Take the chopped beetroot in a mixer and grind the together to fine puree along with some water. Keep it ready.

Sieve the flour in to a wide bowl. Add pureed beetroot, salt, turmeric powder, red chilly powder, garam masala and chopped coriander leaves. Give quick mix to get it crumbled form. Then adding water in steps knead a pliable dough.

Keep the dough covered with damp cloth for about 15-20 minutes. And then divide in to 10-12 equal sized balls.

Dust the rolling board with enough flour and keep a dough ball. Slowly roll it in a circular fashion to form a 5" disc.

Meanwhile heat a skillet and transfer the rolled paratha over it. Apply ghee over the paratha and as bubbles form, flip and cook the other side as well till some brown spots appear.

Repeat the process with rest of the dough. Gorgeous beetroot paratha is ready to serve with some yogurt and pickle.

Add just enough water to grind the beetroot otherwise it will turn very thin and watery.

Adjust spice powders according your taste.

Finely chopped coriander leaves make the beetroot paratha look attractive. So do not skip it.

The dough consistency is very important. It should neither be stiff nor too loose. The dough shouldn't have any cracks on it, if it has then sprinkle some more water and knead.