2 beet roots boiled, & blended into purée
Salt, pepper, & ajwain (carom seeds) to taste
Oil for deep frying.
Mix the seasoning into the flour. Knead with the beet root purée to make a firm dough. Devide the dough into 8-10 balls. Flatten each ball into a round disc and deep fry in hot oil.
This can be served as aside dish for any curries or vegetables. Can also be had plain with pickles or spreads.
We had it with Village Kitchen Fish Pickle and Indian Green Sauce
A variation to this is to replace beet root with Spinach Pooris.
