Rainbow Boondi

Ingredients 

• 2 tablespoons spinach puree
• 2 tablespoons carrot puree
• 1½ tablespoons beetroot puree
• ½ teaspoon turmeric powder
• 2 cups gram flour (besan)
• Salt to taste 
• 4 teaspoons oil + for deep-frying 

Method

1. Take gram flour in a large bowl, add salt and add 1 cup water, little by little, whisking continuously for 8-10 minutes, to make a smooth batter.
2. Divide the mixture equally into 4 bowls, add spinach puree in the first bowl, carrot puree in the second bowl, beetroot puree in the third one and turmeric powder in the fourth bowl.
3. Add 1 tsp oil in each bowl and whisk except the one with turmeric. Add 2 tbsps water in the bowl with turmeric and whisk well.
4. Heat sufficient oil in a kadai, hold a small perforated spoon on top of the kadai, place a portion of the yellow batter and gently tap directly into the hot oil. Deep fry the boondi till crisp. Drain on an absorbent paper. Similarly make boondi with the spinach mixture, carrot mixture and beetroot mixture.
5. Once the boondis have cooled down to room temperature, store them in layers in an air-tight container and serve as required.