In a mixing bowl combine together atta, sooji, beetroot paste and salt, mix well with your fingers

Now by adding water little by little knead a medium tight dough

Cover and keep it for 15 minutes to rest

In the meantime prepare the stuffing, for this roughly crush the cooked moong sprouts in a mixer grinder

Take it out in a bowl and add ginger green chillies paste, coriander seeds, amchur powder, heeng and salt, mix them well, the stuffing is ready

Now take the dough and knead it once again, take 1/4 of the dough and make small sized balls from it

With the remaining dough make medium sized balls

Now roll the small ball into a small roti, place some stuffing in the center and seal it properly, giving it the shape of a ball

Now roll out the medium sized ball into a medium size roti, cut it into two portions

We two semi circles from it, now with the help of little water stick the plain portion of a semicircle to the stuffed ball, it will look like a petal

In this way stick 3 - 4 petals all around the ball, giving it the shape of a rose

In the meantime heat oil for deep frying, first on high flame, then make the flame low

Now slowly slide the rose shaped kachori in the hot oil

Fry on low heat, by turning it at regular intervals, until becomes light brown and crsipy from outside

When done then take it out on an absorbant paper

In this way make all the kachoris, make some small roses also

When done, then arrange them in a plate, decorate with green chutney and tomato sauce

Always fry 2 - 3 kachoris at one time, to maintain the oil temperature and rose shape