Combine the whole wheat flour, all-purpose flour, and salt. Knead into a dough, cover, and let it rest for 20-25 minutes.

To make the green chutney: Blend the cilantro leaves, green chilies, garlic cloves, and sugar until smooth. Mix in the salt.

Heat oil in a skillet. Add finely chopped onions and sauté for 2 minutes. Add green chilies and garlic cloves, and sauté for another 1-2 minutes.

Add red chili powder and cumin powder, mix well, and cook for 5 minutes. Stir in the tomato ketchup and mix thoroughly.

Add paneer cubes, mix well, and cook for 2 minutes. Turn off the heat.

Knead the rested dough again, divide into small balls, and roll each into a round flatbread. Heat a griddle and cook each flatbread on both sides with a little ghee to make parathas.

Spread green chutney on a prepared paratha, then add the paneer filling. Top with sliced beetroot and onion.

Add lettuce leaves, cilantro leaves, and grated cheese. Roll up and wrap in aluminum foil.

Your Paneer Kathi Rolls are ready to serve.