Add the dry ingredients into a large bowl. Add the oil and rub in. Add the beetroot puree and mix. Add water slowly and knead till stiff but soft. Keep in an oiled bowl for around 15 minutes.
Take lime sized balls and bail into a round, not too thick or thin.
Heat enough oil in a deep frying pan. When you drop a small peice of dough, if it sizzles up, it is ready to fry.
Slide in one poori in, fry the side till puffed up.
Flip and fry the other side for a couple of minutes till done.
Drain onto a kitchen towel and serve warm with a potato side or any curry of choice.
Notes
Add more whole wheat flour if the dough feels sticky. I added an extra 1/2 cup flour to get the correct consistency.