Last Updated on 2 months by Neha Deshmukh

Beetroot Poori Recipe – Easy Whole Wheat & Sooji Indian Bread

Introduction

Okay, let’s be real – who doesn’t love a vibrant, colorful meal? And honestly, these Beetroot Pooris are exactly that! I first stumbled upon this recipe trying to sneak more veggies into my kids’ diet (a classic mom move, right?). They’re surprisingly delicious, beautifully colored, and a fun twist on the traditional poori. Plus, the subtle sweetness from the beetroot is just lovely. You’ll be amazed how easily these come together, and how much everyone enjoys them!

Why You’ll Love This Recipe

These aren’t your average pooris! Here’s why you’ll fall in love:

• Vibrant Color: The beetroot gives these pooris a stunning, natural pink hue. They’re seriously Instagram-worthy!
• Nutritious Boost: Sneaking in beetroot is a fantastic way to add extra vitamins and minerals to your meal.
• Delicious Flavor: The combination of beetroot, fennel, and ginger creates a unique and subtly sweet flavor profile.
• Easy to Make: Despite looking fancy, these pooris are surprisingly simple to prepare.
• Versatile: Perfect for a quick weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to make these gorgeous Beetroot Pooris:

• 180 grams beetroot
• 0.5 teaspoon fennel seeds
• 0.5 inch ginger
• 1 teaspoon sugar
• 2 cups whole wheat flour (atta)
• 2 tablespoons fine sooji (rava)
• 0.5 teaspoon salt
• 1 teaspoon oil
• 2-3 tablespoons water (as needed)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Beetroot: Choosing the Right Beetroot for Color & Flavor

The beetroot is the star here, so choose wisely! Look for firm, smooth beetroots with vibrant color. Red beetroots will give you the most intense pink hue, but golden beetroots work too (though the color will be more subtle). About 180 grams is roughly one medium-sized beetroot.

Fennel Seeds: The Aromatic Secret to Flavor

Don’t skip the fennel seeds! They add a lovely aromatic flavor that complements the beetroot beautifully. Lightly toasting them before grinding (optional) intensifies their flavor even more.

Sooji (Rava): Fine vs. Coarse – Which to Use?

I recommend using fine sooji (rava) for this recipe. It helps create a softer, more pliable dough. Coarse sooji can result in slightly grainy pooris.

Whole Wheat Flour: Using Atta for Authentic Taste

Using whole wheat flour (atta) gives these pooris a lovely, authentic Indian flavor. You can find atta at most Indian grocery stores.

Oil: Selecting the Best Oil for Deep Frying

For deep frying, choose an oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the beetroot puree. Blend the chopped beetroot, fennel seeds, ginger, and sugar in a blender until you have a super smooth puree – and don’t add any water!
2. In a large mixing bowl, combine the whole wheat flour, sooji, and salt.
3. Now, add the beetroot puree and 1 teaspoon of oil to the flour mixture.
4. Time to knead! Gradually add water, a tablespoon at a time, and knead until you form a soft, pliable dough. Don’t over-knead, and remember – minimal water is key!
5. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to develop, resulting in softer pooris.
6. Divide the dough into equal-sized balls.
7. On a lightly oiled surface, roll each ball into a 4-5 inch circle. Oil helps prevent sticking!
8. Heat oil in a kadai (or deep frying pan) over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it – it should rise steadily.
9. Gently slide a rolled poori into the hot oil. Using a slotted spoon, gently press down on the poori to help it puff up.
10. Fry both sides until golden brown and crisp.
11. Drain the pooris on paper towels to remove excess oil.
12. Serve immediately!

Expert Tips

Want to make sure your Beetroot Pooris are perfect? Here are a few pro tips:

Achieving the Perfect Puff: Oil Temperature & Technique

Oil temperature is crucial. Too cold, and the pooris will absorb too much oil. Too hot, and they’ll burn. Medium-high heat is your sweet spot. Gently pressing with the slotted spoon is also key to encouraging puffing.

Kneading the Dough: Avoiding Sticky Dough

The biggest challenge is often getting the dough consistency right. Add water very gradually. You want a soft dough, but not a sticky one. If it’s too sticky, add a little more flour.

Resting the Dough: Importance of Gluten Development

Don’t skip the resting period! It allows the gluten to relax, making the pooris softer and easier to roll.

Rolling the Pooris: Tips for Even Circles

Practice makes perfect! If you’re struggling with even circles, don’t worry too much. They’ll still taste delicious! A slightly uneven poori has character, right?

Variations

Let’s get creative!

Vegan Beetroot Poori

Simply ensure the oil you use for frying is vegan-friendly. That’s it!

Gluten-Free Beetroot Poori (Alternative Flour Blend)

For a gluten-free version, try a blend of rice flour, potato starch, and tapioca starch. You might need to adjust the amount of water to achieve the right dough consistency.

Spice Level: Adding Green Chilies or Red Chili Powder

If you like a little heat, add a finely chopped green chili or a pinch of red chili powder to the dough. My friend, Priya, loves adding a dash of chaat masala too!

Festival Adaptations: Serving During Navratri or Holi

These pooris are perfect for festive occasions like Navratri or Holi. The vibrant color fits right in with the celebratory spirit!

Serving Suggestions

Beetroot Pooris are best served hot and fresh! They pair wonderfully with:

• Aloo Sabzi (Potato Curry)
• Chole Masala (Chickpea Curry)
• Raita (Yogurt Dip)
• Any of your favorite Indian curries!

Storage Instructions

Honestly, these are best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. They won’t be as crispy, but you can reheat them briefly in a pan or oven.

FAQs

Got questions? I’ve got answers!

What is the best way to knead the dough for beetroot poori?

Knead gently and gradually add water, a tablespoon at a time. Avoid over-kneading, and aim for a soft, pliable dough.

Can I make beetroot poori without sooji?

You can, but the texture will be slightly different. The sooji adds a nice softness. If omitting, you might need to adjust the amount of water.

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

Ensure the oil is at the right temperature (medium-high) and don’t overcrowd the kadai.

Can I prepare the dough in advance? If so, how should I store it?

Yes, you can prepare the dough a few hours in advance. Store it covered in the refrigerator. Bring it to room temperature before rolling.

What side dishes complement beetroot poori the best?

Aloo sabzi and chole masala are classic pairings. Raita also provides a cooling contrast to the flavorful pooris.