Put the beetroot in enough water in a pressure cooker and pressure cook for 2 whistles

Allow the steam to escape, before opening the lid and cool completely.

Once cooled, peel and roughly chop it and blend it in an mixer using 2 tbsp of water till smooth.

Combine all the ingredients in a deep bowl along with the beetroot paste and knead into a stiff dough using no water.

Divide the dough into 20 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle.

Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.