Peel and chop the beetroot into small cubes, add water and salt and bring to a boil till it becomes soft and mushy. It took me half an hour in a half closed lid pot. Leave it to cool with the lid closed.

Soak the saffron in the beaten curd for at least an hour. Cut the paneer into medium sized cubes. Put all the dry ingredients, mustard oil, curd with saffron, lemon juice in a bowl and mix. Then add the paneer into the spice / masala concoction and marinate it and let it rest for an hour.

After one hour, heat oil in a kadai and add the onion and saute for a minute and then add the bellpepper and a pinch of salt and black pepper, saute for a minute. Then add the marinated paneer, mix and cook for about 5-10 minutes till the oil seperates from it....be gentle.

In the meantime, chop/ slice the red and yellow bellpeppers and onion. Puree the beetroot with the leftover boiled water. Take the flours, salt, sugar and mix then add the veg oil and mix then add the puree (do not add at one time add as needed). If needed add water to knead the dough (I needed 1/4 cup water). Make it into a soft dough and let it rest for at least 20-30 minutes.

For the stuffing, julienne the carrot, beetroot and onion. Chop the chilli and coriander leaves. Then in a bowl mix everything with black rock salt, black pepper and lemon juice and keep it aside for assembling later.

Now when everything is ready for the stuffing. Make the Paratha for the Paneer Roll with the beetroot dough. Divide the dough into 6 smaller dough balls and apply oil to help in rolling it out to form like round Rotis/parathas, put it on a hot tawa and cook and fry it just the way you would make any paratha.

Once the Paratha is ready, assemble the stuffing of paneer and veggie mix, sprinkle black rock salt, lemon juice and black pepper as per taste. If you like sauce please feel free to add and make the paneer roll as per your taste.