Pressure cook beetroot with ½ cup of water for a minute, after one whistle.
Heat oil in a karahi and add the mustard seeds. When they start to splutter, add chana dal, urad dal, dry red chillies and curry leaves.
When the dal turns golden-brown, add the cooked beetroot and sauté for a few minutes.
Add turmeric powder and salt to taste. Then, add the MAGGI Masala-ae-Magic and grated coconut.
When cool mash the beetroot and add the mashed potatoes. Mix well and adjust salt to taste. Shape into tikkis/cutlets and shallow fry till golden brown.
Serve hot with mint-coriander chutney