Tirangi pudi
Sunday, October 12th, 2008
By serving these you can impress your guests of your cooking novelty. For some of those it may be a never before experience. Along with visible 3 colors it haves the benefits of vegetables- palak [spinach] and chukander [beet].
Serves: 4
Time required: 30 to 40 minutes
Ingredients required
400 g wheat flour
200 g chukander [beet]
200 g spinach [palak]
Pure ghee [clarified butter] or cooking oil for deep frying
Process to make tricolor pudi
Make juices of chukander and palak separately. Divide flour in 3 equal parts. Make hard dough of one part with chukander juice, another part with palak juice and rest with plain water. Now the dough in three colors is ready. Divide each color in 20 equal parts. Take one piece of each color simply join them and make a ball of it. Now make it flat in this way that from both sides three colors are visible. Repeat the process with all the dough. Using little ghee or oil flatten these with pastry roller[belan] in round or oval or any other shape to a thickness of about 3mm.
Deep fry each raw pudi separately until golden brown. Serve them hot with sabji, raita dal, kadhi, curd, chhole, pickles, salads, etc.