Take colocassia, red
chilli powder, salt, garam masala powder, carom seeds, turmeric powder, ginger paste, water chestnut flour and coriander leaves in a bowl and mix well.
Divide the mixture into
equal portions and shape them into round tikkis.
Heat sufficient oil in a
non-stick pan. Place the tikkis in it and shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.
To make cherry
tomato compote, heat 1 tbsp oil in another non-stick pan, add mustard seeds, curry leaves, green chilies, cherry tomatoes, salt and sugar and mix well. Simmer on a low heat till the tomatoes turn pulpy.