Ingredients
1/2 cup jowar aata
1/2 cup bajra aata
1/2 cup makke ka aata
1 cups gehu ka aata
1 muli
1/2 inch geeli haldi
1/2 inch beet
1/2 inch gajar
1 tamater
Fistful of finely chopped methi
1/2 tsp haldi
1 tsp lal mirch
1/2 tsp ajwain
1/2 tsp til
Salt to taste
Oil
Process
In a parat mix all the aata with haldi, mirch,til, ajwain, 2 tsp oil and salt
Grate muli, gajar, beet, haldi and tamater.
To the aata add all the veggies and mix properly
If required add little water to make a soft dough
Divide the dough into 5-6 parts and make balls
Roll out parathas by dusting the balls with dry aata
Cook nicely on both sides on a tawa.
Apply oil to get a crisp cover.
Serve hot with achar, dahi or ghee
Chhappann Bhog 