Bind the above into soft dough using tap water, keep aside. Make paste of 1/2 oil and 1 tbsp cornflour Make nine balls of the dough, in two balls put red liquid colour and mix well when all colour blended in it and keep aside. In other balls put green colour and mix well, the plain five balls keep as it is. Then roll all balls in puris. On each puri apply the paste, pile up in this manner two whites, two red, then one white and dein two green and then two whites,

And then two whites, (lay on one another till they are all piled up). Dust the working table and roll into a big roti. Fold this roti like a swissroll and cut in slices. Roll each slice into puri. shallow fry each puri on medium flame till golden colour.

NB: While you fry put the pakwaan and turn over before it comes up, tap the pakwaan in centre slightly with a spoon to open up the layers.
Can keep all plain whites too