For the batter: Pour the chickpea flour and water into a container; optionally add black salt or "Kala Namak" and mix well. Let it rest in the fridge for about 2 hours.

Peel the celeriac and slice it into pieces about 1 cm thick, while the beets and sweet potato can be sliced thinly.

Heat water in two separate pots, and when it starts to boil, add a teaspoon of coarse salt to each. Then, add the beets and sweet potato to one pot and the celeriac to the other.

When the vegetables are cooked, drain them and place the celeriac on one plate and the beets and sweet potato on another. Let everything cool.

Remove the batter from the fridge. Heat the sunflower oil in a non-stick pan.

Place a slice of beet and a slice of sweet potato on a slice of celeriac, then cover with another slice of celeriac (like a sandwich). Dip the whole thing in the batter, holding it firmly with your hand (being careful not to let the filling spill out), and then coat it in breadcrumbs. Repeat this process twice to ensure the mixture is well compacted.

Place the cutlet in the hot oil, and once it becomes crispy and golden, remove it from the heat and serve. Enjoy the cutlets while they are still hot. You can serve them with fries or a salad.