Menthi beet root paratha

Ingredients	Quantity
Chopped fenugreek leaves	1 cup
Wheat flour	2 cups
Grated beet root	1
Chopped onion	½ cup
Chopped green chili	2
Ajwain (vaamu)	1 tea spoon
Dania cumin powder	1 tea spoon
Garam masala powder	1 tea spoon
Salt	To taste
Coriander leaves	Few
Oil	3 table spoons

Preparation method

1. Wash the fenugreek leaves and grind it into the paste.
2. Take a wide bowl, add wheat flour, salt, oil, fenugreek paste, mix it and add water to prepare chapatti dough and cover the lid for 30 minutes. Then prepare round shape small balls keep it aside.
3. Heat the pan add onions fry it for 1 minute then add salt, ajwain fry it well. Then add grated beet root fry it for 3 minutes then add Dania cumin powder, garam masala powder, chopped coriander leaves mix it well. Then switch off the flame. Then stuff is ready for paratha.
4. Heat the chapatti pan then prepare chapatti and stuff it with  curry at middle then close the ends , and  roll it prepare round shape paratha  and put in chapatti pan and apply  oil and toast it both sides.
5. Then serve paratha with curd chutney very tasty and yummy.