To begin making the beetroot parathas, first grind together the boiled beets, green chillies, curd, cumin seeds to a fine paste.

In a mixing bowl, take the mentioned flours and add the above paste. Add the chopped coriander and salt to taste and knead into a semisoft dough using water as required. Add little oil and knead again. Set aside to rest.

Knead well after a few minutes and divide into 8 balls or as desired.

Roll into parathas if desired size using a rolling pin and roast on a hot griddle till well roasted on both sides, using little homemade ghee.

Serve the delicious and nutritious Beetroot Parathas with some coriander chutney and tomato ketchup for breakfast, lunch or dinner or pack them in tiffins for a filling meal!