Chilli Tomato Paratha / Spicy Tomato Chapathi

This is one of my recent experiment which turned out Super Hit with my kids. Week days dinner will be mostly Chapathi & Curry. My kid wanted his chapathi to be colorful, like green(Palak Paratha), Yellow(Dal Paratha), Pink(beets Paratha) and this time he asked me,
Sanjay - Mommy, do u know to make red color or blue color chapathi?! Daily its boring to eat plain            
               chapathi...can u make some red or blue chapathi today?
Me -   sure dear, which color u want Red or Blue?! (Praying myself that he should say "Red" and not
           blue :)
Sanjay - after lil' pause....today red color chapathi & tomorrow blue ok?!
Me -   Thank God!! :) and started thinking what to add for red color?!
First thought to make chapathi with Pizza sauce then changed my mind since wanted to use fresh vegetables and made this mild Tangy & Spicy Tomato Chapathi. The chapathi tasted so good and both Sanjay & Akshay loved it and asked me to make it again :)I served this chili tomato paratha with Coconut Chutney and that combo also worked. I was happy that becoz of Sanjay i got one new post to share here..U too try this for your kids and let me know the result. Now off to the recipe...

Ingredients(makes about 10 chapathi)

1. Whole Wheat Flour / Atta Flour          2 cups
2. Turmeric powder         a generous pinch
3. Salt      to taste
4. Ajwain seeds/Omam    1/4 tsp(crushed)
5. Cumin seeds                  1/4 tsp
6. Oil     1 tsp + to toast chapathi

To Wet Grind

1. Tomato            2 no. large
2. Green chili      2 no.
3. Ginger              1" piece
4. Cilantro/Coriander leaves     1/2 cup or 10 stems

Method

• First grind all the ingredients under the heading "To Wet Grind" to fine coarse paste and keep ready.

• Take a wide bowl, add flour, salt, cumin and ajwain seeds mix well and add the ground paste and mix together to form a dough and apply oil and knead to smooth and pliable dough.
• Keep covered and let it rest for 20-30 minutes.

• After that divide the dough in to 10 equal balls and using a well floured surface roll one ball at a time to 8" or 9" little thick paratha and repeat the same for all the remaining balls .
• Heat a griddle, when it gets really hot, toast the paratha on both the sides with few drops of oil and remove from the tawa.

• Super soft n delicious Chili Tomato Parathas ready.
• Serve with any curries or simple pickled curd/yogurt. We had it with Coconut Chutney.

Friends do u have any idea to make Blue color Paratha?! if so plz share :)