Beetroot puri

Rinse, peel and roughly chop 1 large beetroot. add the chopped beetroot in a grinder or blender jar.

Without adding any water, grind to a smooth puree.

Take 2 cups whole wheat flour, 2 tablespoons fine sooji and ½ teaspoon salt in a mixing bowl or pan.

Add the beetroot puree. scrape of all the sides and the bottom of the grinder jar and add the puree to the whole wheat flour. or else you can rinse the jar with little water.

Then add 1 to 3 tablespoons of this water to the flour. also add 1 teaspoon oil. add very less water after you mix with beetroot puree. add water carefully as then the dough becomes sticky. if the dough looks very sticky, then add some flour and knead again.

Mix and knead to a soft smooth dough. in case the dough becomes sticky, then add some more flour. 

After 30 minutes, divide the dough in small or medium sized balls. roll them into neat round balls.

Take one dough ball. flatten it and spread some oil on it.
now gently roll to a 4 to 5 inches poori. roll to pooris which are neither thick nor thin.

Heat oil in a pan or kadai. check the oil temperature by adding a tiny piece of dough in it. if it comes steadily and gradually on top, the oil is medium hot and ready for the pooris to be fried.

Fry till the oil stops sizzling.

Fry them till the oil stops sizzling. if you want you can turn over the poori once or twice more.remove with the slotted spoon and place on kitchen paper towels to remove excess oil.