1. Cook potatoes until tender. Let the potatoes cool down. Grate the beetroot and potatoes in a bowl. Add the breadcrumbs, the green chillies, and all the other ingredients except the semolina. Mix well. Season to taste.
2. Form the mixture into balls and shape into tikkis (these are traditional Indian flattened patties) and set aside on baking paper until ready to cook. Spread semolina or breadcrumbs on a plate and coat the tikkis in it.
3. Heat about 3cm of sunflower oil in a large heavy-based pan on a medium heat. Fry the tikkis without over crowding for 2-3 minutes on each side until crispy. Alternatively brush with some olive oil or spray oil and put under a hot grill until crispy.
Serve with coriander chutney.