Beet root pooris

300 gms whole wheat flour

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.