For beetroot chapati - In a large bowl, take  wheat flour add salt and grated beetroot and mix and make a dough.

Knead dough for 1 minutes, until smooth. Divide it in equal parts. Take one small roll and roll it with rolling pin.

Lift the circle and place it on hot tawa (medium flame). After 1 minutes turn it. Then it puffed up after a minute. Put ghee and When it cooked both the side then transfer in napkin towel. Repeat with rest of dough balls.

For filling - Heat a pan, add oil and then add onion, garlic and sauté for 2 minutes, stirring occasionally.

Gradually add boiled spinach, boiled Chana, capsicum, and cook for 1 to 2 minutes, stirring until soft.

Add lime juice, salt, chilli flakes and oregano. Then add mozzarella and liquid cheese, stirring until melted. Your stuffing is ready.

Combine all - Take beetroot chapati, put chana spinach cheese stuffing on one side.

Roll it from one side to another side. Cut in small bytes.

Serve with chilli tomato sauce or salsa.