Boil the whole beets in a pan of water for 40 to 60 minutes until a knife slides through with no resistance. Once cool, slip the skins off and mash the beets into a very fine consistency.

Cook the beet mash in a pan over medium heat for 5 minutes to remove excess moisture. Add the grated paneer, lemon juice, ginger, garlic, chiles, garam masala, and salt, stirring for a few minutes until fragrant.

Off the heat, stir in the chickpea flour and cilantro. Once the mixture has cooled down, mix in the egg thoroughly to act as a binder.

Shape the mixture into 18 patties, each about 2.5 inches in diameter, and place them on wax paper.

Fry the patties in a hot oiled non-stick pan for about 1.5 minutes per side. They are ready when they have developed a crisp, dark exterior while remaining soft in the center.