Beetroot Thepla

Ingredients: 
2 cups Supreme Chakki Atta 
¼ cup Supreme Besan 
1 cup beetroot- grated 
½ cup coriander- chopped 
4 green chillies- finely chopped 
1 tsp Supreme Garam Masala Powder 
1 tsp Supreme Cumin Powder 
1 ½ tsp Supreme Sesame Seeds
1 tsp Supreme Chilli Powder 
1 tsp Supreme Amchoor Powder 
Salt to taste 
2 tbsp oil
Just over ½ cup water 
Ghee 

Method: 
Into a large mixing bowl add all the ingredients except for water and ghee. Mix until well combined then pour in small amounts of water at a time and continue to mix until you have a soft dough. Cover and set aside for 20 minutes. Lightly dust the worktop with atta and tip the dough on top. Roll the dough into a log and cut into 8 equal portions. Roll each portion into a ball and cover with a damp cloth. Heat a tawa/ frying pan over medium-high. Take a dough ball and dip the dough in atta and roll using a rolling pin into 7.5 – 8 inch circles. Place the thepla on the preheated tawa. Drizzle and spread ghee over the thepla and cook both sides until brown spots appear on both sides. Serve hot with pickles/achaar and yogurt.