Arbi and Beetroot Cheese Pops

• 200 g taro root (boiled and mashed)
• 3 medium beetroots (grated)
• 1 cup poha (soaked)
• 4 green chilies
• 1 tablespoon grated gingerroot
• 1 teaspoon ajwain (carrom seeds)
• 12 teaspoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon amchur powder
• 1 teaspoon red chili pepper
• 12 teaspoon turmeric powder
• 15 small mozzarella cheese cubes
• 12 teaspoon asafetida powder
• 1 cup refined flour
• 1 cup water, to make a thick batter of maida and water
• 12 teaspoon kashmiri chili
• 3 bread, slices finely crumbled
• 12 liter oil (for frying)

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.
4. Add grated beetroot, Soaked poha (water should be squeezed out), finely chopped green chillies, ginger to it.
5. Knead the mixture properly till all ingredients mix properly.
6. Make 15 tikkies out of this mixture.
7. Flatten each tikki and put mozirrella cube in each tikki and again give it the round shape.
8. Make maida batter with water, degi mirch and salt.
9. Dip each tikki in this batter and roll it in breadcrumbs.
10. Put these tikkis in refrigerator for 1 hour.
11. Then in medium hot oil, deep fry these tikkis till golden brown.
12. Serve hot with Green chatni.

taro root, beetroots, green chilies, gingerroot, cumin powder, coriander powder, amchur powder, red chili pepper, turmeric, mozzarella cheese, asafetida powder, flour, water, kashmiri chili, bread, liter oil

Taken from www.food.com/recipe/arbi-and-beetroot-cheese-pops-517117 (may not work)