Mix oil, sugar and baking soda to the flour. Now divide into three equal portions. To one portion, add the spinach puree and knead into a dough. Add water if required. Keep aside.

To the second portion, add the beetroot puree and knead into a dough with required quantity of water. Keep aside.

Knead the remaining flour with enough water and keep aside for 10-15 minutes. Roll all the three dough separately into a big circle, just like chapatti by dusting some flour.

Stack them one over the other and roll them tightly from one end to the other. Cut into 1/2" thick rounds. Roll out each round into a round paratha.

Heat a tawa and fry them on both sides till light golden in colour by drizzling some oil over it and around the edges.

Serve them hot with any side dish.