Place the trimmed beets in a pan of cold water over medium heat.
Bring to a boil and cook until a knife slides through them easily, about 40-60 minutes depending on size.
Drain and let cool completely.
Once cool, slip the skins off the beets (wear gloves to avoid stained hands) and mash them as finely as possible in a large bowl.
Heat a non-stick frying pan over a medium heat.
Add the beet mash and stir-fry for 5 minutes to cook off excess moisture.
Add the grated paneer, lemon juice, ginger, garlic, green chiles, garam masala, and salt.
Stir continuously for another 2-3 minutes.
Remove the pan from the heat.
Stir in the chickpea flour and chopped cilantro until well combined. Allow the mixture to cool down to room temperature.
Once cooled, add the beaten egg and mix thoroughly until everything is fully incorporated.
Line a tray or flat surface with wax paper. Take an egg-sized portion of the mixture, roll it into a ball, and gently flatten it into a patty about 2½ inches in diameter.
Place it on the paper and repeat to form 18 kebabs.
Heat 1-2 teaspoons (10 ml / 0.3 fl oz) of oil in a non-stick frying pan over a high heat. Carefully place 4-5 kebabs in the hot pan, ensuring not to overcrowd it.
Fry for 1½ minutes per side, or until a crisp, dark crust forms.
Repeat with the remaining kebabs, adding a little more oil for each batch.
Serve immediately with hot naan and cucumber mint raita.
