Make palak puree along with green chilli and grind beet root with little water.

For Green colour:
Add 1 cup wheat or maida flour add pureed palak and salt and knead into a soft dough.

For Orange colour:
add 1 cup flour add pureed carrot add salt. knead into a soft dough.

For White colour :
Add 1 cup flour and add salt. Knead into a soft dough.

Now add 2 tablespoon oil in a pan and then fry the cottage cheese, carrots and peas for 5 minutes. Then add and add red chilli powder, salt and oregano. Take a paneer mixture and shake well.

After the dough has rested for 20 minutes, knead the dough slightly and pinch a small ball sized dough.

With the help rolling pin roll to a slightly thick puris and cut it with a round jar cap.

Now place a tsp of the prepared Paneer stuffing in the middle.

Also brush with milk or water to the edges. this helps to stick the edges.

Furthermore, fold half and stick the edges together by pressing slightly.

Furthermore, deep fry the karanji in medium hot oil on low to medium flame.

Stir occasionally till the karanji turn golden brown.