Firstly pressure cook beetroot with water for 5 whistles; do natural pressure release; let it cool
Add oil, cooked beets along with water, salt, Kashmiri chilli powder, and wheat flour, and grind well
transfer to a wide bowl
furthermore, add carom seeds and wheat flour; mix well and knead a pliable dough
grease your hands with little ghee and knead well for 2 minutes
cover with a damp cloth and rest the dough for at least 1 hour
knead the dough once and divide the dough into equal parts
sprinkle little flour and roll the paratha
Add ghee and heat the griddle
Place paratha and drizzle ghee around and top
After one side puffs up flip and cooks other side
serve hot