Beetroot Parathas

INGREDIENTS:
2 cups wheat flour
Water for kneading the dough
Salt to taste
2 tbsp. ghee
Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.

For 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

METHOD:
- 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.
- 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.