Pressure cook peeled beetroot and potatoes for 2 whistles. Let the pressure drop naturally.
Grate the beetroots and potatoes finely. To this, add finely chopped onions and coriander leaves.
In a small pan, dry roast gram flour/besan until nutty aroma comes up.
Add it to the beetroot mixture along with ginger garlic paste and other spice powders - red chilli powder, garam masala powder, coriander powder, cumin powder, dry mango powder, chaat masala and salt. Mix it well.
Divide the mixture into balls of equal size. Prepare cutlets of desired size and shape, set aside.
When the cutlets are shaped, press each one into the semolina/fine rava and coat both sides well.
Heat a flat cast iron pan and drizzle few drops of oil. Place the prepared cutlets in batches of 2-3 on the hot pan and cook on low flame until the bottom is golden brown.
Gently flip onto other side and drizzle some oil around the Kababs, cook until golden brown.
Push the cooked cutlets to the sides of the pan, letting them cook on the sides crisping up for a few minutes before removing from heat.