Beetroot paratha

Beetroot paratha - A whole wheat paratha with spicy beetroot stuffing. It is healthy colourful and tasty as well. It can be given for children's tiffin box.
In some versions, the beetroot is made into pure and added to the dough or the grated beetroot is added to the dough along with spiced mix. I like the taste of a stuffed paratha better, so I have made the dough seperately and then the stuffing seperately.
Ingredients

For the wheat dough
Wheat flour - 3 cups
Salt for taste
Ghee - 2 tsp

For the stuffing
Beetroot - 1 medium grated
Green chilli - finely chopped
Coriander powder - 2 tbsp
Garam masala powder - 1 tsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Aamchur powder - 2 tsp

Method
Making the dough
In a bowl take the wheat flour and salt for taste. Add ghee.Add water as necessary and knead the flour into a dough. (Use 1/2 cup hot water to make soft dough). Cover it and allow it to rest.

Making the stuffing
Heat a kadai with a tsp of oil. Add the ginger garlic paste and saute it for a minute. Add the chopped green chilligrated beetroot and saute. This step is needed to remove the moisture of beetroot and the raw smell of it.
Add the spice mixture, i.e., turmeric powder, red chilli powder, coriander powder, garam masala powder and aamchur powder. Mix it well. The beetroot should not be cooked, only it should lose the moisture. It will take around 6 to 8 min for it. Remove from heat. The stuffing is ready.

Making paratha
Now make small balls from the wheat dough and roll it into small circle. Take a spoon of the filling and fold the circle. Gather the edges and pinch them to make it into a ball again. Sprinkle flour as needed and roll it like a chapati.
Once few parathas are rolled heat a girdle. Place a rolled paratha on it and add ghee on both sides and heat both sides. Both sides should be cooked well.
Serve hot with pickle and curds or any simple dal.

Picture of rolled paratha