Layers of cooked dough stuffed with vegetables and roasted to perfection, making it a complete and a eye catching dish or tiffin for children.
Boil 2 tbsp chopped beetroot.
Take a blender, add 2 tbsp of boiled chopped beetroot, 2 tbsp chopped basil leaves, 6 walnuts, 1/4th tsp chopped garlic, 1/2 tsp olive oil and 1/8th tsp salt.
Blend till smooth, add 1/4th tsp lemon juice to the pesto and keep aside.
In a mixing bowl, take 4 tbsp wheat flour and the previously made pesto.
Adding a little water, knead it into a soft dough.
Rolling it in a ball, coat them very lightly with wheat flour, flatten them and make it in a circular roti shape using a rolling pin.
Heat a nonstick tava on a low flame and roast the roti on it. Flip and spread 1 tsp ghee on the paratha.
Allowing it to cook, make sure both sides are browned well.
Serve hot with curd.