Line a baking sheet with some parchment paper and keep it aside.
In a mixing bowl add the grated potato, beetroot, ginger, garlic, onions, green chillies and coriander leaves. Mix and add all the spices – dry mango powder, chaat masala, coriander powder, red chilli powder, cumin seeds powder salt and pepper followed by beetroot leaves and bread crumbs. Using a spoon or hand(preferred), mix it well and form a ball.
This step is required only if you are making it heart shaped. For regular oval or round shaped you can simply shape it by hand (apply some oil to the palms before shaping).
On a cutting board or clean surface layer a parchment paper. Spray it with some cooking oil. Place the Beetroot dough on this paper. Place a plastic wrap over the dough.
Using a rolling pin roll into ¼ inch thickness or to the desired thickness but don’t make them too thick.
Take a heart-shaped cutter (or any shape of choice) cut the dough and place the cutlet onto the lined baking tray. Continue cutting the cutlets till there is no more mixture left to cut another cutlet. Gather the dough again and form a ball and repeat the process (roll and cut) until you are left with a very small portion of dough that you can shape into a ball. Refrigerate these for hour or so or freeze for 15-20 mins.
In the meanwhile prepare the wet and dry coating for the cutlet. In a bowl add all the ingredients for the wet mixture. Use water as required to make a smooth flowing batter (not to thick nor thin). In another bowl add all the ingredients for the dry mixture. Mix well and keep aside.
Remove the cutlets from the refrigerator and one by one dip them first in the wet mixture and then in the dry one. Make sure to use one hand for handling the wet mixture contents and other for the dry as otherwise the dry mixture will become very clumpy.
Dip cutlet (one at a time) in wet mixture shake off excess and then transfer to the dry mixture bowl.
Flip and try coating the cutlet evenly on both sides. Place back on the lined tray freeze for 15-30 mins to set.