In a large mixing bowl, combine grated beetroot, mashed potatoes, chopped onion, green chilies, grated ginger, coriander leaves, cumin powder, garam masala powder, chaat masala powder, red chili powder, and salt. Mix everything well to form a uniform mixture.

Divide the mixture into equal-sized portions and shape them into round or oval cutlets.
Spread suji on a plate. Coat each cutlet evenly with suji pressing gently to adhere.

Heat oil in a shallow frying pan over medium heat.
Once the oil is hot, carefully place the coated cutlets in the pan. Fry them until golden brown and crispy on both sides, flipping occasionally.
Once the cutlets are cooked to perfection, remove them from the pan and place them on a paper towel-lined plate to absorb excess oil.
Serve hot with your favorite dipping sauce or chutney.