• 2 cups wheat flour
• Water for kneading the dough
• Salt to taste
• 2 tbsp. ghee

1. Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.

For the stuffing:

• 2 cups beetroot, grated fine
• 4 medium sized onions
• 4 green chillies
• 2.5 cm. ginger
• 4 flakes garlic
• 1 tsp. garam masala powder
• Salt to taste
• 3 tbsp. ghee

1. Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry the beetroot paste on a low flame. Cook covered, till the mixture is almost dry. Remove from heat.
2. Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot filling in the centre and seal the edges. Roll out into parathas. Heat tawa, add some ghee and fry the parathas till light brown.