Beetroot Poori Recipe – Easy Wheat Flour Indian Bread

Last Updated on 2 months by Neha Deshmukh

Beetroot Poori Recipe – Easy Wheat Flour Indian Bread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your family’s meals. And honestly? These beetroot pooris are amazing for that. They’re soft, subtly sweet, and have this gorgeous natural pink hue that just makes breakfast or lunch feel a little more special. I first made these when my little one was going through a picky-eating phase, and they were a total hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These beetroot pooris are a fantastic twist on a classic Indian bread. They’re surprisingly easy to make, even if you’re new to making pooris. Plus, they’re a brilliant way to add some vibrant color and nutrients to your plate. They’re perfect for a quick weeknight meal, a festive brunch, or even a fun weekend cooking project. Trust me, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups atta (wheat flour) – about 240g
• 1 cup chopped beetroot – about 130g
• 1 teaspoon ajwain (omam) – about 5g
• 1 teaspoon salt – about 6g
• Oil – as needed for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Beetroot is a nutritional powerhouse, packed with vitamins and antioxidants. It gives these pooris a lovely natural sweetness and that beautiful color.

Using whole wheat flour (atta) adds a lovely nutty flavour and makes these pooris a bit more wholesome. It’s my go-to for everyday Indian breads.

And don’t underestimate the power of ajwain! It’s also known as carom seeds, and it adds a wonderful, slightly peppery flavour that really complements the beetroot. It also aids in digestion – a little bonus!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and chop your beetroot. Boil it in water until it’s nice and soft – you should be able to easily pierce it with a fork. Don’t forget to reserve that cooking water! It’s liquid gold for our dough. Once cooked, drain the beetroot and let it cool slightly.
2. Now, puree the cooked beetroot using a blender or food processor until it’s smooth. Set this aside.
3. In a mixing bowl, combine the atta, ajwain, and salt. Add the beetroot puree and start mixing. Gradually add the reserved beetroot water, a little at a time, until you form a soft, non-sticky dough. You might not need all the water, so go slow!
4. Cover the dough and let it rest for about 10 minutes. This allows the gluten to relax, making the pooris softer. After resting, knead the dough briefly again.
5. Divide the dough into 18 equal-sized balls.
6. On a lightly floured surface, roll each ball into a thick, round poori – about 4-5 inches in diameter. Don’t worry about making them perfect circles!
7. 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.
8. Carefully slide a rolled poori into the hot oil. Gently press it with a slotted spoon to encourage it to puff up.
9. Flip the poori once and cook until it’s golden brown and crispy.
10. Remove the poori from the oil and drain it on paper towels.
11. Repeat with the remaining dough balls. Serve warm with your favourite chutney!

Expert Tips

Want perfectly puffed pooris every time? Here are a few of my secrets:

• Oil Temperature is Key: If the oil isn’t hot enough, the pooris will absorb too much oil. Too hot, and they’ll burn before they puff up.
• Don’t Overknead: Overkneading can make the dough tough. A gentle knead is all you need.
• Beetroot Puree Consistency: If your beetroot puree is too watery, add a little more atta to balance it out.
• Rolling Technique: Roll the pooris evenly to ensure they puff up properly.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: For a gluten-free version, try using a gluten-free atta blend or a mix of rice flour and potato starch. You might need to adjust the amount of water.
• Spice Level Adjustment: If you like a little heat, add a pinch of green chili paste or red chili powder to the dough. My friend, Priya, loves adding a tiny bit of Kashmiri chili powder for colour and a mild flavour.
• Festival Adaptations: Pooris are a staple during festivals like Holi, Diwali, and Teej. They’re often served with festive dishes like chole (chickpea curry) or halwa (sweet pudding).

Serving Suggestions

These beetroot pooris are delicious on their own, but they’re even better with a side of:

• Coconut chutney
• Aloo bhaji (potato curry)
• Chole (chickpea curry)
• Raita (yogurt dip)

Storage Instructions

Leftover pooris can be stored in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispness, but you can reheat them in a dry pan or oven to restore some of the texture.

FAQs

Let’s answer some common questions:

Q: What is the best way to knead beetroot poori dough?

A: Knead the dough gently for just a few minutes. You want it to come together, but overkneading will make it tough.

Q: Can I use beetroot juice instead of cooked and pureed beetroot?

A: While you can use beetroot juice, it will make the dough very sticky. You’ll need to add a lot more flour, which can affect the texture. I recommend using cooked and pureed beetroot for the best results.

Q: How do I prevent the pooris from absorbing too much oil?

A: Make sure the oil is hot enough before adding the pooris. Also, don’t overcrowd the pan.

Q: What is ajwain and can I substitute it with anything?

A: Ajwain (carom seeds) has a unique flavour. If you can’t find it, you can try substituting it with a pinch of cumin seeds, but the flavour won’t be quite the same.

Q: Can I make the dough ahead of time?

A: Yes, you can! Make the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling and frying.