PREPARATION

1. Take a aluminium foil piece, place 500 grams sweet potatoes in it. Add 2 teaspoons oil and 1/2 teaspoon salt on top of it. Wrap it well. Place them on a baking tray.

2. Take another aluminium foil piece, place 90 grams beetroot in it. Add 2 teaspoons oil and 1/2 teaspoon salt on top of it. Wrap it well. Place them on a baking tray.

3. Preheat the oven to 350°F/180°C. Roast for 40 - 45 minutes.

4. Peel and mash both of them. Keep aside.

5. Heat 1 teaspoon oil in a pan, add 1/4 teaspoon cumin, 1 teaspoon green chili, 1/2 teaspoon ginger and stir well.

6. Add 30 grams gram flour and roast foe 3 - 5 minutes.

7. Now, add 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon black pepper, 1/2 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon dry mango powder and mix it well.

8. Transfer this into the mashed sweet potatoes and beetroot mixture.

9. Mix it well.

10. Grease your hands with oil.

11. Take some mixture in your hand and make a round patty shape.

12. In a bowl, add 95 grams all purpose flour, 250 milliliters water and mix it well.

13. Dip the tikki in all purpose flour mixture and then roll them in bread crumbs.

14. Heat oil for shallow frying in a pan and place the tikki in it. Cook till golden brown and flip gently and cook the other side too.

15. Serve hot with ketchup.