beetroot poori recipe

Beetroot Poori Recipe

Course Breakfast
Cuisine Andhra, Indian, Telangana
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Author Bindu


For Beetroot Juice

  • 250 to 300 grams beetroot chopped
  • 300 to 350 ml water

For Dough

  • 1 1/2 to 2 cups wheat flour
  • Salt as needed
  • 3 to 4 tbsp oil
  • ΒΌ cup coriander chopped

For poori

  • Oil for deep-frying


Preparing Beetroot Juice

  1. Put the beetroot pieces in a blender.
  2. Pour water and blend until the juice comes out.
  3. Strain out the juice and keep aside.

Preparing the Dough

  1. Take the wheat flour into a mixing bowl.
  2. Add salt, oil, chopped coriander and mix well.
  3. Add beetroot juice little by little and mix well until the flour turns into a hard dough.
  4. Apply some oil, cover and leave for 30 minutes.

Pressing the Pooris

  1. Cut the dough into equal parts and make into round balls.
  2. Take each ball and press them flat.
  3. Spread them into flat round shape. But make sure that each poori should be of at least 2-3 mm thickness.

Deep-Frying Pooris

  1. Heat oil for deep-frying.
  2. When the oil is hot, leave the poori carefully.
  3. Wait until it floats to the top.
  4. Start pressing the poori gently with a turner until it puffs up completely.
  5. Repeat the process until all the Pooris are done and serve hot with poori curry.