Method

Beet Dough

1. Cut the beet into 1 inch cubes.
2. In a small pot, on medium heat, add 1 ¼ cups of water and bring to a boil.
3. Add the beet and cook for 12 to 15 minutes or until the beets are easily poked with a fork. Switch off the stove.
4. Add the mixture into a blender and blend until you get a smooth puree. Cool until warm, you should be able to touch it with your bare finger. Add another ⅓ cup water to the mixture and stir to combine.
5. In a large bowl, add the whole wheat flour, salt, 2 tablespoons of the vegetable oil and the beet puree and knead the dough with your bare hand for about 2 minutes, until you do not see any flour on the sides of the bowl. Keep kneading for about 2-3 more minutes until you get a smooth, pliable dough. If the dough is sticky, add about 2 to 3 tablespoons of additional flour and knead again until it is not sticky. Add about a tablespoon of vegetable oil and massage for another minute. Cover with a damp cloth or damp paper towel and set it aside for 30 minutes.
6. Divide the dough into 11 portions, and roll each portion into a ball between the palm of your hands. Set aside.

Gobi and Paneer filling

1. In a large bowl add the cauliflower and paneer, stir to combine with your hand.
2. Add the remaining ingredients like cumin seeds, garlic, green chillies, salt, garam masala, Kashmiri red chili powder and cilantro.
3. Mix until well combined. Using an ice cream scoop, take a heaped scoop of the mixture between the palm of your hand and squeeze in your palm. It should hold the shape. Roll each portion into a ball between the palm of your hands to get a round ball. Set aside.
4. Make 11 balls in all. 

Assemble and cook the parathas

1. Setup an assembly line of the gobi-paneer balls, the beet dough balls, and a small bowl with whole wheat flour.
2. Place your marble board and rolling pin ready on your work surface as well.
3. Place a medium to large skillet on medium-high heat on the stove.
4. Flatten the beet dough ball into a round disc and dip it into the bowl of whole wheat flour, and place it onto the marble board.
5. Start rolling the flattened disc to form a round disc about 4 to 5 inches in diameter. 
6. Place a gobi-paneer ball in the middle, and start wrapping the dough around it like a small parcel with excess dough on the top. You can pinch and remove the excess dough. Flatten the round ball into a disc.
7. Sprinkle whole wheat flour on the top of the disc and on the marble board, and gently start rolling the dough into a large disc about 6.5 to 7 inches in diameter. Use gentle and continuous back and forth strokes to move the dough around in a circular motion, such that it flattens and grows in diameter to form a large circular disc.
8. Gently place the paratha onto the heated skillet. Add about 2 to 3 teaspoons of oil or ghee around the paratha, and on top to grease it. Cook the paratha for about 2 minutes. Flip it using a spatula, onto the other side, you should see that the flipped side will have brown spots. Add ½ a teaspoon of oil or ghee on the other side of the paratha. Cook the second side for about 2 minutes. If rolled well, the paratha will puff up like a balloon. This takes practice but you will eventually get the hang of it once you make it a few times.
9. Flip it again to see if the second side is cooked well, and has enough brown spots. If yes you can flip it again and place it on a large plate on the side.
10. Repeat the process for the remaining 10 parathas.
11. Serve immediately with yogurt and some mango pickle and/or onions.

Note: You can cover the leftovers in aluminum foil and store in the fridge for upto a week.