Take the flours, add salt and some oil and knead a semi soft dough, cover and set aside.
Wash and boil potatoes and beetroot in a pressure cooker until 2 whistles.
Grate both potatoes and beet. Crush garlic and green chillies and add to the grated vegetables.
Add all other masalas mentioned above in the section.
Our stuffing should be like this. If it looks loose then add some corn flour or besan. But I did not add as my stuffing was perfect.
Pinch a big lemon sized dough and make balls. Apply some oil in fingers and make cavity.
Stuff a tablespoon full of the beet mixture into the cavity. Pinch and seal it.
With light hands press and roll out chapatis out of it. Roast on hot tawa. Cook on both side by applying ghee or oil.
I packed parathas along with mayonnaise, as my son loves the combination. It can be also eaten with schezwan sauce, chutneys or raita.
