Blend spinach & mint leaves,boil beetroot & blend with water,boil grated purple cabbage,take turmeric add water & mix well.Now take maida & wheat flour in a bowl add salt,carom seeds,oil & ghee mix everything well,Divide in 5 parts.

In one part of flour add turmeric water knead tight dough add 2 drops ghee knead & cover,rest for 10 minutes,in plain flour add water,knead tight dough add 2 drops ghee knead & cover,3 part add purple cabbage water knead dough add 2 drops ghee knead,rest,same process on beetroot & spinach,mint dough.

Now prepare saata mix ghee & rice flour for 3 minutes with fingers.knead all dough with ghee for softness.roll all dough with the help of rolling pin.

Apply saata on plain white roti keep beetroot roll apply saata keep spinach roll then light blue,then turmeric.Roll all five rotis.

Cut in small pieces,slightly press,roll thick mathri.Make marks with forks this help avoid the mathri puffing up while frying.put the mathri in medium heat oil.

Fry mathri on low flame till they turn golden brown both sides.Serve in serving plate with masala ginger tea ☕️.