Pressure cook potato and beetroot, mash separately with a little salt and keep aside.
Take half potato mash and mix it with the beetroot mash.
Mix all the spices along with chopped onion, chopped green chillies and chopped coriander.
Make a ball of the mixed mash, cover it with plain potato mash. Roll the covered veg ball in fine breadcrumbs and pat in into flat oval shaped cutlet and shallow-fry on tawa until brown.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.