Beetroot Paratha

Beetroot grated 1
Carrot grated 1
Paneer grated 1/2 cup
Onion 1
Tomato 1
Cornflour 1/2 cup
Fried gram flour 1/2 cup
Ginger garlic paste 1 tbsp
Curry leaves - 1 sprig
Coriander leaves - 1 handful
Mint leaves - 1 handful
Green chillies - 2 to 3
Salt to taste
Oil for shallow frying

Method:

Knead Chapati dough as usual

Cut Onion and tomato into small pieces.
In a small mixie, put the leaves and grind chillies and grind coarsely.
In a bowl, first put all the flours, salt.
Now add grated vegetables, paneer, grinded leaves, ginger garlic paste, onion and tomato.
Knead like you do for ribbon pagoda.
Add water if you need.

In a Kadai, pour oil, and put the mixture and saute for 3-5 minutes. 
Now the masala is ready.
Spread the Chapati and place a lemon size ball of masala in the middle, close and spread again.
Put it on the tawa, fry with oil or ghee till golden brown and enjoy

For variations, try this Paratha with all root vegetables