Take 2 medium-size beets. Wash and Peel using a vegetable peeler and cut into ½ inch cubes using a sharp knife. Boil in water till it becomes soft and drain and keep the water aside. Make a puree in a mixer.

Add multigrain wheat flour, beetroot puree, salt, sugar in a large mixing bowl and mix everything well using your fingers. In India, a special utensil called parat is used to knead the dough. Add little water (from the reserve) and knead to make a stiff dough. Knead the dough again for a minute and then divide it into 12-14 small lime sized balls

Roll into small size of poori and once oil is hot in kadai slip in one by one. We enjoyed with aloo torkari (recipe in the link)