Beetroot Poori

This is a flavorful poori which can be had without any sides. And if I have a bowl of channa masala to go with it, I am more than happy.
This is another dish which I saw in veena's curry world. I have adopted the basic idea from her and have modified it so that it's a bit more spicy and flavorful.

Ingredients

• Beetroot  -  1 (boiled and pureed )
• Atta  -  3/4 cup
• Maida  -  1/4 cup
• Sooji  -  1 tbsp
• Pepper powder  - 1/4 to 1/2 tsp
• Jeera powder  -  1/4 tsp
• Kasoori methi  -  a fat pinch
• Coriander leaves  -  1 tbsp
• Sugar  -  1 tsp (optional )
• Salt  -  to taste
• Oil  -  1 tbsp + more for frying

Method

• Mix all the dry ingredients together in a large bowl. Add 1 tbsp oil and rub it into the mixture. 
• Now add the beetroot puree and knead to make a stiff but smooth dough . Add water if needed. Cover and keep aside for 30 minutes.
• Divide the dough and make small balls. Smear the rolling pin with some oil and roll the balls into round disc's. It should be slightly thicker than chapati.
• Heat oil in a kadai. Drop the poori into the hot oil, keep the poori immersed in the oil with a slotted spoon. When it puffs up, flip and cook the other side. 
• Remove the poori's on to paper towels. Serve hot.

Notes

• Adding maida keeps the poori's soft. If you don't want to use maida replace it with atta.
• It's better to use sooji which is not roasted. Sooji makes the poori crispy. 
• The oil should be really hot but not smoking. To test, drop a small pinch of dough into the oil, if the oil is ready the dough should come to the top immediately.