IndoMex Tinga

For base:
Mash the potatoes in the kuttu flour. Add spices and knead the soft dough.
Rest it for 5 minutes and start patting pooris or roll it by dusting flour on surface.
Deep fry pooris on the medium to high flame.

For Tikki:
Take all the ingredients mentioned for Tikki in a bowl. Mix them well and take a lemon size ball and form tikki shapes.
Repeat with all and deep fry or shallow fry tikkis as per your choice.

Chutney
Soak tamarind in water for about an hour and sieve it. Take tamarind water in a wok. And let it simmer on medium flame by adding jaggery into it.

Add other ingredients and cook it on medium flame. When it will get thick consistency it will get done and switch off the flame.
Mint chutney blend all the ingredients in a mixer jar and make a thick paste.

Assembling Tinga:
Take a kutti base poori, place tikkis on it. Pour 2 -3 tbsp of curd on it. 2 tsp of tamarind chutney, a layer of mint sauce and then top with cucumber and beet root.

IndoMex Tinga is ready to serve.