Boil the beetroot and sweet potatoes until tender. Allow them to cool, peel them, and grate them separately.

In a mixing bowl, combine the grated sweet potatoes and beetroot with the chopped roasted peanuts, desiccated coconut, coriander powder, roasted cumin powder, chaat masala, gram flour, rice flour, salt, Kashmiri red chilli powder, chopped green chillies, and fresh coriander leaves.

Mix everything thoroughly until well combined and the mixture holds its shape.

Heat the vegetable oil and ghee in a frying pan over medium heat.
Take small portions of the mixture and shape them into round, flat tikkis.

Place the tikkis in the hot pan and shallow-fry them over medium heat until golden and crisp on both sides. Flip carefully to ensure even cooking.Repeat with the remaining mixture.

Arrange the tikkis on a serving plate and serve hot with anardana (pomegranate seed) chutney or tomato ketchup.