RAINBOW POORIS

INGREDIENTS
2 cups whole wheat flour
1/4 cup suji (semolina)
1/2 cup spinach puree
1/2 cup beetroot puree (boiled and grinded)
1 tsp salt
oil for frying

METHOD
Mix together flour,salt and semolina.

Divide dough in two equal portion and knead one portion with spinach puree and other portion with beetroot puree.

Keep both doughs in fridge for 30 minutes.

Take half portion of both the doughs from and roll it with rolling pin. (Both dough seperately)

Keep one roll over the other and roll it in cylindrical shape. Cut it with knife.

Now roll these balls with rolling pin and deep in hot oil.

Refer pics below for more clarity.

Serve with aloo sabzi

Pictorial:

1. Add flour, salt and semolina. Mix well.

2. Divide dough in two equal portions. Knead one portion with spinach puree.

3. Knead other portion with beetroot puree.













4. Keep both the doughs in fridge for about 30 minutes.












.
5. Take half portion of both the doughs and roll it separately. Now keep one roll on the other as shown in pic above.













6. Roll it like this.

7. Slice it with knife.

8. Press it between your palm.

9. Roll it flat and thin. Here comes the spiral design.

10. Deep fry.














11. Serve with aloo subzi.

12. Closer look.