Sweet and Spicy Purees!!

Here’s my second entry to Roti Mela!!
The recipe is a mix of my creativity and my mother’s tips! So it’s a blend of both!

Recipe Serves 2 to 3

For Sweet Purees
Ingredients
2 to 3 Carrots peeled and grated
1 tspn. Elaichi powder
3 to 4 tbspn. Sugar
2 cups Wheat flour (Wheat flour should be almost in same quantity of grated carrot)
½ tspn. Saffron or 1 tspn. Saffron essence
1 ½ tbspn. Milk
Oil for deep frying
Salt to taste

Method
Heat 1/2 cup water in a pan, add grated carrots and sugar and mix well. Cover it. Let the carrots cook for 3 to 4 minutes, till they become soft. Let it cool. Mix saffron with milk. Now, grind the cooked grated carrots, elaichi powder and saffron soaked in milk together and make a fine paste. You can add some more sugar if you want the purees to be sweeter before grinding. Mix the paste with the flour, add salt and knead to make soft dough adding water and oil. Make small purees of the dough and deep fry. Your crisp hot and sweet purees are ready. They spread a lovely fragrance in the whole house when you fry them.
You may add an artificial colour to the wheat flour while kneading for more colourful looking purees.

For spicy Purees
Ingredients
1 to 1 ½ cup finely chopped coriander
3 green chillies finely chopped
2 pods garlic finely chopped
1/4” ginger peeled and finely chopped
2 cups wheat flour
Salt to taste
Oil for deep frying

Method
Grind coriander, garlic, ginger and green chilles together to make a fine paste. You may add water to make it fine. Mix this paste with the wheat flour, add salt and knead to make soft dough by adding water and oil. Make small purees of the dough and deep fry.
Your spicy, crispy & hot purees are ready to be relished!

The combination of them together with some mouth watering mango pickle makes a scrumptious snacks recipe.