Method

Spinach Puri:

1. Blend spinach into a smooth purée using a little water.

2. In a mixing bowl, combine flour, coriander powder, cumin powder, crushed ajwain, salt, and oil.

3. Add spinach purée and knead into a firm dough.

Beetroot Puri:

1. Purée beetroot similarly with minimal water.

2. Combine all dry ingredients with oil, then mix in beetroot purée to form a thick dough.

Turmeric Puri:

1. Combine wheat flour with spices, turmeric powder, oil, and water to knead a dough.

Making the Rainbow Puris:

1. Roll each dough into thick discs.

2. Layer the red, yellow, and green discs on top of each other.

3. Roll the layered dough tightly into a log and slice into 1-inch discs.

4. Flatten each disc and roll into a 4-inch puri.

5. Heat oil in a kadai and deep fry until puffed and golden.
   

Recipe Notes:

• Use fresh vegetables for the most vibrant colors.

• Chill the dough for 10 minutes before rolling to make it easier to handle.

• Pair the puris with mint chutney or a simple potato curry.

• Perfect as a Holi special recipe or a fun way to introduce veggies to kids.