1. Finely chop ginger and green chillies.Heat oil in a non stick pan, add ginger and green chillies and sauté for a minute.

2. Add gram flour and sauté for a minute or two. Add beetroot, mix well and sauté for 8 to 10 minutes or till the mixture becomes dry.

3. Add amla and mix well. Add red chilli powder, ½ tsp garam masala powder, salt and cook for 5 minutes. Add cashewnut powder and mix well.

4. Transfer the mixture into a bowl, add the remaining garam masala powder and mix well. 

5. To make the dressing, blend together hung yogurt, salt and garlic and transfer into a small bowl. Heat a non stick tawa.

6. Divide the beetroot mixture into equal portions and shape each portion into a tikki. 

7. Place a few tikki on the tawa and cook till evenly golden and crisp from both the sides.

8. Place them on a serving plate and serve hot topped with yogurt-garlic dressing and mint leaves.