One tbsp. of Kausari methi ( dried fenugreek leaves)
Salt to taste
Oil for deep frying Peel and cut beetroot into chunks. In a juicer extract the juice of the beet root. Keep the juice for future use. Take the residue, and keep aside. Cut potato into halves. Boil the potato in water, until tender. Let it cool down. Peel the potato. Take big bowl. Add the beet root, potato, salt, garlic powder, cumin powder, fenugreek leaves. Mix well with hand. Add bread crumb as needed to make a tight dough. Make small balls from the dough, and slightly flatten them. Heat oil in a deep frying pan in high. In a plate take bread crumb. Take few balls at a time coat them in bread crumb. Fry until the chops take dark brown color. Serve hot as afternoon snack.