Cooking Method :
Sprinkle salt on the grated beetroots, mix well and set aside for 10 mins.
Meanwhile mash the potatoes and add the onions, green chillies, cilantro, ginger & gerlic paste. Mix well.
Squeeze the juice out of the beetroots and combine the flesh with the mashed potatoes. Add in cumin powder and dry mango powder & mix well.
Roll the mixture in your plams and make balls and then flatten them a bit and keep aside.
Now in a separate bowl , mix some all purpose flour with water and in a flat plate pour out some bread crumbs. Dip the tikkis in the all -purpose flour & water mixture and then into the bread crumbs. Once done, keep in the refrigerator for an hour.
Heat oil in a skillet on medium flame. Once the oil is hot, carefully place the tikkis into the oil and allow to cook both sides for about a minute and a half. Once it becomes brown in colour transfer into a platter lined with a peper towel.
Our beetroot Tikki is ready... Serve hot with tomato sauce, green chutney or tamarind chutney.