Fry the onion, ginger, garlic and chillies in 3 ['Asps of ghee till soft. Add the kheema and brown well on all sides. Mix in the rest of the filling ingredients and remove from fire. Beat the egg whites and yolks separately. Season the yolk with salt and fold into the white, along with the flour. Now heat a flat pan or griddle and grease it well. Spread 2 thlsps of egg mixture to a thin, round shape. Fry till firm (but not browned) on both sides, and remove on to a plate. When all the mixture has been used up this way, place a portion of the kheema filling on one end of each omelet and roll into a tight roll. Secure with toothpicks and deep fry till golden. Drain and place in a serving dish, covering with tomato sauce (blended with a little chilli sauce). Garnish with shredded cucumber and beetroot and serve surrounded with crisp wafers or potato chips.