Combine the first five ingredients in a big size kneading plate thoroughly with hands.

Dissolve 2 tablespoons of sugar in ¾ cup warm water. Use this water to knead the white dough and colored dough if needed.

Take beet puree, carrot puree and spinach puree each in a bowl, add one tablespoon sugar and leave for sometime till sugar dissolves.

Divide the flour mix into four equal portions using a weigh scale. Add beet puree, carrot puree, spinach puree and plain flour and knead four portions separately. Add warm water if required. Knead for 5 to 6 minutes till a soft supple dough forms.

Take dough in four different oiled bowls and turn around the balls of dough so that they are well coated with oil. Cover and keep in a warm place for 1 hour to rise (or till doubled).

Punch the four doughs; knead them again for 5 to 6 minutes, separately. Wash hands after handling beet, carrot and spinach dough so that the colors don’t mix.

Cover and leave to rise in warm place for an hour or till doubled in size.

Bake in a pre-heated oven at 190 degrees C for 30 to 25 minutes or till the top turns golden and bottom sounds hollow when tapped.

If the top browns too fast, cover loosely with a foil.
Remove from the oven and transfer to the rack to cool.