Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
Now saute in ginger paste and green chilies for 30-40 seconds.
Add grated beetroot and salt. Mix and cook till beetroot is soft and no more moisture left.
Add mashed potatoes and all the spices (red chili powder, coriander powder, amchur and garam masala). Mix and cook for 2 minutes.
Then turn off the stove and let the mixture cool down.
Kneading The Dough:
Mix in chapati atta and salt in a bowl.
Add oil and mix using fingertips.
Start adding little water at a time and keep kneading till you get soft and smooth dough.
Cover it and let it rest for 15 minutes.
Shaping & Cooking Paratha:
Divide the stuffing mixture into 10 equal portions and knead the once again after resting period and divide into 10 equal portions.
Take one dough ball and dip into dry flours. Roll into 4 inch diameter circle.
Place one stuffing portion in the center and gather edges, seal it, press lightly using fingers to make disc.
Dip again into dry flour and roll into 6-7 inch diameter circle.
Heat the tawa on medium heat. Once hot place the paratha.
Dry the paratha by applying oil on both sides and by pressing with spatula. Once you see brown spots on both sides, remove it from tawa and keep in insulated container.
Repeat the same procedure for rest of the paratha.