Step 1

Add the oil to a heavy-bottomed nonstick saucepan over a medium heat. Once hot, turn the temperature down to low-medium and add the cumin seeds. Cook for a few seconds until they start to crackle and pop, then add the ginger and green chilli. Cook for 1 minute until fragrant.

Step 2

Add the grated beetroot and cook, stirring occasionally, for 15-20 minutes until it has released its juices completely. Stir through the turmeric, coriander, asafoetida and chaat masala then add a pinch of salt and pepper. Continue to cook for 5-6 minutes then remove from the heat and allow to cool.

Step 3

Once cool add the grated potatoes, cornflour and coriander, mixing well with a wooden spoon to create an even mixture. Divide the mixture into portions roughly 50g each, shaping them either into balls or cylinders.

Step 4

Add the flour to a shallow dish and stir in enough water to make a slurry (add 1 tbsp at a time until you have the consistency of double cream). Put the breadcrumbs in a wide, shallow dish. Dip the beetroot croquettes in the flour slurry and then roll them in breadcrumbs, then dip them in the slurry and crumbs once more for an extra crispy double coating.

Step 5

Half-fill a large heavy saucepan with sunflower oil and heat to 160°C or until a small breadcrumb sizzles upon contact with the oil. Deep-fry the croquettes in batches, turning halfway through, for about 5 minutes or until crisp and golden. Drain on kitchen paper, then serve hot with a yogurt dip, kasundi mustard or coriander and mint chutney.