Ingredients for palak dough. To make palak puree, rinse the palak with water very well, and grind and make a thick paste.
In a mixing bowl, add all purpose flour, wheat flour, ghee, palak puree, baking powder,1/4 tsp salt and carom seeds. Make a dough as usual made for pooris of medium consistency.
You may not need extra water to make dough as the water in palak puree may be sufficient. If required add a bit of water. Keep the dough for 5 minutes covered.
Ingredients for beetroot dough. To make beetroot puree, rinse the beetroot and peel the top layer, cut in cube size and boil in a pressure cooker in 1/2 cup water till two whistle or 7 minutes. Let it cool and make thick puree in grinder.
In a mixing bowl, add all purpose flour, wheat flour, ghee,1/4 tsp salt and beetroot puree, baking powder and carom seeds. Make a dough as usual made for pooris of medium consistency.
You may not need extra water to make dough as the water in beetroot puree may be sufficient. If required add a bit of water. Keep the dough for 5 minutes covered.
Make 1/2 inch round balls from both dough, join two balls of each dough and make a single ball by pressing hard with your palm.
Roll the joint ball into poori shape.
You can make all at once and then fry all pooris, or make a set and then start frying.
Heat the oil in frying pan at high heat initially and then turn it down to medium heat. Puff the pooris in hot oil one by one.
Keep the pooris in a tray/plate.
Serve hot with any favorite curry or goes very well with Chole and paneer gravy.