Boil the potatoes and beetroot till they can be easily pierced with a fork, about 15-20 mins. I used the same pot, and since beetroot tends to take longer to cook, I cut it into smaller pieces than the potatoes, to help it cook faster.
Drain the beetroot and potatoes, allow to cool and mash.
While the potatoes are cooking, heat a large frying pan with 2 tbsp oil, add the cumin seeds, let them cook for minute till they start sputtering. Add the chillies, ginger and carrot, saute for 5-7 mins till the carrot starts to soften.
Mix the cooked carrot mixture with the mashed potato and beetroots. Add the seasonings - fresh cilantro, mango powder (amchoor), chilli powder, salt and coconut flour. Mix well.
Shape into small balls, the size of golf balls, and flatten into disks.
Heat up a large frying pan (you can use the same one from before) with some more oil.
Mix the coconut flour and arrowroot flour together. Dip the kebabs into the flour mixture and pan fry a few minutes each side till golden brown.
These can be made ahead and keep well in the fridge for a few (3-4) days.