In a mixing bowl, mix together whole wheat flour with 1 -2 teaspoon of melted ghee, ginger green chili paste (if adding), salt and carom seeds. Use your fingertips to mix.

Now add grated beetroot and mix well.

Add water, a little at a time and knead the mixture into a soft dough. Keep the dough covered for 10-15 minutes.

Pinch out a small portion of the dough and roll it out into a small disc. Add a little ghee on it and fold it in half to get a semicircle shape. Apply some more ghee and fold again to get a triangle shape.

Roll out this paratha to the desired thickness, trying to maintain the triangle shape.