Beetroot and spinach puris

Name: Beetroot and spinach puris
Cuisine: Indian
Ingredients: 1 large beetroot boiled; 2 cups whole wheat flour; 1/2 teaspoon salt or add as per taste; 1 teaspoon ajwain; as required oil for deep frying

Shruti Dhingra Wahi @cook_19762171

#jrc

Shruti Dhingra Wahi @cook_19762171

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Ingredients

1large beetroot boiled
2 cupswhole wheat flour
1/2 teaspoonsalt or add as per taste
1 teaspoonajwain
as requiredoil for deep frying

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Steps

1

Grind beetroot in a grinder to make puree.
Mix beetroot puree, whole wheat flour, salt and ajwain in a mixing bowl to knead a dough.
2

Add water carefully as the puree has water in it.
3

Mix and knead to a soft smooth dough. Cover and let the dough rest for 30 minutes.
Divide the dough in small or medium sized balls. roll them into neat round balls.
4

Take one dough ball. flatten it and spread some oil on it, now gently roll to a 4 to 5 inches poori.
Heat oil in a kadhai. check the oil temperature of the oil and gently slid one poori in the medium heat oil.
5

Remove and place on kitchen paper towels to remove excess oil.
Serve beetroot poori with aloo sabzi or chana masala.
Same steps with palak puri too.