Prepare the vegetables: Peel and grate the beetroot and carrots. Thinly slice the leek and chop the onion and ginger.

Sauté the aromatics: Heat oil in a skillet, add ginger and sauté until softened. Add onions and stir-fry until translucent.

Cook the vegetables: Add grated carrot and beetroot to the skillet and sauté until cooked through.

Combine and season: Add crumbled paneer, dried seasonings, and salt to the vegetable mixture. Stir in honey and gram flour.

Shape the veg balls: Allow the mixture to cool slightly. Then, shape into small balls.

Fry the veg balls: Heat oil in a kuzhi paniyaram pan or skillet. Place the veg balls in the cavities or oil and fry evenly until crispy.

Sauté the leeks: Separately, heat butter in a skillet. Add black sesame seeds and sliced leeks. Sauté until the leeks soften, then add salt and stir well.

Assemble and serve: Place the sautéed leeks on a plate and arrange the crispy vegetable balls on top. Serve with Tzatziki dip or Mexican Chilli & Cheesy Bean Dip.