Grate boiled beetroot, potatoes, and mix with spices in a bowl.
Mix breadcrumbs or gram flour to bind the mixture well.
Take small portions, roll into balls, and flatten into tikki shapes.
Dip tikkis in a cornflour slurry and coat with breadcrumbs.
Preheat a pan with oil for shallow frying.
Cook until golden brown and crisp on both sides.
Pair with chutney or yogurt dip for a delightful snack.