Peel, clean and chop the beetroot. Measure 1 cup. Boil 1 cup water and cook the chopped beetroot until soft. Drain from water, cool down. Reserve the boiled water for later use.
Puree the cooked beetroot.
In a mixing bowl, take wheat flour, ajwain, salt and pureed beetroot. Mix well and add the reserved water from cooking beetroot to make a soft yet non sticky dough.
Set aside for 10 mins covered. Knead again and divide into equal sized balls. Depending on the size of poori, roll the dough (18 balls).
Dust well with flour and roll out each ball to thick poori.
Heat oil and once hot, slide in the spread poori. Gently push the poori as it cooks inside the hot oil to let it puff well.
Pour hot oil over it. Flip and cook few more seconds. Drain from oil and shake off the excess oil.
Drain over paper towel and repeat to finish.