In a mixer/grinder, combine cashews and almonds and coarsely crush them.

Heat oil in a non-stick pan and add cumin seeds. Once it splutters, add green chillies and grated beetroot. Mix well and cook for 2-3 minutes. You may add more green chillies, depending on your taste.

Now add grated ginger and all the spice powders - coriander powder, cumin powder, garam masala powder, chaat masala and salt and saute for about a minute.

Then add mashed sweet potato and mix everything well.

In the end add coarsely crushed nuts and raisins. Mix well. Remove the mixture from flame and leave it to cool.

Pre-heat oven at 180 degrees.

Divide the mixture into equal portions and shape into small tikkis.

Arrange in a baking tray. Bake in a preheated oven for 10-15 minutes until the tikkis turn crisp.

Serve these beetroot tikkis hot along with green chutney.