Beet root – 2
Potatoes boiled – 2
Onion chopped – 1
Green Chillies – 2
Coriander Leaves chopped – 3 tbsp
Minced Garlic – 1tbsp
Cumin Powder – 2tsp
Panko crumbs – 1/2cup
White bread slice – 2
Red chili powder – 1tsp
Chaat masala – 1 tsp
Salt to taste
Oil – for shallow frying
Wash the Beetroots, take a square piece of aluminum foil place the beetroot drizzle olive oil and salt.
Place them in preheated oven for 60 minutes at 180 degree C.
Let the beetroot cool down little. Peel the beetroot and shred them in the Food Processor.
Mash the Potatoes and add in shredded beetroot, damp bread slices, panko crumbs, chopped Onions, Green Chillies, Chopped green coriander and minced Garlic, minced garlic, cumin roasted, red chili powder and salt and mix well.
Check the salt and spices and adjust if needed.
Take small amount of beetroot mix and make tikkis with it and keep aside in fridge to firm up.
When ready to fry, heat Oil in a pan on medium flame, and carefully place the Tikkis into the Oil and allow to cook for about a minute and a half.
When the color change, turn the Tikkis and allow to cook on the other side as well. Remove from Pan.
Serve hot with some Green Chutney or Sauce.