Mix the wheat flour with 1 tsp oil, salt and water to make a soft dough. Cover and keep aside.
In a bowl take the grated beetroot. Add the curry leaves, cilantro, green chillies, and salt. Mix them well and keep aside.
Now take the dough and make 4 equal portions and make them into balls.
Now take a ball and roll out lightly.
Take 2 tsps beetroot stuffing and put it in the middle of the paratha, close it by bringing all the sides together.
Pat it lightly and roll it again to make a paratha.
Fry it on a hot pan with oil or ghee on both sides.
Serve hot with onion raitha.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.