• 2 cups wheat flour;
• water for kneading the dough;
• salt to taste;
• 2 tbsp. ghee.

For the stufffing:

• 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.

To prepare the stuffing:

• 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.

1. ADD two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.
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.
3. Heat tawa, add some ghee and fry the parathas till light brown.

(contributed by Gowri Vaidyanath, Jamshedpur)