Puri:.... bind with water into soft dough....
Mek 9-10 smol balls out of the whole dough, in one ball put red colour and 2-3 drops of water and mix it well to get pinkish ball, in another ball put green colour and do de same to get leafy green colour...
keep aside all balls

Paste (Saata):....mix well into paste

Filling 1 (using Malai):.... roast ol on med flame til it's dry...
when cooled down add blanched nuts...

Filling 2 using Khoya:....mix ol well using condensed milk into soft mixture and mek balls dein keep in deep freezer...

Making of Khaaja:
Roll red colour ball in round puri
Roll green same way
Roll plain dough balls in same puris
On each puri apply de paste
e all piled up...
Dust the wrking table and roll into a big roti...

Apply paste on the big roti and roll up like Swissroll meking sure it's intactly rolled
Cut ends then cut 1 inches pcs
Roll slightly each pc into smol puri o can just spread with hands to broaden it
Face the coloured side of puri dwn wards
Place Filling 1 and hlf tbsp in centre...
Place anoder puri on top colour side facing up exactly opposite of dwn puri (dats colors shud b horizontal and vertical facing up)...
Seal ol round the puri can apply water and flatten it

Pinch and press to giv pie look
Deep fry in oil o ghee on med flame
Remove on strainer let excess oil strained out...
Garnish with warak and almonds