1. Boil around 3 cups of water in a sauce pan, addrnspinach and cook for 2 mins.rnrnDrain the spinach and grind it to a puree.rnrn2. Peel the carrots and beetroot, cut into smallrnpieces. rnrn3. Cook the carrot and beetroot separately by addingrnwater. Veggies can also be cooked in microwave. It will take 2 - 3 mins forrncooking in microwave.rnrn4. Drain the veggies and puree them separately.rnrn5. Mix together, the wheat flour, chilli powder, salt, cardamomrnpowder, cinnamon powder and ginger garlic paste.  rnrn6. Divide the above mixture into three equal parts.rnrn7. Add carrot puree to the first portion of wheat flour,rnbeetroot puree to the second portion, and spinach puree to the third portion.rnrn8. Knead the wheat flourrnportions separately only using the veggie puree  till yournget a uniform dough, no need to add water. Dough should be firm but smooth.rnrn9.Cover the dough portions and keep aside for 10 - 15rnmins. If you keep the dough for a long time before making puris, they soak uprnlot of oil.rnrn10.   Make small lemon sized balls fromrnthe dough adding few drops of oil in the palms. cover the balls with arnlid. rnrn11. Heat oil in a frying pan (kadai) on a high heat.rnTo check if oil is ready drop a small piece of dough in the oil, if itrnfloats immediately oil is ready. 12. Roll the dough into about 6-inch circles. If the dough isrnsticking to the rolling pin or rolling surface, put few drops of oil or wheat flour on thernrolling pin and on the surface.13. Fry the puris in oil till they become light brown in color both sides. Dornnot flip the puris several times, when one side is done flip it, fry the otherrnside and take it out on a  paper towel to drain excess oil.14. Serve hot with aloo curry or onion/ vegetable raita or chole curry.15. To make it easy, press the  puris in roti maker and fry it in oil.rnrn