First of all steep the butterfly Pea flower in hot water for at least an hour or so in a glassware. Grind the spinach with water in the blender. Grate beetroot and carrot, mix 1/4 tsp Salt in it, cover and keep for an hour.so that the moisture is released by it. Strain and use each of it to knead 1/2 cup maida as required for all the three colors (if required add water but I didn't require to add.rather butterfly Pea flower tea was excess.I had it as tea afterwards.)

In a bowl take 1/2 cup maida for each color, add a pinch of Kalonji, a generous pinch of salt, half tbsp ghee/ Vanaspati ghee/veg oil. Add the different colored water and knead the dough. For yellow add Turmeric powder and add water as required and knead the dough.
(Do not throw away the vegetables after extracting color, add them in the whole wheat flour to make parathas/ rotis)

Cling wrap them and let it rest for at least half an hour. Start heating the veg oil. Take each dough one by one, flatten it like a roti, do not make it too thick or too thin.cut it into diamond shape with the help of a knife. Once the oil heats up (do not overheat let it be medium hot) lower the flame and fry it till the nimkis becomes crispy. Do not overcrowd the oil.put the nimkis as much as the kadai and oil can accommodate.

Once fried keep it on a kitchen tissue paper to absorb the extra oil. In this way finish making and frying all the nimkis.roll, cut and fry. Once it comes to room temperature.keep it in an airtight container.