bake the beets for 45 mins or until soft to touch. My oven took 45 mins, yours might take less or more time.

While the beet is cooking, tor the outer cover of paratha, knead the whole wheat flour, a pinch of salt and 1 tsp of oil and warm water to a semi soft dough. Cover and keep aside.

Let the dough rest for at least 15 mins

Drain, Cool thoughly and puree the beetroot with a pinch of salt. Refrigerate this for 10 mins

Pinch out small roundels of the dough (depending on how big you want the paratha).

With some dry flour, roll to a disc of 4 inch wide. Place 2 tsp of the puree and sprinkle all the masalas -chaat, jeera, garam and chilli powder on the puree. Cover the dough folding the edges and with a LIGHT hand, roll it out to a thickish paratha.

Repeat for the remaining dough and puree.

Heat a tava / skillet to moderately hot.

Place one paratha and cook on both sides with a tsp of oil till golden specks appear.

Repeat for remaining parathas.

Serve hot with chilled curd or pickle