Tricolor Puri

Step 1: Prepare Green Puree

Blend fresh spinach into a smooth puree. Do not blanch or cook the spinach to retain its vibrant green color and nutrients.

Step 2: Prepare Saffron Puree

Blend raw carrots into a smooth puree. Add 1/2 teaspoon Kashmiri red chili powder and 1/2 teaspoon turmeric powder to the carrot puree and mix well to enhance the saffron color and flavor.

Step 3: Prepare Green Dough

In a bowl, take 2 cups of wheat flour. Add salt to taste and 5-6 teaspoons of oil. Mix well. Gradually add the spinach puree and knead into a soft, pliable dough. Ensure the dough is not too stiff or too soft, as this is crucial for the layers to adhere properly.

Step 4: Prepare White Dough

In a separate bowl, take 2 cups of wheat flour. Add salt to taste and 5-6 teaspoons of oil. Mix well. Gradually add water and knead into a soft, pliable dough. This dough should also be soft to ensure it blends well with other layers.

Step 5: Prepare Saffron Dough

In another bowl, take 2 cups of wheat flour. Add salt to taste and 5-6 teaspoons of oil. Mix well. Gradually add the enhanced carrot puree and knead into a soft, pliable dough. The dough should have a bright saffron color.

Step 6: Form Green Roll

Lightly grease a clean surface (like a kitchen counter). Take a portion of the green dough and roll it into a thin, elongated log. This will form the innermost layer of the puri.

Step 7: Form White Layer

Take a portion of the white dough and roll it out into a thin, flat strip using a rolling pin. The strip should be wide enough to completely cover the green dough log.

Step 8: Combine Green and White Doughs

Place the green dough log onto the white dough strip. Carefully wrap the white dough around the green log, sealing the edges firmly. Gently press and roll the combined log to ensure the layers adhere well and form a smooth cylinder.

Step 9: Form Saffron Layer

Take a portion of the saffron dough and roll it out into a thin, flat strip, similar to the white dough. This strip should be wide enough to cover the white-covered green log.

Step 10: Combine All Three Doughs

Place the white-covered green dough log onto the saffron dough strip. Carefully wrap the saffron dough around the white layer, sealing the edges firmly. Gently press and roll the final tricolor log to make it uniform and ensure all three layers are well-sealed.

Step 11: Cut Pedas

Using a tooth floss or a sharp knife, cut the tricolor dough log into small, even-sized pedas (small dough balls). If using a knife, press straight down without dragging to maintain the distinct layers. Gently reshape the pedas if needed to ensure the circular tricolor pattern is visible.

Step 12: Roll Puris

Lightly grease a rolling board and rolling pin with oil. Take one tricolor peda and gently roll it out into a small, thin puri. Avoid using dry flour (palothan) to prevent altering the color and texture of the puri.

Step 13: Fry Puris

Heat oil in a deep pan on medium-high flame. Once the oil is hot, carefully slide a rolled puri into the oil. Gently press down with a slotted spoon to help it puff up. Fry until golden brown and crispy on both sides, ensuring the colors remain distinct and do not over-brown.

Step 14: Serve

Remove the fried tricolor puris from the oil and place them on absorbent paper to drain excess oil. Serve hot with your favorite curry or pickle. These puris are healthy, tasty, nutritious, and visually appealing.

• Do not blanch spinach or cook carrots to retain vibrant colors and nutrients.

• Knead a soft dough for all colors to ensure layers stick together and don't separate during rolling/frying.

• Use Kashmiri red chili powder for color without adding too much spice.

• Roll the dough gently to maintain the distinct layers.

• Use tooth floss for perfectly cut pedas (dough balls).

• Fry puris on medium-high flame to prevent browning and maintain color.

• Prepare pedas in advance and fry just before serving.

• Serve with potato curry or pickle