Whole wheat flour (atta)
Spinach leaves (palak) blanched and pureed
Beetroots boiled and mashed
Caraway seeds (shahi jeera)
6 tbsps + for deep-frying
Divide the flour into three equal portions. In one portion, add spinach puree, salt, quarter teaspoon caraway seeds and two tablespoons oil. Mix well and knead into a stiff dough using water, only if required. Cover with a damp muslin cloth and set aside for half an hour.
Similarly add pureed beetroot, salt, quarter teaspoon caraway seeds and two tablespoons oil to the second portion of flour and knead into a stiff dough. Cover with a damp cloth and set aside for half an hour. Similarly mix third portion of flour with salt, remaining caraway seeds and oil. Knead to a stiff dough using water, only if required.
Cover with a damp muslin cloth and set aside for half an hour. Divide each dough into small marble sized balls. Combine one ball of the beetroot dough, one ball of the spinach dough and one ball of the normal dough.
Press and roll out to make puris of three inches in diameter. Similarly prepare the remaining puris. Heat sufficient oil in a kadai and deep fry puris till nicely puffed. Drain on an absorbent paper. Serve hot.