Mix Maida. rava and 1/4 cup heated ghee or oil in and combine well.
Make 3 equal parts of this mixture. Add beetroot puree as required to one part and spinach puree to second part as required to make a medium dough.
Add water to third part of mixture and make a medium dough. Cover and set the dough aside for half an hour.
For filling: Roast coconut lightly until just pink. Roast semolina in ghee until it emits aroma and turns light brown.Crush coconut with hands or in a blender
Mix coconut,sugar, roasted khoya and semolina, ground cashews nuts, and cardamom powder. This is the filling for Rangeen Gunjia.
How to proceed: Knead all three doughs well again.
Roll out one ball with green dough with a rolling pin into a thin green puri(disc).
Keep it under a wet cloth and flatten out another ball from white dough and red dough into a similar shaped discs. Place the white puri over both puris and press gently.
With gentle hands, wrap all three coloued the puris tightly to form a roll.Trim both the ends of the roll and cut it lengthwise into 1 inch wide pieces.
Place a piece on the rolling board press it with palms and roll it out into a thin disc.
Do not apply any flour to it.Place 2 tsp of filling in the center of the disc. Apply some water to the edges and seal tightly.
Fold the disc in half to form a semicircle using a mould. Press to seal tightly.
Trim off the extra edges to get the curvy edges.Similarily prepare all the gunjias with remaining dough .
Fry gunjias in the batches of 2 to 3. Once light golden, remove and drain on a paper towel. Store in airtight container after it is cool.
