beetroot poori recipe, how to make beetroot poori | beetroot puri

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beetroot poori recipe, beetroot puri recipe

beetroot poori recipe is a crisp crimson coloured poori made with beetroot, whole wheat flour and some spices.

4.67 from 6 votes
total time:
65minutes

beetroot poori recipe with step by step photos – lovely crimson coloured pooris made with beetroot.

beetroot poori recipe

beetroot is one veggie, which i love for its color. so whenever i want vibrant reddish crimson hues in any dish, i add beetroot in it, be it pulao, raita or rotis.

these beetroot pooris 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 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 pooris like the way we serve regular pooris. with potato curry or chickpea curry or any sabzi or gravy like matar paneer.

if you are looking for similar recipes then do check:

beetroot poori

4.67 from 6 votes
Prep Time:45 mins
Cook Time:20 mins
Total Time:1 hr 5 mins
beetroot poori recipe is a crisp crimson coloured poori made with beetroot, whole wheat flour and some spices.
beetroot poori recipe, beetroot puri recipe
Course:breakfasts,main course
Cuisine:north indian
Servings:4

INGREDIENTS FOR beetroot poori

(1 CUP = 250 ML)
  • 180 grams beetroot OR 1.25 cups roughly chopped beetroot OR 1 large beetroot
  • ½ teaspoon fennel seeds (saunf)
  • ½ inch ginger - chopped OR ½ teaspoon chopped ginger (adrak)
  • 1 teaspoon sugar (optional)
  • 2 cups whole wheat flour (atta)
  • 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

HOW TO MAKE beetroot poori

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 beetroot 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 poori

  • 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 beetroot poori in the medium hot oil.
  • nudge with a slotted spoon, so that the beetroot 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 beetroot poori till the oil stops sizzling. if you want you can turn over the poori once or twice more.
  • remove beetroot poori with the slotted spoon and place on kitchen paper towels to remove excess oil.
  • prepare remaining pooris in the same way.
  • serve beetroot poori with aloo sabzi or chana masala or any veg gravy or curry of your choice.

RECIPE TIPS

tips for making beetroot poori recipe:
  • 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. 
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how to make beetroot poori recipe

1. rinse, peel and roughly chop 1 large beetroot (180 grams). add the chopped beetroot in a grinder or blender jar.

beetroot to make beetroot poori recipe

2. next add ½ teaspoon fennel seeds, ½ teaspoon chopped ginger and 1 teaspoon sugar (optional).

beetroot to make beetroot poori recipe

3. without adding any water, grind to a smooth puree.

beetroot puree to make beetroot poori recipe

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. you can add salt less or more as per your taste preferences.

flour for making beetroot poori recipe

5. add the beetroot puree.

beetroot puree for making beetroot poori recipe

6. 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.

beetroot puree for making beetroot poori recipe

7. 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.

beetroot puree for making beetroot poori recipe

8. mix and knead to a soft smooth dough. in case the dough becomes sticky, then add some more flour. cover the pan or bowl and allow the dough to rest for 30 minutes.

dough for making beetroot poori recipe

9. after 30 minutes, divide the dough in small or medium sized balls. roll them into neat round balls.

dough for preparing beetroot poori recipe

10. take one dough ball. flatten it and spread some oil on both sides of the dough.

dough for preparing beetroot poori recipe

11. with a rolling pin, gently roll to a 4 to 5 inches poori. roll to pooris which are neither thick nor thin.

beetroot poori for preparing beetroot poori recipe

frying beetroot poori

12. 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.

frying beetroot poori - preparing beetroot poori recipe

13. gently slid one poori in the medium hot oil.

frying beetroot poori - preparing beetroot poori recipe

14. nudge with a slotted spoon, so that the beetroot poori puffs up while frying.

frying beetroot poori - preparing beetroot poori recipe

15. fry till the oil stops sizzling.

frying beetroot poori - preparing beetroot poori recipe

16. then with the slotted spoon, gently turn over and fry the other side of the beetroot poori.

frying beetroot poori - preparing beetroot poori recipe

17. fry poori till the oil stops sizzling. if you want you can turn over the beetroot poori once or twice more.

frying beetroot poori - preparing beetroot poori recipe

18. remove the beetroot puris with the slotted spoon and place on kitchen paper towels to remove excess oil.

beetroot poori recipe

19. prepare remaining beetroot pooris in the same way.

beetroot poori recipe

20. serve beetroot pooris with aloo sabzi or chana masala or any veg gravy or curry of your choice.

beetroot poori


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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18 comments/reviews

  1. I was thinking to try out a new recipe with beetroot and saw your recipe.
    It turned out really delicious.
    Thank you!

  2. I generally stay away from making Pooris because by the time I’m done frying one batch,I’ve no appetite left to eat it.So I make sure my amma or mil make it for me whenever I visit them.Pink Pooris look so pretty that I’m tempted to make a batch myself,my toddler would love this too!!

    • I have a roti maker which is a life saver for bulk pooris, (mathri and paani-pooris) or even at home. I roll pooris on it and coll and store in the refrigerator when needed just bring to room temp. and fry fast for the crowd and no mess for atta belan in kitchen. I do beetroot, spinach and carrot pooris on festivals. It looks good and kids eat without a fuss.

  3. Very nice & healthy recipe. Thank you for sharing. I have one question that whether ajwain can be added to these puris? Also, is there any need of adding moyan to the dough?

    • welcome anupam. ajwain can be added. i have not added ajwain as i have added fennel seeds and ginger, both of which are good in digestion. if using ajwain, then just add directly to the flour. no need to grind it with the beetroot. also skip fennel seeds if adding ajwain. you can add moyan. even i have added 1 teaspoon oil, but i forgot to mention in the steps. so will add it now.

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