Divide the first 3 ingredients into half in two separate bowls. In one bowl add 1/2 tsp of salt and beetroot puree, in the another bowl mix 1/2 tsp of salt and squash puree.
Add enough water and knead it into two separate dough. Cover the bowl with cling film and leave it in a warm place to rise.
When the dough has risen knock the air back and knead it briefly.
Pre-heat the oven to 200 degree C. Now roll out the beet dough into long log shape. Then roll the squash dough into a rectangle. Place the beet dough into the squash dough, seal the edges. Join the ends to form a ring shape.
Bake it in the pre-heated oven for 20 to 25 mins.
Serve warm with hummus or gravy.
Bawarchi of the Week
Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.