Cook the quinoa. Drain the quinoa, add the water and salt and pressure cook for 1 whistle. Reduce the heat and cook for 5 minutes.

Cook the vegetables. Cover the beetroot and potato with water and pressure cook for 1 whistle. Reduce the heat and cook for 6 minutes.

Mix. Mix the green chillies and coriander with the quinoa. Mash the beetroot and potato and add.

Season and bind. Add the flaxseed powder, coriander and jeera powder, chaat masala and garam masala. Add rava 1/4 cup at a time until the mixture holds its shape.

Shape. Shape into flat tikkis and roll in rava.

Cook. Cook on a pan with 1 teaspoon of oil on each side until golden brown. Sprinkle with chaat masala and serve hot.