veg
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 the stuffing:
250g / 8oz beetroot, grated fine
4 medium sized onions, sliced finely
4 green chillies
2.5cm / root ginger, peeled and grated finely
1 clove garlic, crushed
5ml / 1 tsp. garam masala powder
Salt to taste
45ml / 3 tbsp. ghee
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 ( oval ), put a little beetroot filling in the centre and seal the edges. Heat the frying pan, add some ghee and fry the parathas till light brown.