Peel and grate 2-3 medium-sized beetroots. Squeeze out excess moisture using a clean cloth.
In a bowl, combine the grated beetroot, boiled and mashed potatoes, breadcrumbs, chopped coriander, ginger-garlic paste, and spices like chili powder, cumin, and garam masala. Add salt to taste.
Mix everything well to form a dough-like consistency. Adjust with more breadcrumbs if needed.
Take small portions of the mixture and roll them into nugget shapes or flatten them into small patties.
Prepare a batter of all-purpose flour and water or simply dip the nuggets in beaten egg. Roll them in breadcrumbs for a crispy coating.
Heat oil in a deep pan and fry the nuggets on medium heat until golden brown. Alternatively, bake them in a preheated oven at 180°C (350°F) for 20-25 minutes.
Serve the hot nuggets with your favorite dip, like mint chutney or garlic mayonnaise, and enjoy this warm winter treat!