Wash and soak chickpeas in enough water overnight.

Pressure cook chickpeas with water and salt for 7 whistles, then reduce heat and cook for 10 more minutes. Release pressure naturally.

Pressure cook diced beetroots with 2 tablespoons of water for 2 whistles. Release pressure naturally. Drain any excess water.

Grind cooked beetroot and chickpeas with coriander powder, cumin powder, red chilli powder, garam masala, dry mango powder, asafoetida, and salt into a smooth paste.

Transfer the mixture to a bowl and add gram flour. Mix well.

Coarsely crush peanuts and add them to the mixture. Mix everything and check for salt.

Divide the mixture into small balls and flatten them into cutlet/tikki shapes.

Prepare a thin paste of corn flour and water in a bowl.

Place rava/semolina on a plate.

Dip the prepared tikkis into the corn flour mixture (optional) and then roll them in rava.

Heat oil on a griddle over medium flame.

Place the tikkis on the griddle and fry until golden and crisp on both sides. Repeat for remaining cutlets.

Serve hot with chutney or pesto.