Ingredients for 3 servings:
1. 200 g taro root (boiled and mashed)
2. 3 medium beetroots (grated)
3. 1 cup poha (soaked)
4. 4 green chilies
5. 1 tablespoon grated gingerroot
6. 1 teaspoon ajwain (carrom seeds)
7. 1/2 teaspoon cumin powder
8. 1 tablespoon coriander powder
9. 1 teaspoon amchur powder
10. 1 teaspoon red chili pepper
11. 1/2 teaspoon turmeric powder
12. 15 small mozzarella cheese cubes
13. 1/2 teaspoon asafoetida powder
14. 1 cup refined flour
15. 1 cup water, to make a thick batter of maida and water
16. 1/2 teaspoon kashmiri chili
17. 3 bread, slices finely crumbled
18. 1/2 liter oil (for frying)

Directions:
1. Take 2 tbsp oil in a pan and put carrom seeds and Asafoetida.
2. Add Arbi and spices(red chilly powder,dhania powder, Amchur powder, salt, turmeric powder) and mix well.
3. Let the mixture cool down. Add grated beetroot, Soaked poha (water should be squeezed out), finely chopped green chillies, ginger to it.
4. Knead the mixture properly till all ingredients mix properly.
5. Make 15 tikkies out of this mixture. Flatten each tikki and put mozirrella cube in each tikki and again give it the round shape.
6. Make maida batter with water, degi mirch and salt.
7. Dip each tikki in this batter and roll it in breadcrumbs. Put these tikkis in refrigerator for 1 hour.
8. Then in medium hot oil, deep fry these tikkis till golden brown.
9. Serve hot with Green chatni.

Enjoy your meal!