• You can boil the potatoes and beetroot in a stock up filled with water until the veggies are fork tender or regular pressure cooker for upto 2-3 whistles on medium or in Instant pot (my preferred way).

To boil potatoes and Beetroot in Instant Pot

• Add 1.5 cups of water to the stainless steel pot and place the beetroot and potatoes on a trivet and pressure cook on manual (high pressure) for 15 mins for bigger ones cook for 20 mins followed by quick release.
• Using tongs carefully transfer the beetroot and potatoes on to a plate for cooling. Once cool enough (still warm) to handle, start peeling them.

  You may want to wear gloves while peeling beetroot if you don't like pink hands :) Grate them and keep aside while you gather other ingredients.

To make the Beetroot Cutlets

• 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.

To fry beetroot cutlets:

• Heat sufficient oil in a deep wok or pan on medium heat and once hot, add the cutlets one or two at a time. Do not overcrowd. Fry until golden brown and keep flipping in between. 

  Drain and remove on a tissue paper to absorb excess oil.  You can also shallow fry these cutlets, bake or airfry them (see notes for details).

To bake beetroot cutlets:

• Preheat the oven to 375F-400F. Line baking tray with parchment paper. Spray with cooking oil to evenly coat the parchment paper.  Place the breaded cutlets on it and spray the cutlets too. Cook for about 20-30 mins or until done and golden brown  flipping them halfway through

To Air-fry beetroot cutlets:

• You can air fry them with and without breading. For breading, dip the tikki in regular bread crumbs to form a thin layer and then air-fry at 400F for 10-15 mins flipping half way through.
• Our crispy and vegan Beetroot Cutlets are ready.  Serve them hot as snacks or appetizers with some Green chutney and/or tomato ketchup.