Sorghum beetroot chapati / paratha

INGREDIENTS:

1. Sorghum flour - 2 cups bajra also can be used
2. Grated Beetroot - 1 Medium size
3. Red Chillies - 4
4. Minced Ginger - ½ inch
5. Coriander powder - ½ teaspoon
6. pepper powder - ½ teaspoon
7. garam masala - ½ teaspoon
8. white sesame seeds - ½ teaspoon
9. Salt as needed
10. Water as needed

INSTRUCTIONS

1. Grind grated beetroot along with green chillies and ginger and make puree by adding 1/4 Cup Water.
2. In a wide vessel, add this puree. And add some water. Add all the spices except sesame and carom seeds. Bring it to a boil.
3. Take a bowl and add sorghum flour. Now, slowly add the beetroot water and mix well to form a stiff dough. Make sure no dry flour is left. Keep it covered for 15 minutes.
4. open, add sesame seeds. Grease your palm, knead the dough and make it soft. If it is sticky, sprinkle some flour and make it tight.
5. Divide the dough into small balls. Roll out and make chapati/paratha. Cook both sides on medium heat with some oil. Serve with curd and pickle.