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4 from 2 votes

Beetroot poori recipe

Beetroot poori recipe with quick video, step wise detailed picture. Best for kid's lunch box or tiffin box. Goes well with plain coconut chutney. 
Prep Time20 mins
Cook Time20 mins
Resting time10 mins
Total Time50 mins
Course: Breakfast
Cuisine: Indian
Servings: 18 poori


  • 2 cups atta wheat flour
  • 1 cup beetroot chopped
  • ½ tsp ajwain omam
  • 1 tsp salt
  • Oil as needed


  • 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.



  • Do not over cook beetroot or the poori. Otherwise it will affect the colour of poori too.
  • Oil should be hot, otherwise poori wont puff up. Do not keep the rolled out poori for long time as it will not also puff.