Mamta
Rinse 2 medium-sized beetroot and potatoes. Place them in a 2 litre pressure cooker. Add water to cover and ½ tsp salt.
Open the lid when the pressure settles down and drain all the water.
Then peel and grate them in a bowl. Let the grated potatoes and beetroot cool down completely.
Add 1 tsp ground ginger and 1 green chili, ¼ tsp turmeric, ½ tsp Kashmiri chili, 1 tsp fennel, ½ tsp garam masala, 1 tsp coriander, 1 tsp chaat masala, 1 tsp dry mango powder and 1 tsp salt.
Add 2 tbsp corn starch, mix well, and adjust salt to taste. Shape into tikkis or patties.
Place ½ cup rava on a plate. Coat the beetroot cutlet evenly with rava, then dust off the excess.
Heat 2 tablespoons of oil for frying in a pan or tawa. Place the beetroot tikki and begin to pan-fry them.
Once golden and crisp on one side, gently flip the cutlets and fry the other side.
Place them on kitchen paper towels for extra oil to be absorbed.
Serve beetroot cutlets hot with chutney or dip, like tamarind or coriander chutney.