jar add in freshly cut beetroot. Grind it into a smooth paste.
Strain it with the help of a strainer.
Strained beetroot juice.
Now take a mixing bowl and add in wheat flour, cumin seeds and salt to taste. Give a mix.
Later, add in extracted beetroot juice and give a mix. If required add little water.
Knead it into a poori dough consistency. Then close the lid and allow it to rest for 20 to 30 minutes.
Make small balls and keep it ready.
Roll it into a flat bread.
It should not be too thin and too thick.
Further, heat oil and deep fry poori on both the sides. Repeat the same for rest of the poories.
Finally, beetroot poori is ready to serve.