Firstly peel the skin of beetroots, wash and chop them into 2-inch pieces. Next, add them into a pan with some water.Cover and cook for 5-6 minutes and turn off the stove. Once cooled, puree them in a blender without water.
In a bowl, add wheat flour, pureed beetroot, coriander leaves, mint(pudina) leaves, ajwain, turmeric powder, red chili powder, garam masala, amchur powder, oil, and salt. Mix well.
Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at-least 10-15 mins.
Make balls from the dough. I was able to get six balls.
Roll the parathas to 3-inch diameter using a chapati roller. Then spread little oil or ghee on it using a spoon.
Fold from one side (from top) then the other side covering the previous fold (from bottom).Again spread oil and sprinkle some wheat flour. Again fold from left and then right. It should look like a square. Then roll it to a slightly thick square-shaped paratha.
Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top.Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.