Ingredients
1 cup all purpose flour (maida)
1 cup wheat flour
1/2 tsp ajwain (optional)
Salt
2 tsp oil
1 beetroot steamed and pureed
Oil to deep fry

Method
Take the flours in a bowl. Add salt.

Add oil.

Add ajwain.

Take the steamed beetroot in a mixie/food processor and make a puree.

Add the puree to the flour mix.

Crumble first and then using water form a stiff dough.

Let the dough rest for 15 – 30 minutes.

Pinch a small portion of the dough and roll into a small poori.

Heat oil and add the rolled poori to the oil. The poori should rise in a few seconds. Using a spatula, push the poori into the oil and see it puff up.

Colorful pooris ready.