Peel and chop the beetroot into small pieces.

Heat water in a saucepan, add beetroot, and cook until soft.

Drain the water and set the beetroot aside.

Blend the beetroot with a little water to make a puree.

In a mixing bowl, combine beetroot puree, wheat flour, red chili powder, turmeric powder, cumin powder, and salt.

Knead into a dough.

Cover the dough and let it rest for 15 minutes.

Divide the dough into small portions.

Roll each portion into a round or desired shape.

Heat oil or ghee on a griddle or pan.

Cook the paratha on both sides until golden brown and cooked through, adding more ghee if needed.

Serve hot with raita and pickle.