Make a dough of wheat flour, ajwain, ginger green chilli paste, beetroot puree and salt.

Cover the dough for 10mins and roll pooris of any shape of your choice. Use a cookie cutter to give heart shape.

Deep fry these in medium heat oil flipping both sides. Keep aside.

For dry sabzi- Heat oil in a pan, add cumin seeds, chopped onion, ginger garlic paste and cook till raw smell goes.

Add all the spices, tomato and cook till tomato becomes mushy.

Add boiled and chopped potato, boiled green peas, salt and toss well.

Add 1/2cup water and adjust spices. Cook till gravy thickens a bit.

Adjust spices and salt. Switch off.

Garnish with chopped coriander leaves. Serve hot with pooris.