Boil beetroot and Potatoes, grate beetroots and mashed potatoes.

In a mixing bowl take potatoes,beetroot,salt green chillis and ginger paste, spices and mix it all to make smooth dough.

Add cornflour or breadcrumbs to bind it. Make a slurry of cornflour and water (1:8 ratio 1 tbsp cornflour and 8 tbsp water).
Make round balls and stuff the cheese mixture.

Dip the balls in the cornflour slurry and coat with breadcrumbs.
Keep the balls in the refrigerator for 20-30 minutes.

Take oil in a wok and heat it on high then set the flame to medium high. Fry the balls until crisp.
Serve with ketchup or any dip.