In a mixing bowl, combine whole wheat flour, cumin powder, sesame seeds, chili paste, ginger paste, coriander, mint, olive oil, salt, grated beetroot, and mashed avocado.

Mix well until all ingredients are combined.

Knead the mixture using your hands or a dough hook on a stand mixer, adding water gradually until a soft dough forms.

Let the dough rest for 30 minutes.

Briefly knead the dough again and divide it into 14-16 equal portions.

Roll each portion into a ball, then flatten with your palm.

Dust each flattened dough portion with flour and roll them into thin circles (approximately 6 inches in diameter).

Preheat a skillet over medium heat.

Place the rolled-out dough on the hot skillet.

After a few seconds, when small air pockets appear, flip the chapati.

Smear about 1/2 teaspoon of olive oil on the surface, then press and turn the chapati using a flat spatula to cook evenly.

Flip the chapati to the other side and repeat the pressing and turning motion.

Cook until brown spots appear on both sides of the chapati.

Remove from heat and place on a flat plate.

Serve warm with Punjabi Chana Masala and Masala And Plain Lacha Pyaz Recipe - Pickled Onions for lunch or dinner.