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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.