Heat oil in a kadai and add jeera and hing, let it splutter then add ginger green chillies paste, saute for a minute,then add haldi, red chilli and dhaniya powder, mix well, then add tomato puree

Cook on low heat until all the moisture evaporates, then add peas and potatoes and salt, mix well and roast for 3 - 4 minutes, then add water as required, let it simmer for 5 - 7 minutes, it is ready

Now make balls from the dough and roll them into thin rotis and cook on hot tawa, then on direct flame, the phulkas are ready

Now for raita add kala namak and jeera powder to the curd and mix well, then add boondis to the mixture, mix nicely, raita is ready

Now for serving take out sabji and raita in a bowl and serve launji and phulke with then