Heat a pan and add ghee.
Add the rava and roast it on low flame until aromatic and lightly golden. Add the grated beetroot and sauté well until the beetroot is soft and thoroughly cooked.
Allow the mixture to cool slightly, then shape it into small balls using your hands.
In the same pan, add oil and heat it. Add mustard seeds and let them splutter.
Add the prepared beetroot suji balls to the pan and gently toss them.
Add salt and chilli powder, then gently mix until the balls are evenly coated with the seasoning.
Serve the Beetroot Suji Balls warm.
