Take potatoes in a
mixing bowl, add carrots, beetroot, salt, red chilli powder and chaat masala and mix well. Add breadcrumbs and roasted chana powder and mix well to make a dough.
cheese in another bowl, add ginger and green chilli and mix well.
Divide the beetroot
mixture into equal balls, make a dent in the middle and stuff it with cheese mixture. Bring the edges together and seal so that the cheese is completely covered. Further shape it into a tikki.
Heat oil in a non-stick
pan, keep the tikkis in it and shallow-fry, turning sides, till both sides are equally done. Drain on absorbent paper.
Arrange the tikkis on
a serving platter and serve hot with a bowl of garlic-yogurt dip.