Squeeze beetroot with hands to extract juice.

For Dough- In a mixing bowl, add refined flour, salt, 1tsp oil and beetroot juice(add little water if required).

Knead until soft dough is formed and keep aside to rest for 10-15 minutes. Roll it out into a paratha.

Heat remaining oil in a tawa and cook paratha from both sides until it gets little brown spots. Keep it aside.

Paneer mix- In a bowl add paneer, sweet corn, carrot, olives, coriander leaves, salt, chilli sauce, and mayonnaise. Mix well.

Heat a non-stick pan (slow flame) and warm paratha from both sides.

Place above paneer mixture in center of beetroot paratha, warp it tightly and serve