Wash and peel 250 grams of beetroot, then grate it finely. Set aside.
In a large mixing bowl, combine 2 cups of whole wheat flour, 1 teaspoon of carom seeds (ajwain), 1/2 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, and salt to taste. Mix well.
Add the grated beetroot to the flour mixture and mix well. Gradually add water as needed to form a soft, non-sticky dough. Knead the dough for 5-7 minutes until smooth. Cover and let it rest for 15-20 minutes.
Divide the dough into equal-sized balls (approximately 8-10 portions).
Heat a tawa or flat pan over medium heat. Meanwhile, roll out each dough ball into a circular shape, about 15-20 cm in diameter.
Place the rolled paratha on the hot tawa and cook for 1-2 minutes on one side until small bubbles appear. Flip the paratha and cook the other side for another 1-2 minutes.
Apply a little ghee or oil on both sides of the paratha and cook until golden brown and crispy, pressing gently with a spatula.
Remove the paratha from the tawa and serve hot with yogurt, pickle, or your favorite side dish.