Wash, peel and grate the beetroot. Squeeze the juice into a mixing bowl.
Heat oil in a deep pan, then add the cumin seeds and chopped onions, sautéing until the onions turn a light brown.
Add the ginger and garlic paste to the pan, then add the coriander and chilli powders. Add the salt and sauté for one minute. Add the grated beetroot and sauté for a few minutes until the beetroot is half cooked, then cool the mixture down.
Boil the potatoes in a saucepan, once boiled, grate into the mixture. Divide the mixture into equal portions and shape them into balls/patties. In a bowl, mix the plain flour together with 100 ml of water.
Heat oil in a deep pan, dip the patties into the flour mixture to form a thin wet coating over the patties, and then coat in the breadcrumbs and deep fry until a golden brown.
Serve hot with tomato ketchup or mint and tamarind chutney.