Mix the refind flour, suji, salt, carrom seeds and wheat flour.
Now make a well in the centre and add the oil.
Rub the flour between your palms and mix thoroughly. The flour should be such that you are able to bind otherwise add more oil.
Now divide the flour mixture into 3 parts
To one part add beetroot purée and make a tight dough.
Similarly to the 2nd part add mint chutney and to the white part add achar masala.
Make tight doughs like pooris and keep them separately covered with a wet muslin cloth for half an hour.
Now make long thin rolls out of the 3 doughs, stick them together then cut small portions out of them.
You get small Tricoloured balls of the dough.
Prick 5, 6 times with a knife or a fork.
Deep fry 6-7 mathris at a time in the hot oil at medium to low flame till golden.
Drain on an absorbent paper and let them cool for atleast half an hour.
After the mathris cool down store them in an air tight container.
Serve to your loved ones and guests as and when required.
