Peel and grate the Beetroot
In a big bowl add in the Whole wheat flour, Red Chilli Powder, Turmeric Powder, Cumin seeds, grated Ginger, Asafoetida and salt.
Add the beetroot and mix everything. Squeeze or press the dough mix in your wrist. This helps in beetroot releasing the water.
Leave this for 15-20 minutes. Beetroot will release water.
You might not need any extra water to knead the dough. The water released from beetroot is sufficient.
If at all water is required just add little at a time.
Knead it to a semi stiff dough or like a paratha dough.
Once the dough is kneaded, add 1 teaspoon of oil to smoothen out the dough.
Allow the dough to rest for 15-20 mins minimum.
Make lime size balls (around 1 inch in dia).
Roll this to a 2 inch circle. Spread a drop of oil and seal it.
Use some dry flour when required and roll into paratha (size as required).
Heat a tawa or pan. Grease it with a bit of oil if required.
Once hot, turn the flame to medium and put the rolled side down on the pan or tawa.
After 15-20 seconds flip it.
Let it cook on the underside for 45-60 seconds.
Now apply oil and cook on both the sides until cooked.
Enjoy it with Pickle / Raita / Chutney or just as is.