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My blog comprises of all the experiments in my kitchen with various recipes involving spices, flavors, ingredients, methods etc, and those dishes fill our growling tummies with ever changing tastebuds.

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Beetroot Poori | Deep Fried | Snack

Beetroot Poori is a lip smacking snack/meal that is a little twist from the conventionally made Poori's in India. I tweaked the tradition Poori recipe with a couple of ingredients to suit our taste and of-course please my little ones. Beetroot color makes the whole dish interesting and takes it to another level.

These Pooris make a great lunch box dish for any age. It could be paired with any sides/sauces or Vegetables of your choice. Pooris in Karnataka are mostly had with aloogadde (Potato) Palya or Mixed Vegetable Sagu or coconut-cilantro chutney.

Here is my recipe for Beetroot Pooris.


1 cup Whole Wheat Flour

1/4 cup Flour (to sprinkle and roll the Pooris; use any flour of choice preferable wheat flour)

1 cup Sprouted Whole White Spelt Flour

1 Tbsp Freeze-dried Beetroot Powder (Organic)

2 tsp Om Kaalu (Carom seeds or Ajwain)

1/2 tsp Ghee or Vegetable oil (Optional)

1/4 cup Water (more or less, for making the dough)

1 tsp Salt (or to taste)


1. In a mixing bowl, combine all these mentioned ingredients; whole wheat flour, spelt flour, beetroot powder, carom seeds, and salt.

2. Gradually add water into the flour mixture and make a soft dough. Pliable but not too soft.

3. Make small balls (lemon size) and keep aside.

4. On a dry flat surface, sprinkle a small amount of extra flour to help roll the dough into small 4" diameter round Pooris.

4. Roll out all the Pooris (as much required) and set aside. 

5. In a large frying pan, pour the high heat oil and switch on the stove and allow the oil to reach a high temperature, ready to fry.

6. Once the oil is hot, keep the heat to a medium high and slowly drop a rolled Poori dough flat into the oil and slightly move it around the frying pan, carefully. Poori start puffing up and you may find oil bubbles around the Poori. 

7. When the oil bubbles start diminishing flip the Poori using a wide slotted turner. Poori should be slightly golden reddish brown in color (for reference). Continue to fry and move the Poori around the pan gently and carefully, until the bubble around the Poori diminish and they are cooked well. Usually takes 1 1/2 to 2 mins on each side.

8. Drain off the excess oil and place the Poori on a kitchen paper towel and let the towel soak the extra oil from the poori. 

9. Repeat the steps 6, 7 and 8 until all the rolled Poori's are fried.

8. Enjoy hot Pooris with Mixed vegetable sagu or a simple cilantro coconut chutney or with spicy potato palya (dry curry).

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