Mix whole wheat flour, beetroot, peanuts, onions, coriander leaves, lemon juice, green chillies, salt and onion seeds.
Add sufficient water to knead to soft dough.Divide into equal portions and roll into balls.
Roll into triangular paranthas dusting flour.
Heat a non stick pan. Place the parantha and cook on both sides till light brown.
Drizzle ghee and cook till fully done. Serve hot with tomato ketchup.