Prepare Hung Curd: Place fresh curd in a muslin cloth or fine sieve for 30–40 minutes to remove water. Use only the thick curd.

Make the Mixture: Use a large mixing bowl. Combine grated beetroot, paneer, hung curd, makhana powder, salt, and any optional ingredients. Mix well. If too soft, add extra makhana powder or oats.

Shape Tikkis: Form small round or oval tikkis from the mixture. Optional: roll lightly in makhana powder for extra crispness.

Cook:

– Shallow fry on a non-stick pan with ghee or butter for 3–4 minutes on each side until golden.

– Air Fry at 180°C for 10–12 minutes, flipping halfway.

– Bake at 200°C in a preheated oven for 15–18 minutes.