Beetroot Poori Recipe – Easy Indian Fried Bread with Wholewheat Flour

Last Updated on 2 months by Neha Deshmukh

Beetroot Poori Recipe – Easy Indian Fried Bread with Wholewheat Flour

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And honestly? These beetroot pooris are amazing for that. They’re fluffy, flavorful, and get this – naturally pink! I first made these when I wanted to add some color to a simple weeknight dinner, and they’ve been a hit ever since. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pooris. The beetroot adds a subtle sweetness and a beautiful vibrant hue. Plus, using a mix of flours gives them a lovely texture – a little bit chewy, a little bit crispy, and totally addictive. They’re perfect for a quick breakfast, a satisfying lunch, or even as a festive snack. And who doesn’t love a little color on their plate?

Ingredients

Here’s what you’ll need to make these gorgeous beetroot pooris:

• 1 ½ cups wholewheat flour (approx. 190g)
• ½ cup all-purpose flour (approx. 60g)
• 2 tbsp semolina (approx. 20g)
• 1 tsp salt
• 2 tbsp oil (plus more for frying)
• ½ cup beetroot puree (approx. 120ml)
• Water as required (approx. ½ – ¾ cup)

Ingredient Notes

Let’s talk ingredients for a sec! Using beetroot puree is key – it gives the pooris that stunning color and a delicate sweetness. You can easily make your own by boiling or roasting beetroot and blending it until smooth.

I love using a blend of flours here. The wholewheat flour adds a nutty flavor and fiber, the all-purpose flour gives it structure, and the semolina (rava) adds a lovely texture. Don’t skip the semolina!

Traditionally, we use mustard oil for frying in India, as it gives a wonderful flavour and helps with puffing. However, you can use any neutral oil like vegetable or canola oil. Just make sure it’s hot enough before you start frying.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large mixing bowl, combine the wholewheat flour, all-purpose flour, semolina, and salt. Give it a good mix.
2. Now, add the oil and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. This is a crucial step for flaky pooris!
3. Pour in the beetroot puree and mix well. Gradually add water, a little at a time, and knead to form a stiff, yet pliable dough. Don’t add all the water at once – you might not need it all!
4. Once the dough comes together, lightly oil the bowl, place the dough inside, and let it rest for about 15 minutes. This allows the gluten to relax, making the pooris easier to roll.
5. Divide the dough into lime-sized balls. Roll each ball into a circle of medium thickness – not too thin, not too thick.
6. Heat oil in a deep pan over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it. It should sizzle and rise to the surface immediately.
7. Gently slide one poori at a time into the hot oil. Fry until it puffs up and turns golden brown, flipping once to cook both sides evenly.
8. Remove the poori from the oil and drain on paper towels. Serve warm with your favorite side dish!

Expert Tips

• Hot Oil is Key: Seriously, don’t skimp on the heat. That’s what makes the pooris puff up beautifully.
• Don’t Overknead: Overkneading can make the pooris tough. Just knead until the dough comes together.
• Roll Evenly: Try to roll the pooris to a consistent thickness for even cooking.
• Fry One at a Time: Overcrowding the pan will lower the oil temperature and result in soggy pooris.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use a vegan-friendly oil for frying, like sunflower or avocado oil.
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free flour blend. You might need to adjust the amount of water slightly. My friend, Priya, swears by a 1:1 gluten-free baking flour blend.
• Spice Level: Add a pinch of red chili powder to the dough for a little kick. My family loves a bit of heat!
• Festival Adaptation: These are especially lovely during festivals like Holi or Navratri. They add a pop of color to your festive spread.

Serving Suggestions

Beetroot pooris are incredibly versatile! They taste amazing with:

• Potato Curry (Aloo Sabzi): A classic pairing!
• Chana Masala: A flavorful chickpea curry.
• Yogurt: A simple and refreshing side.
• Chutney: Mint-coriander or tamarind chutney are both fantastic.

Storage Instructions

These pooris are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They might lose a little of their crispness, but they’ll still be delicious! Reheat them in a dry pan or oven to crisp them up.

FAQs

1. What type of oil is best for frying pooris to achieve maximum puffiness?

Mustard oil is traditionally used and gives the best puff, but any neutral oil like vegetable or canola oil will work. Just make sure it’s hot enough!

2. Can I make the dough ahead of time, and if so, how should I store it?

Yes, you can! Just prepare the dough as instructed, lightly oil it, and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

3. My pooris aren’t puffing up – what could be the reason?

The most common reasons are the oil isn’t hot enough, the dough is too soft, or you’re overcrowding the pan.

4. Can I use store-bought beetroot puree, or is homemade better?

Store-bought is perfectly fine! Just make sure it’s 100% beetroot puree with no added ingredients. Homemade does have a fresher flavour, though.

5. What is the best way to serve beetroot poori to guests?

Serve them warm with a variety of sides like potato curry, chutney, and yogurt. A colourful presentation always makes it more appealing!

6. Can I knead the dough using a stand mixer?

Yes, you can! Use the dough hook attachment and knead on low speed until the dough comes together. Be careful not to overknead.