1. Take one and a quarter cup of flour and slowly add spinach puree, approximately 1/4 cup at a time. Continue adding puree and combining flour until a dough ball is formed. Knead for 2-3 minutes, grease the dough with a touch of oil, and cover with a wet paper towel. 

2. Repeat step 1 with the beet and carrot puree, so you have three flavour of dough.

3. Divide each flavour of dough into 16 portions. (If you aren’t planning on making 16 rotis, you can put some of the dough in the fridge at this time. It will keep up to 3 days.)

4. Roll each portion of divided dough into a mini ball first, and then into a stretched rope shape about 12-13 centimetres long. 

5. Line up three of the rope shapes (one of each flavour) next to each other, and then roll them into a circle to form a peda/flattened disk shape.

6. Roll out into a circular roti shape.

7. Cook on a tava or in a fry pan heated to medium high. Cook for 9o seconds on the first side, then flip and cook for another 60-90 seconds on the second side. Puff over flame or wire rack.