Ingredients:

• 1 Beetroot (medium)
• 2 boiled Potatoes
• 1/2 cup – shredded cheese
• 1 tsp – gram flour (besan)
• 1 tsp – Cashewnut powder
• 1/4 tsp – black pepper powder
• Salt – to taste
• Oil – to fry

Method:

1. Peel the beetroot skin and parboil them for 3-4 minutes. Drain water and roughly cut the beetroots into pieces.
2. Grind them coarsely in a mixer jar (with no water) and transfer it to a mixing bowl.
3. Add all the other ingredients and mash them well.
4. Heat some oil in flat pan and shallow fry tikkis till crispy outside.
5. Serve hot paired up with yogurt dip.
6. Recipe Courtesy: My Own Food Court