Grate the beetroot finely using a fine grater and set it aside.
2
Heat oil in a pan and sauté cumin seeds, green chili, ginger, and garlic until fragrant.
3
Add the chopped onion and cook until soft and translucent.
4
Add the grated carrot and beetroot, and stir-fry over medium heat until fully cooked.
5
Add cumin powder, coriander powder, garam masala, pepper powder, chaat masala, and salt. Mix well and cook for about a minute to let the spices blend in.
6
Turn off the heat and transfer the mixture to a plate to cool completely.
7
Mash the boiled potatoes until smooth and combine with the cooled vegetable mixture.
8
Add bread crumbs and chopped fresh coriander, then mix and knead into a soft, non-sticky dough, adding more bread crumbs if it feels too wet.
9
In a separate bowl, mix flour, corn flour, chili flakes, and a little salt, then gradually add water to make a smooth, lump-free batter of medium consistency.
10
Shape the potato-beetroot mixture into your preferred form, such as round, oval, or patty shapes.
11
Dip each shaped patty into the batter, then coat evenly with bread crumbs.
12
Repeat the coating process for all the patties.
13
Heat a little oil in a pan and pan-fry the patties over medium heat on both sides until golden and crispy.
14
Remove from the pan and drain excess oil to get crispy-outside, soft-inside beetroot patties.
PrimedTableBETA
